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Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision 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. Determines training needed to accomplish goals, then implements plan.
Job Responsibility:
Handles employee questions and concerns
Monitors employees to ensure performance expectations are met
Provides feedback to employees based on observation of service behaviors
Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager
Ensures all employees have proper supplies, equipment and uniforms
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels
Monitors alcohol beverage service in compliance with local laws
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
Handles guest problems and complaints, seeking assistance from supervisor as necessary
Supervises on-going training initiatives
Coaches and counsels employees regarding performance on an on-going basis
Requirements:
High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
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
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