This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. 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.
Job Responsibility:
Maximize financial performance and attract hotel and non-hotel guests
Supervise daily restaurant operations
Assist with menu planning
Maintain sanitation standards
Assist servers and hosts during peak meal periods
Improve guest and employee satisfaction
Implement training programs
Understand local market and partner with culinary leadership
Control purchases and inventory
Develop restaurant marketing plan
Manage social media activity and public relations
Monitor compliance with laws and regulations
Provide excellent customer service
Conduct human resource and talent management activities
Requirements:
High school diploma or GED with 4 years experience in food & beverage, culinary, or related professional area
OR 2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years experience
Understanding of local market and financial opportunities
Experience with menu planning and maintaining sanitation standards
Knowledge of liquor control policies and procedures
Experience in employee supervision and management
Ability to conduct training programs
Experience with restaurant marketing and social media management
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