ESSENTIAL DUTIES AND RESPONSIBILITIES : Primary duties and responsibilities include, but are not limited to, the following :

• Communicate and execute directives from management on a continuous basis.
• Consistently maintain the highest level of food quality and Guest Service.
• Monitor and conduct team member training on an on-going basis ensuring growth and advancement.
• Ensure restaurant meets or exceed the highest standard of all license and health Department requirements.
• Maintain budget costs of goods, labor and operations.
• Required to maintain balance between administrative duties without compromising presence and visibility on the floor.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.
• Interview, hire, organize, schedule, coach, counsel, train and monitor team members, and their performance to ensure company guidelines are followed.
• Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide / obtain pertinent information needed to ensure proper guest service.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules that reflect the business needs of the Hotel.

Education

• Management experiences in a high volume restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

Last updated : 2024-06-13