Role Summary:

Responsibilities:

1. Supports the General Manager in developing operational guidelines.
2. Communicates expectations, coordinates between departments within the restaurant, and enforces policies and procedures among front of house staff.
3. Completes detailed checks of the entire front of house operation during all service periods, taking necessary actions to correct any deviation from quality standards.
4. Assists with organizing pre-shift and departmental meetings and updates relevant information on pre-shift notice board.
5. Continues to execute any ongoing training programs for new and existing associates.
6. Assists with payroll, time edits, scheduling and other administrative tasks as assigned by the General Manager.
7. Coordinates with the Culinary, Sales, Banquets and Convention Services team for group events
8. Organizes special events in the restaurant and prepares for upcoming shifts.
9. Checks for food quality and service consistency.
10. Assists with the inventories for restaurant liquor control.
11. Provides a positive, empowering, and productive work environment through setting an example and consistency of daily work habits and standards.
12. Interacts positively with customers promoting all campus facilities and services.
13. Acts as the Manager on Duty in the absence of the General Manager.
14. Analyzes, investigates, and resolves guest complaints and escalates issues as needed to the management team.
15. Maintains a highly visible appearance in the restaurant during the entire shift and helps servers and bartenders when necessary.
16. Manages and controls reservation book (Open Table) to ensure quality service. Provides guidance to other system users. 
17. Elicits feedback from departing guests on their experience and service.
18. Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times.
19. Answers telephones using the standard greeting in a pleasant & professional manner.
20. Takes complete and accurate messages and/or reservations from guests.
21. Maintains a complete and up-to-date knowledge of all menu items, daily additions and beverages offered.
22. Enforces company and departmental policies and procedures.
23. Understands applicable emergency procedure and evacuations.
24. Performs related duties as assigned.

Minimum Qualifications:

Education

1. High school Diploma or equivalent education.
2. Certification in alcohol awareness program (BASSET) is preferred.
3. Illinois Food Handler Certification is a plus.

1. 1-3 Years’ experience working in a similar restaurant environment
2. Prior experience working in Lead or Supervisor capacity is preferred
3. Prior experience working with Open Table
4. Knowledge of appropriate table settings and service ware.

1. Excellent verbal and written skills.
2. Neat and clean appearance.
3. Ability to work in a team environment.
4. Must have a flexible schedule and be available to work nights weekends, and holidays.

1. Must be able to stand and exert well-paced mobility for up to 8 hours. 
2. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
3. Must be able to bend, squat and lift up to 30 lbs. on a regular and continuing basis.