Starting salary: $40,000-$55,000

Summary:

Responsible for directly supporting and enforcing directives and policies given by the General Manager, Asst. General Manager and Corporate Food & Beverage as well as overseeing all Front of the House restaurant operations and all Beverage operations. Works very closely with the Executive Chef to coordinate a seamless restaurant experience for our guests and Team Members. Oversees the performance and coordination of all work performed by all Team Members assigned. Passes on pertinent information to Managers and Team Members. Ensures proper service standards are used in all internal and external Guest experiences.

-Responsible for practicing, supporting, and promoting Company-wide culture and demonstrating exemplary Service Standards at all times.

-Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health Standards and Regulations.

-Have knowledge of where your MSDS booklet is located for your Department and understand its contents. Ensure Team Members are trained on materials in the book.

-Display knowledge of all emergency procedures.

-Responsible for handling any Team Member or Guest opportunities.

-Evaluate and oversee job performance for Team Members.

-Set schedules and specific job duties, while maintaining Team Members’ hours for proper staffing as defined through established service standards.

-Treat each individual with care, dignity, fairness, respect, and recognition and ensure open door policy.

-Executes and audits supplies and inventory items insuring cost controls.

-Analyzes and evaluates profit and loss statements.

-Coach and Counsel Team Members who are not meeting Standards. Understand the steps of discipline according to the Company’s Policies.

-Properly maintain Team Member records (i.e. time & attendance and corrective counseling).

-Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result.

-Completes the required daily financial tools and reports.

-Ensure that all Team Members adhere to all policies and procedures as set forth by the General Manager and Director of Food and Beverage.

-Sets performance expectations and provides operational support for the supervisory team and employees.

-Hold daily Team Member Huddles and maintain communication boards to communicate pertinent information to Team Members.

-Adheres to regulatory, departmental and company policies in an ethical manner.

-Manage and lead the unit in all forecasting and cost controls to meet or exceed units’ operating financial potentials and goals.

-Oversee the departments to ensure requisitioning, production and quality is in strict adherence to the Company’s specifications, standards and guidelines.

-Work closely with Management Team to ensure the all products comply with the Company’s specifications and cost controls.

-Responsible for maintaining cleanliness and sanitation standards in accordance with department polices and the Department of Health. Maintain orderly and clean work areas including storage and walk-in coolers.

-Responsible for all Front of the House Food and Beverage operations and ensuring that all guests receive a positive and rewarding experience.