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Summary of Position: Oversee and
coordinate the planning, organizing, training and leadership
necessary to achieve stated objectives in sales, costs, employee
retention, guest service and satisfaction, food quality,
cleanliness and sanitation. Duties & Responsibilities: - Understand
completely all policies, procedures, standards, specifications,
guidelines and training programs.
- Ensure that all
guests feel welcome and are given responsive, friendly and
courteous service at all times.
- Ensure that all
food and products are consistently prepared and served according to
the restaurant’s recipes, portioning, cooking and serving
standards.
- Achieve company
objectives in sales, service, quality, appearance of facility and
sanitation and cleanliness through training of employees and
creating a positive, productive working environment.
- Control cash and
other receipts by adhering to cash handling and reconciliation
procedures in accordance with restaurant policies and
procedures.
- Make employment and
termination decisions consistent with General Manager guidelines
for approval or review.
- Fill in where
needed to ensure guest service standards and efficient
operations.
- Continually strive
to develop your staff in all areas of managerial and professional
development.
- Prepare all
required paperwork, including forms, reports and schedules in an
organized and timely manner.
- Ensure that all
equipment is kept clean and kept in excellent working condition
through personal inspection and by following the restaurant’s
preventative maintenance programs.
- Ensure that all
products are received in correct unit count and condition and
deliveries are performed in accordance with the restaurant’s
receiving policies and procedures.
- Oversee and ensure
that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.
- Schedule labor as
required by anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives
are met.
- Be knowledgeable of
restaurant policies regarding personnel and administer prompt, fair
and consistent corrective action for any and all violations of
company policies, rules and procedures.
- Fully understand
and comply with all federal, state, county and municipal
regulations that pertain to health, safety and labor requirements
of the restaurant, employees and guests.
- Provide advice and
suggestions to General Manager as needed.
Qualifications: - Be 21 years of
age.
- Be able to
communicate and understand the predominant language(s) of the
restaurant’s trading area.
- Possess basic
Microsoft Excel and internet skills.
- Have knowledge of
service and food and beverage, generally involving at least three
years of front-of-the-house operations and/or assistant management
positions.
- Possess excellent
basic math skills and have the ability to operate a POS
system.
- Be able to work in
a standing position for long periods of time (up to 5
hours).
- Be able to reach,
bend, stoop and frequently lift up to 50 pounds.
- Must have the
stamina to work 50 to 60 hours per week.
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