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Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Job Responsibility:
Supervises daily restaurant operations and assists with menu planning
maintains sanitation standards and assists servers and hosts on the floor during peak meal periods
determines training needed to accomplish goals
manages day-to-day operations
reviews staffing levels
leads food and beverage team
ensures exceptional customer service
manages and conducts human resource activities
provides information to supervisors, co-workers, and subordinates
analyzes information and evaluates results
assists servers and hosts on the floor during meal periods
recognizes good quality products and presentations
supervises daily shift operations in absence of Assistant Restaurant Manager
oversees financial aspects of the department including purchasing and payment of invoices
Requirements:
High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area