Works closely with F&B manager to provide direct and general supervision to the culinary team. Direct the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness, cleanliness and maintenance, profitability and supervision of staff. Also responsible for ensuring compliance with health and department and governmental regulations for safety and sanitation. We want our guests to relax and be themselves which means we need you to: be you by being natural, professional and personable in the way you are with people, get ready by taking notice and using your knowledge so that you are prepared for anything, show you care by being thoughtful in the way you welcome and connect with guests, and take action by showing initiative, taking ownership and going the extra mile.
Job Description:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Creates an operating environment that assures consistent guest satisfaction.
• Monitors the performance of the restaurant through verification and analysis of guest satisfaction systems and financial reports. Initiates corrective action.
• Understand department objectives, standards, guidelines and budget to achieve supervision of department; adjust daily schedule according to business levels.
• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing.
• Ensures a high quality of preparation and attractive presentation of all food to meet or exceed corporate, franchise and restaurant standards and policies.
• Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
• Oversee the monitoring of weekly sales and adjust preparation production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes.
• Meet daily deadlines of opening, creating and posting table-talks for specials and producing special dishes for pre-shifts in a timely manner. Reviews nightly special postings, prep-level reports and critical inventory comparisons.
• Write and cost recipes.
• Open and close work area at scheduled times, ensuring full preparation for operation, ensuring cleanliness and security of company assets.
• Oversee and ensure all stations are properly stocked and set up, all kitchen equipment and working conditions are well maintained.
• Ensure accurate inventories and menu item price verification is conducted.
• Participate in long range planning
• Learns, adheres to and enforces all franchise brand standards.
• Ensures great safety practices of associates and guests, assisting in the maintenance of proper emergency and security procedures.
• Understands the government regulations affecting the restaurant’s operations, ensuring the hotel is operated in compliance with all applicable laws, ordinances, regulations, and requirements of any federal, state or municipal authority.
• Responsible for coordinating with F&B Director to make schedules, enforce attendance and dress-code policies.
• Participates in the selection and training of restaurant personnel.
• Evaluates job performance of each associate and provides fair, unbiased, helpful feedback.
• Aggressively seeks to discover and resolve guest issues quickly, efficiently and courteously
• Maintain positive guest relations at all times.
• Wears professional dress at all times and requires all associates to wear uniforms at all times.
• Uphold the restaurant’s commitment to genuine hospitality.
• Ensure implementation of all restaurant policies and house rules.
• Ability to adapt to market conditions and desires with a flexible and creative approach to menu design.
• Ensure that associates are, at all times, friendly, attentive, helpful, hospitable, and courteous to all guest, managers and other associates.
• Ability to problem solve, multitask and meet multiple deadlines.
• Attend monthly department meetings and training sessions as necessary.
• Anything that contributes to a positive culture and the success of the hotel.
• Other duties as assigned.

Requirements:

• High School Graduate or General Education Degree (GED).
• One to two years previous experience in a similar position.
• Certifications highly preferred (ServSafe, ABC permit, culinary degree, etc.).
• Basic computer skills required.