Job Details
** GUEST SERVICE MANAGER**
**Job Category****:** FOOD AND BEVERAGE **Requisition Number****:** GUEST001562 Showing 1 location **Job Details**
**Description**
**Essential Functions :**
**Finance and Operations**
Oversee the daily operations of the Museum Cafe. Duties may include:
Developing/adjusting weekly work schedules based on forecasted business needs.
Coordinating execution of special dining programs/events.
Inspecting work areas and reporting maintenance/replacement needs.
Maintaining supply inventories within budget guidelines with attention to quality and cost control.
Collaborating with other departments to coordinate booking inventories; plan and execute special events; update POS and Open Table.
Implementing new restaurant menus for example, production of menus, and training of staff.
Maintaining daily incident logs; processing reservations, and financial transactions.
Working knowledge of Open table and POS system.
Ensure compliance with federal and state regulations for safety, sanitation, financial transactions and internal equipment and inventory controls. Duties may include:
Conducting audits, for example, banks and bar.
Conducting compliance training, for example: alcohol awareness, tip reporting, and food handlers cards.
Monitoring inventories and purchases orders.
Analyzing operational problems and establishing procedures to alleviate these problems, for example cashier over/shorts.
Monitor and control payroll and labor costs. Duties may include:
Reviewing and editing daily time.
Reviewing overtime reports and adjusting staff hours as needed.
Reviewing sick and vacation reports for appropriateness.
Enhance revenue opportunities. Duties may include:
Implementing incentive programs.
Developing and delivering training on suggestive selling strategies.
**Guest Service/Satisfaction**
Maintain the quality of guest service in the dining room and lounge. Duties may include:
Addressing & resolving guest satisfaction issues in person, by phone, email.
Preparing and delivering Guest service training to staff
Making recommendations to improve or enhance the guest experience
**Staffing/Employee Performance**
Manage employee performance to meet established standards. Duties may include:
Providing employees with information needed to successfully perform their responsibilities, for example, department priorities, performance objectives and standards, special event information, product information.
Training employees on all aspects of their jobs. Providing feedback.
Coaching to improve performance; initiating corrective action as warranted.
Recognizing successful performance of job responsibilities
**Supervision to be Exercised:**
**Direct:** Food and Beverage Supervisor, Caf Workers, Utility Staff
**Indirect:** Chef de Partie
**Required and Preferred Education and Experience:**
Required: 2 year degree in restaurant management.
* **PLUS** 3-5 years of progressively responsible experience including 2 years of supervision in dining operations.
OR
* High school diploma.
* **PLUS** 4-6 years progressively responsible experience including 3 years supervision in fine dining operations.
**Qualifications**
**Skills**
**Behaviors**
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**Motivations**
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**Education**
**Experience**
**Licenses & Certifications**