Duties and Responsibilities:
Conduct taste panels and menu classes on a daily basis for restaurant.
Establish effective communication with employees to gain their trust and respect through his/her hard work.
Ensure that only a quality product is being served.
Attend restaurant employee meetings.
Manage an effective repair and maintenance program through the use of work orders, inspections, and etc.
Be on the floor during entire meal period and ensure adequate coverage.
Maintain proper employee uniform standards
Assist in ensuring that scheduling functions are performed accurately and on a timely basis.
Actively support the quality Improvement process.
Encourage problem solving by employees through proper training and empowerment.
Identify and recommend incentive programs, new ideas, and methods of operation.
Gather and implement all proper tools for running shifts i.e. schedules, floor plans, reservations, checks.
Assume responsibility of daily operation of all assigned outlets.
Demonstrate positive interdepartmental relations.
Ensure all side work is done on a daily basis.
Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Communicate directly and/or through the use of the log book to the next shift supervisor.
Assist in maintaining a highly motivated and well trained staff.
Perform any reasonable request made by management which is not life threatening or against the law.
Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.
Open and close shift in accordance with manager’s checklist.
Train, maintain and enforce all company service standards, using use records, menus, and appropriate reference materials.
Perform other tasks assigned by Food & Beverage Manager
Properly execute revenue and check control procedures on shift.
Understand and teach empowerment principles to ensure guest satisfaction.
Maintain fair and consistent counseling and/or disciplinary procedures in accordance with company’s guarantee of fair treatment policy.
Handle daily employee relations i.e. scheduling, time adjustments, and etc.
Exercise station rotation to ensure stations are distributed fairly.
Assist any employee in his/her job performance, when required, to ensure guest satisfaction.
During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.
Monitor hours, staffing overtime on a daily basis for restaurant with accurate scheduling in line with forecast and budget guidelines.
Maintain a safe and sanitary work environment for all employees and guests.
Assist in implementing an effective training program for new and current employees using use records, menus, and appropriate reference manuals.
Initiate aggressive guest interaction through seeking and soliciting feedback from guests.
