Summary: Manages the day to day operations of the Buffet and Café venues. Responsible for ensuring appropriate standards of service, organization, and management of daily operations are maintained. Ensures outstanding guest service is provided to guests at all times and handles all elevated complaints or concerns.


Essential Functions:

Hires, trains, schedules, develops, and disciplines both management and line level room staff to ensure established standards are maintained Oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met Monitors staff to ensure outstanding guest service is being provided to guest and handles any guest concerns or complaints Provides continual evaluation of processes and procedures and provides methods to improve efficiency and service Reviews and researches room financial reports, including reviewing the monthly profit and loss statements and payroll to ensure monthly budget requirements are achieved Ensures management staff follows guidelines as dictated by company policies and procedures and culinary contract agreement Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained Ensures health, safety and sanitation standards are followed at all time Performs other duties as assigned by management