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Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision 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. Determines training needed to accomplish goals, then implements plan.
Job Responsibility:
Assist in daily supervision restaurant operations
Assist with menu planning
Maintain sanitation standards
Assist servers and hosts on the floor during peak meal periods
Handle employee questions and concerns
Monitor employees to ensure performance expectations are met
Provide feedback to employees based on observation of service behaviors
Supervise restaurant and related areas in absence of Director of Restaurants or Restaurant Manager
Ensure all employees have proper supplies, equipment and uniforms
Monitor alcohol beverage service in compliance with local laws
Manage to achieve or exceed budgeted goals
Open and close restaurant shifts
Interact with guests to obtain feedback on product quality and service levels
Supervise staffing levels to ensure guest service, operational needs and financial objectives are met
Handle guest problems and complaints
Assist in review of comment cards and guest satisfaction results with employees
Meet and greet guests
Supervise on-going training initiatives
Coach and counsel employees regarding performance
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
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