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

• Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of efficient staffing.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of all food and communicates deviations to team leaders responsible for area.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
• Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides and instructs assigned team members in the proper performance of their duties.
• Prepares and coordinates the periodical performance reviews of assigned team members.
• Recommends changes including hiring, promotion, demotion and release of team members; recommends wage and salary adjustments for team members within established guidelines.

KNOWLEDGE/SKILLS/ABILITIES

• Requires effective communication in English, both verbal and written form in a professional manner.
• Bilingual abilities preferred.
• Must present a neat and professional appearance.
• Requires ability to compile, compute, and analyze pertinent data needed for reports
• Requires flexibility to work various shifts.
• Requires knowledge of computer programs including: Word, Excel, Windows, & POS systems.

EDUCATION/EXPERIENCE

• Minimum Bachelor’s Degree in Hospitality or Business related field or equivalent is preferred.
• Management experiences in a fine-dining restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities.