• Position Summary:
• Responsible for F&B service at assigned outlet during scheduled shift. Directly supervise front of the house staff. Train and supervise subordinates. Maintain comfort and ambiance of outlet and follow all posted cleaning schedules.
• Position Duties/Responsibilities:
• Review business indicators (house counts, tee times, etc.) and schedules to assure proper staffing levels
• Inspect outlet for cleanliness, safety and maintenance issues and communicate concerns to the F&B Director
• Record any staff absenteeism or tardiness and communicate to the F&B Director
• Monitor associate dress codes and appearance
• Appraise the lighting, temperature, and music selection/volume and adjust to established levels
• Assign opening side work and ensure proper completion
• Prepare seating chart and monitor server guest counts and restaurant flow
• Observe employee performance to assure adherence to established service standards. Support and coach employees as necessary to provide the best possible guest experience
• Ensure that all standard operating procedures for revenue and cost control are consistently utilized
• Assure all legal requirements are adhered to including wage and hour issues, laws governing alcoholic beverages and health department issues
• Enforce policies and procedures
• Maintain high visibility at the outlet by greeting and listening to customer’s comments and needs
• Address customer complaints personally while keeping immediate supervisor informed
• Maintain appearance, cleanliness and organization of responsible outlet by following posted cleaning schedules
• Adjust staffing levels as business levels dictate
• Assign closing side work and ensure proper completion
• Review end of shift paperwork for accuracy and completeness

• Audit associate schedules to avoid overtime and scheduling conflicts
• Help plan and implement internal marketing and sales promotion activities
• Attend Safety Committee meeting as required and adhere to all safety guidelines
• Assure compliance with all hiring guidelines including weekly production of Minor Logs
• All other duties as assigned

Professional Experience:

One to two years related experience and/or training.

 Education:

High school diploma or general equivalency from accredited school; or equivalent combination of education and experience that will fulfill these requirements.

Required Skills:

• Must be 18 years of age or older
• Must have a valid driver's license
• TAM, Servsafe, and/or TiPS certification is preferred
• Basic Math skills
• Good food and service knowledge
• Pleasant personality
• Listening / Written and verbal communication
• Customer focus /Customer service and people skills
• Basic safety
• Action oriented
• Organization
• Punctual Attendance
• Maintain client relationships

Working Conditions/Environment:

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is sometimes subject to very hot and very cold temperatures (in kitchen and freezers).
• This job is performed in and around hot ovens. Surfaces with chemicals and food ingredients used on a constant basis.
• Regularly required to use hands and fingers to handle or feel.
• Frequently is required to reach with hands and arms and talk or hear.
• Occasionally required to stand, walk, stoop, kneel, crouch, or crawl.
• Frequently lift and/or move up to 25 pounds or more.
• Stand on feet for a long period of time.
• Must be able to work early mornings, afternoons, late nights, weekends and holidays.