ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

·         Manages the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures.

·         Establishes and administers training programs within the restaurant, including new team member orientation.

·         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 guest service satisfaction.

·         Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.

·         Maintains and instructs team members as to safety policies and procedures and follows up to ensure hazards are eliminated.

·         Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.

·         Act immediately on all guest 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 General Manager or Director of Food & Beverage.

·         Monitors the work of all team members to ensure that established policies and procedures are being followed.

·         Works closely with Internal Audit team to ensure compliance with established procedures.

·         Ensures compliance with health and safety regulations

·         Performs Interviews for potential team members. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

·         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.

·         Act as General Manager in their absence.

·         Any other duties as assigned within the scope of this position.

 

KNOWLEDGE/SKILLS/ABILITIES

·         Present a neat and professional appearance.

·         Compile, compute, and analyze pertinent data needed for reports

·         Learn and retain menu, beverage, and food knowledge.

·         Superior knowledge of fine dining etiquette and wines.

·         Build rapport with internal and external guests.

·         Bilingual is preferred.

·         Knowledge of or experience using Microsoft Office Products is required.

·         Ability of simple reading, writing, speaking and understanding the English language in order to communicate with guests and team member is required. Ability of simple task completion skills is required.

·         Ability to accurately add, subtract, multiply, and divide in all units of measure and calculate figures and amounts.

·         Must have the following skills: coordination, supervising, following instructions, problem solving, independent judgment, and decision making.

·         Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

·         Must be a minimum of 21 years of age.

 

EDUCATION and/or EXPERIENCE

·         Minimum 5 years’ of fine dining restaurant/food service, including 3 years’ supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

 

CERTIFICATES AND LICENSES

·         Servsafe certification required.

·         Must be able to maintain appropriate Alcohol Awareness card.

 

PHYSICAL DEMANDS

·         While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift.

·         Must be able to occasionally lift/carry and push/pull up to 25lbs.

·         The team member will occasionally have repetitive use of their dominant hand.

·         Constant use of vision abilities is required including distance.

·         The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

WORK ENVIRONMENT

·         Work performed consistently indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and possible slippery surfaces.

·         The noise level in the work environment is usually moderate.

·         Team Member may be exposed to odor and secondhand smoke.

·         Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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