Description

Role and Responsibilities

This position coordinates all foodservice activities of restaurant or other similar establishment.

Essential responsibilities

• Meet with food production, dining room, bar, and banquet personnel to plan menus and related activities, plan special events, share information, etc
• Estimate food and beverage needs and requisition or purchase as needed
• Supervise inventories and estimate food and beverage costs
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts and other services
• Direct hiring, assignment, training, motivation, evaluation and termination of personnel
• Investigate and resolve food quality and service complaints
• Inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times
• May be responsible for developing marketing strategy and for implementing, advertising and promotional campaigns
• May review financial information such as sales and costs, monitor budget to ensure efficient operation and that expenditures stay within budget limitations and take action to correct any deviations from the budget
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas
• Ensure compliance with all applicable health and safety regulations
• Perform other related duties, tasks and responsibilities as required from time to time

Qualifications

Qualifications:

• Must be able to speak, read, write and understand the primary language(s) of the work location.
• Knowledge of service and food and beverage, generally involving a minimum of three (3) years in front-of-the-house operations as a food server, host/hostess, or dining room manager required.

Preferred:

• Associates degree or Bachelor’s degree

OTHER REQUIREMENTS:

• Must be able to exert well-paced mobility for periods of up to four (8) hours in length and have the ability to lift 10 pounds frequently and up to 50 pounds occasionally.
• Must have the stamina to work a minimum of 50 to 60 hours a week.
• Hours may be extended or irregular to include nights, weekends and holidays.