Oversee and coordinate the planning, organizing, training and leadership necessary
to achieve stated objectives in sales, costs, employee retention, guest service and
satisfaction, food quality, cleanliness and sanitation.
Understand completely all policies, procedures, standards, specifications,
guidelines and training programs.
ƒ Ensure that all guests feel welcome and are given attentive, friendly and
courteous service at all times.
ƒ Achieve company objectives in sales, service, quality, appearance of facility
and sanitation and cleanliness through training of employees and creating a
positive, productive working environment.
ƒ Control cash and other receipts by adhering to cash handling and
reconciliation procedures in accordance with restaurant policies and
procedures.
ƒ Make employment and termination decisions consistent with General
Manager’s guidelines for approval or review.
ƒ Fill in where needed to ensure guest service standards and efficient
operations.
ƒ Continuously strive to develop staff in all managerial and professional areas.
ƒ Prepare all required paperwork, including forms, reports and schedules in an
organized and timely manner.
ƒ Ensure that all equipment is kept clean and kept in excellent working
condition through personal inspection and by following the restaurant’s
preventative maintenance programs.
ƒ Know each crew member’s name and genuinely greet and interact with crew
throughout every shift.
ƒ Understand alcohol, food and labor cost management and works to improve
results through system management.Ensure that all products are received in correct unit count and condition and
deliveries are performed in accordance with the restaurant’s receiving policies
and procedures.
ƒ Oversee and ensure that restaurant policies on employee performance
appraisals are followed and completed on a timely basis.
ƒ Schedule labor as required by anticipated business activity while ensuring that
all positions are staffed when and as needed and labor cost objectives are
met.
ƒ Be knowledgeable of restaurant policies regarding personnel and administer
prompt, fair and consistent corrective action for any and all violations of
company policies, rules and procedures.
ƒ Understand and comply with all federal, state, county and municipal
regulations that pertain to health, safety and labor requirements of the
restaurant, employees and guests.
ƒ Provide advice and suggestions to General Manager as needed.
Previous hospitality industry experience.
ƒ Be able to communicate and understand English.
ƒ Have knowledge of service and food and beverage, generally involving at
least three years of front-of-the-house operations and/or assistant
management positions.
ƒ Possess excellent basic math skills and have the ability to operate a cash
register or POS system.
ƒ Be able to work in a standing position for long periods of time (up to 8 hours).
ƒ Be able to reach, bend, stoop and frequently lift up to 50 pounds.
ƒ Should expect to work 50 hours per week.