Description

Reports To: AGM/Food and Beverage Director, Asst F & B Director

Supervises: F & B Outlet Supervisor, F & B Outlet Associates 

Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.

Job Responsibilities:

1. Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
2. Prepare the annual budget.
3. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
4. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
5. Implement and maintain sales/marketing programs.
6. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
7. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
8. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
9. Implement and maintain effective two-way communication systems which reach all employees.
10. Develop new programs which result in an increased level of customer satisfaction and operational excellence.
11. Other duties as assigned.

Job Skills:

1. Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion.
2. Use mathematical skills to interpret financial information and prepare budgets.
3. Analyze and interpret policies established by administrators.
4. Change activity frequently and cope with interruptions.

Requirements

Education 

• Bachelor’s degree in Management, Business or related field preferred

Experience 

• 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience. 

Licenses/Certifications 

• TIPS certification required and Food Safety certification