Duties and Responsibilities

• Responsible for all back-of-house operations and ensures guests are served the highest quality cuisine.
• Possesses in-depth knowledge of all food and beverage menus.
• Ensures the well-being of all guests and employees by adhering to Company safety standards and maintaining compliance with the Department of Health and OSHAA.
• Develops new recipes for potential new menu items and specials.
• Participates in reviewing the venue’s monthly Profit & Loss statement.
• Ensures adequate staffing by interviewing, hiring, and training new applicants.
• Regulates all POS functions requiring a manager’s approval.
• Addresses and resolves guest and employee concerns.
• Responsible for reconciling department financials.
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
• Portrays a positive and professional attitude and appearance.

Skills & Requirements

• Has 5-7 years previous supervisory/management experience in a high-volume setting.
• Has worked 10 years in food & beverage, preferably in fine dining.
• Holds an associate degree in Culinary Arts or equivalent work experience.
• Displays strong menu planning alongside original culinary creations.
• Demonstrated financial acumen with P&L statements, and labor models.
• Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.
• Must possess an unexpired Food Manager Safety certification.