Responsibilities:
1. Supervise all dining room personnel within the dining facility, ensuring all policies and procedures are followed for providing proper service to guests.
2. Maintain records of personnel performance, dining room labor costs, and other expenses.
3. Schedule periodic food service employee meetings to ensure correct execution of restaurant policies.
4. Schedule all room personnel in accordance with operating budgets and forecasts.
5. Coordinate and direct the daily activities of employees in the outlet(s) including planning and organizing.
6. Participate in strategic planning regarding the director of the outlet(s) including events, entertainment, and community outreach that consider the market and local competition.
7. Ensure all aspects of the assigned outlet(s) contribute to 100% guest satisfaction.
8. Ensure food is prepared and served according to the desired portion and quality specifications.
9. Advise customers on selection of food and beverage items.
10. Ensure adherence to all Board of Health standards.
11. Work closely with other departments to ensure seamless delivery of service for our guests.
12. Anticipate and handle customer complaints or problems to ensure quality product delivery, customer satisfaction, and repeat business.
13. Understand the Collective Bargaining Agreement and work with union and Human Resources to follow proper processes for complaints and grievances.
14. Assist with the training of new employees, hiring, orientation, training, and job performance for outlet employees.
15. Ensure all areas are kept clean and in proper condition to provide a safe working environment for employees.
Qualifications:
1. Must have knowledge of culinary operations.
2. Must be proficient with Microsoft Office software.
3. Must possess superior customer service and leadership skills.
4. Must possess superior oral and written communication skills.
5. Must be able to solve problems and deal with a variety of situations.
6. Must present an overall professional appearance.
7. Must be able to work weekends, holidays, and nights.
8. Must be able to successfully pass a background check.
9. Must have the ability to logically and independently plan, organize, and complete work and show initiative.
10. Must have the ability to set and achieve high standards of performance.
11. Must be ABC certified before starting work.
12. Must be able to speak, read, and write English.
Supervisory Responsibility:
Accountable for: Restaurant Assistant Manager, Restaurant Supervisor, Sous Chef, and all line-staff.
Physical Demands:
While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
Preferred Education and Experience:
1. Must possess 5 – 10 years of experience in restaurant supervision/management.
2. Must have at least 2 years of experience in high-volume restaurant operations with annual sales in excess of $4 million.
3. High School diploma, GED, or equivalent work experience required, college preferred.
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