Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily 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 and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
JOB SPECIFIC TASKS
Managing Day- to- Day Operations
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervises and manages employees. Manages all day- to- day operations. Understands employee positions well enough to perform duties in employees&039; absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Leading Food and Beverage Team
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures and maintains the productivity level of employees.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Serves as a role model to demonstrate appropriate behaviors.
• Monitors alcohol beverage service in compliance with local laws.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow- up and hands on management.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Establishes guidelines so employees understand expectations and parameters.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures compliance with all applicable laws and regulations.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Handles guest problems and complaints.
• Ensures corrective action is taken to continuously improve service results.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Manages day- to- day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Empowers employees to provide excellent customer service.
Managing and Conducting Human Resources Activities
• Ensures employees receive on- going training to understand guest expectations.
• Strives to improve service performance.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures recognition is taking place across areas of responsibility.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Additional Responsibilities
• Recognizes good quality products and presentations.
• Provides information to supervisors, co- workers, and subordinates by telephone, in written form, e- mail, or in person.
• Oversees the financial aspects of the department including purchasing and payment of invoices
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Analyzes information and evaluating results to choose the best solution and solve problems.
