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Supervise daily restaurant operations, assist with menu planning, ensure sanitation standards, and manage employees. Strive to improve guest satisfaction and financial performance. Train and guide team members, ensure compliance with standards and local laws, and deliver excellent customer service.
Job Responsibility:
Supervises and manages employees
Manages all day-to-day operations
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
Reviews staffing levels to ensure guest service, operational needs and financial objectives are met
Builds trust, respect, and cooperation among team members
Coaches, mentors, or otherwise helps others to improve their knowledge or skills
Sets departmental goals efficiently and effectively
Ensures compliance with food and beverage standards, policies, and laws
Provides exceptional customer service
Manages service delivery from greeting to departure
Handles guest complaints
Provides leadership to create a positive atmosphere for employees and guests
Ensures employees are fairly treated and receive training
Strives to improve service and employee performance
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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