This position also includes a quarterly incentive program as compensation added to base salary.

POSITION FOCUS

Assist managers in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.

ESSENTIAL DUTIES/RESPONSIBILITIES

Monitor restaurant associates and ensure adherence to all service standards including inspecting staff for correct general appearance standards.

Supervise service of guests, being watchful of signals from guests in need of service.

Write accurate schedules adhering to current business demands.

Assist manager to establish and monitor side-work duty completion.

Maintain bank to SOP, keep it balanced and secure at all times.

Read daily communication sheets from previous shift and prepare one for the following shift. Check for all personnel call offs and check floor plan for coverage.

Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables and takeout areas for cleanliness and proper set up.

Communicate daily with restaurant manager with regard to special events, house counts, etc.

Assist restaurant managers in conducting menu classes and taste panels.

Maintain the cleanliness of restaurant and ensure all is in good repair.

OTHER DUTIES/RESPONSIBILITIES

Greet all guests in a cordial and timely manner.

Seat guests in station rotation, ensuring that all servers are seated in a fair and equal manner

Maintain host/hostess stand in a clean, sanitary and orderly condition at all times.

May perform other duties as assigned.

SUPERVISORY DUTIES - 1-20 Associates

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

POSITION QUALIFICATIONS

Required Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.

Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.

Abilities

Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. Mobility -95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station -minimal stationary standing. Climbing stairs -varies by location. No driving required.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Industry POS systems, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.

Environment

Inside 95% of work day

Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant: 5 years (Preferred)
• Restaurant management: 2 years (Preferred)

Ability to Relocate:

• Milford, OH: Relocate before starting work (Required)

Work Location: In person