Job Description
ESSENTIAL JOB FUNCTIONS: Establish a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing budgets, forecasts, financial, marketing, and sales projections, analysis, and estimates. Establish goals for the floor service, anticipate and resolve problems concerning all facets of the services, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Communicates and acts as a liason with public relations and marketing companies. Helps to program and evaluate results; identifies and tracks changing demands. Maintain operations by preparing policies and standard operating procedures; implement production, productivity, quality, and guest-service standards; determine and implement system improvements. Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with all guests. Operate restaurants to specifications, upholding high standards, impeccable service and ensures excellent communication with Hotel Management to address their feedback and requests. Be proactive in developing innovative ideas to facilitate the continual delivery of exceptional quality product. Interviews, supervises, encourage, mentor, coach, train, develop, and evaluates staff. Hold all team members and managers accountable for their areas of responsibility and clearly articulated expectations. Maintain effective working relationship with food and beverage management, staff and all other departments. Manage monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime. Oversee the ordering and inventory control of foods and beverages, supplies, and ensure that paperwork is processed for bookkeeping and payment. Review employees' payroll for processing. Report on management regarding sales results and productivity Act as a brand ambassador for the company. Act as a liaison between the community and the operation. Continually strive for a better understanding and education of the restaurant’s offerings, be they food, liquor or another beverage. Well educated in beverage industry, an extensive understanding of wines, spirits and trends in the industry. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Performs related duties as required.
