Job Details
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:
- Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
- Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
- Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
- Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of efficient staffing.
- Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
- Monitors appearance of all food and communicates deviations to team leaders responsible for area.
- Acts immediately on all customer complaints to ensure that corrections are made when possible.
- Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
- Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
- Counsels, guides and instructs assigned team members in the proper performance of their duties.
- Prepares and coordinates the periodical performance reviews of assigned team members.
- Recommends changes including hiring, promotion, demotion and release of team members; recommends wage and salary adjustments for team members within established guidelines.
KNOWLEDGE/SKILLS/ABILITIES
- Requires effective communication in English, both verbal and written form in a professional manner.
- Bilingual abilities preferred.
- Must present a neat and professional appearance.
- Requires ability to compile, compute, and analyze pertinent data needed for reports
- Requires flexibility to work various shifts.
- Requires knowledge of computer programs including: Word, Excel, Windows, & POS systems.
EDUCATION/EXPERIENCE
- Minimum Bachelor s Degree in Hospitality or Business related field or equivalent is preferred.
- Management experiences in a fine-dining restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities.