Duties include but are not limited to:
• Overseeing and managing all areas of the restaurant and make final decisions on matters of importance to guest service.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all restaurant operations and personnel related duties are completed accurately and swiftly in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. • Ensure compliance with operational standards,company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs.
• -Work with Corporate office staff for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.
• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Ensure that the restaurant is staffed for all shifts.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.