General Purpose:

Assists in supporting operations designated by VP Food and Beverage. To execute direct supervision of culinary staff, consistent food production, scheduling, training, maintaining quality standards, food cost control. Collaborates with management on implementing and maintaining quality standards of food and beverage service facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained.

Essential Duties:

♦ Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food.

♦ The majority of each day is to be dedicated to management and supervisory duties

♦ Adheres to established control procedures for cost and quality such as food and beverage production charts, par levels on inventories, standardized recipes, use records, food and beverage costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.

♦ Collaborates with staff the monitoring and checks the maintenance of all kitchen equipment daily.

♦ Maintains and directs a quality sanitation program.

♦ Maintains and implements daily food and beverage prep lists.

♦ Assists manager/supervisor on duty with the ordering of all food products.

♦ Assigns duties to associates for efficient operation of the kitchen and bar production.

♦ Maintains and evaluates existing food and mixology concepts. Assists in the development of new food and beverage concepts.

♦ Assists in the achievement of budgetary objectives for the Food and Beverage Department.

♦ Process requisitions for supplies quickly and accurately.

♦ Ensures proper receiving, storage (including product and equipment temperature logs ) and rotation of food and beverage products so as to comply with health department regulations.

♦ Assists management in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and reports potential disciplining of associates: addressing complaints and resolving problems.

♦ Assists in the management of department members that may include, but is not limited to: Servers, Bartenders, Hosts, Cooks, and Stewards.

♦ Organizes, collaborates and conducts pre-shift meetings to review specials, menu changes, daily and upcoming functions, etc.

♦ Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized.

♦ Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food and beverage quality and service standards are met.

♦ Greets guests at tables to ensure complete customer satisfaction.

♦ Ensures established cash (where applicable) handling procedures are utilized to accurately charge customers.

♦ Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room

service and general clerical responsibilities

♦ Collaborates with management and Corporate Director of Food and Beverage in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

♦ Supervises associates in the proper preparation of food and beverage items and operation of equipment. Assists in developing ongoing training programs.

♦ Assists in effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.

♦ Regular and reliable attendance.

♦ Incorporates safe work practices in job performance.

Education/Experience:

Certificate from college, technical school or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training

Job Knowledge, Skill, and Ability Preferences:

♦ Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

♦ Knowledge of accepted sanitation standards and applicable health codes.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.