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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
Supervise daily restaurant operations and assist with menu planning
Maintain sanitation standards
Assist servers and hosts on the floor during peak meal periods
Strive to continually improve guest and employee satisfaction
Maximize the financial performance in areas of responsibility
Determine training needed to accomplish goals
Supervise and manage employees
Manage all day-to-day operations
Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
Review staffing levels
Lead and influence team members
Encourage and build mutual trust, respect, and cooperation among team members
Serve as a role model
Identify developmental needs of others and coach
Develop specific goals and plans
Ensure and maintain productivity level of employees
Provide leadership, vision and direction
Ensure compliance with all food & beverage policies, standards and procedures
Ensure compliance with all applicable laws and regulations
Ensure compliance with food handling and sanitation standards
Ensure staff understands local, state and Federal liquor laws
Establish and maintain open, collaborative relationships
Establish guidelines so employees understand expectations
Monitor alcohol beverage service
Provide services that are above and beyond for customer satisfaction
Improve service by communicating and assisting individuals to understand guest needs
Manage day-to-day operations to ensure quality and standards
Display leadership in guest hospitality
Empower employees to provide excellent customer service
Act as the guest service role model
Handle guest problems and complaints
Meet with guests to obtain feedback
Ensure corrective action is taken
Incorporate guest satisfaction as a component of departmental meetings
Manage service delivery in outlets
Provide guidance and direction to subordinates
Identify educational needs of others and develop training
Ensure employees are treated fairly and equitably
Ensure employees receive on-going training
Solicit employee feedback
Strive to improve service performance
Ensure recognition is taking place
Provide information to supervisors, co-workers, and subordinates
Analyze information and evaluate results
Assist servers and hosts on the floor
Recognize good quality products and presentations
Supervise daily shift operations in absence of Assistant Restaurant Manager
Oversee the 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