Description
Department: Food and Beverage Managers and Administration
Reports to: General Manager
General Purpose:
Develops, implements and maintains quality standards of the restaurant, including supervision and
direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating
Memorable Guest Moments.
Essential Duties:
Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
Ensures that the restaurant and restaurant facilities are kept clean, well-stocked ,and organized.
Checks the maintenance of all equipment in the restaurant and schedules needed maintenance
services, and general clerical/cashier duties.
Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
Ensures established cash handling procedures are utilized to accurately charge customers.
Creates sales and log reports. Monitors restaurant budget and takes action to minimize expenses.
Reports on financial performance, inventory, and personnel.
Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecast
needs, and oversees ordering as necessary.
Conducts regular inventory counts and implements procedures to monitor assets.
Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests,
room service, and general clerical/cashier duties.
Responsible for working with GM in interviewing, hiring, training, planning, assigning, and
directing work, evaluating performance, rewarding, and disciplining associates; addressing
complaints and resolving problems.
Manages department members that may include, but is not limited to: Hosts, Servers,
Bartenders, and Bussers.
Assures that effective orientation and training are given to each new associate. Develops
ongoing training programs and tests for comprehension.
Adheres to and enforces employee compliance with health, safety, and sanitation standards.
Regular and reliable attendance.
Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts
Physical Demands:
Frequently stands, walks, talks and listens. Regularly uses hands, reaches with hands and arms.
Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, tastes or smells. Frequently lifts up
the temperature) The manuals for the equipment that the associates may use are in English. perform the duties of the job (e.g, the temperature) underons non-weather conditions. Occasionally works in outdoor weather conditions. The noise level is moderate.
conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.
Available to work flexible hours/schedule as required.
Certificates/Licenses:
ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
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)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives
clearly to associates
Strong problem analysis and problem resolution skills
Strong multi-tasking, organizational and time management skills to ensure a quick response to client
needs.
High level of active listening skills and strong client service skills which includes the ability to resolve
issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong team player
Demonstrate a strong commitment to company values
Organizational development abilities with a strong focus on individual and team advancement
Exceptional personal hygiene and positive representation of the organization’s employees, clients, and vendors. resolvee
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage
Associates may be required to communicate with English-speaking customers or co-workers ,and clients to resolve any issues.
Exceptional personal hygiene and positive representation of the organization’s employees, clients and vendors.
Requirements
Minimum Requirements:
Two to three years of related experience and/or training, or equivalent combination of higher.
Preferred Requirements:
Bachelor’s Degree in Hospitality or Business Administration, or a related field
Two to three years of related experience and/or training, or equivalent combination of higher.
Experience in restaurant point-of-sale (POS) systems (e.g. POSITOUCH and MICROS) and on-line
Reservation Systems, Inventory Controls, Scheduling/Labor Management, Financial Forecasting
of Experience in Purchasing, inventory management, sanitation, security, company policies and
procedures, personnel management, recordkeeping, and preparation of reports.
Department: Food and Beverage Managers and Administration
Reports to: General Manager
General Purpose:
Develops, implements and maintains quality standards of the restaurant, including supervision and
direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating
Memorable Guest Moments.
Essential Duties:
Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
Ensures that the restaurant and restaurant facilities are kept clean, well-stocked ,and organized.
Checks the maintenance of all equipment in the restaurant and schedules needed maintenance
services, and general clerical/cashier duties.
Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
Ensures established cash handling procedures are utilized to accurately charge customers.
Creates sales and log reports. Monitors restaurant budget and takes action to minimize expenses.
Reports on financial performance, inventory, and personnel.
Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecast
needs, and oversees ordering as necessary.
Conducts regular inventory counts and implements procedures to monitor assets.
Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests,
room service, and general clerical/cashier duties.
Responsible for working with GM in interviewing, hiring, training, planning, assigning, and
directing work, evaluating performance, rewarding, and disciplining associates; addressing
complaints and resolving problems.
Manages department members that may include, but is not limited to: Hosts, Servers,
Bartenders, and Bussers.
Assures that effective orientation and training are given to each new associate. Develops
ongoing training programs and tests for comprehension.
Adheres to and enforces employee compliance with health, safety, and sanitation standards.
Regular and reliable attendance.
Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts
Physical Demands:
Frequently stands, walks, talks and listens. Regularly uses hands, reaches with hands and arms.
Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, tastes or smells. Frequently lifts up
the temperature) The manuals for the equipment that the associates may use are in English. perform the duties of the job (e.g, the temperature) underons non-weather conditions. Occasionally works in outdoor weather conditions. The noise level is moderate.
conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.
Available to work flexible hours/schedule as required.
Certificates/Licenses:
ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
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)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives
clearly to associates
Strong problem analysis and problem resolution skills
Strong multi-tasking, organizational and time management skills to ensure a quick response to client
needs.
High level of active listening skills and strong client service skills which includes the ability to resolve
issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong team player
Demonstrate a strong commitment to company values
Organizational development abilities with a strong focus on individual and team advancement
Exceptional personal hygiene and positive representation of the organization’s employees, clients, and vendors. resolvee
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage
Associates may be required to communicate with English-speaking customers or co-workers ,and clients to resolve any issues.
Exceptional personal hygiene and positive representation of the organization’s employees, clients and vendors.
Requirements
Minimum Requirements:
Two to three years of related experience and/or training, or equivalent combination of higher.
Preferred Requirements:
Bachelor’s Degree in Hospitality or Business Administration, or a related field
Two to three years of related experience and/or training, or equivalent combination of higher.
Experience in restaurant point-of-sale (POS) systems (e.g. POSITOUCH and MICROS) and on-line
Reservation Systems, Inventory Controls, Scheduling/Labor Management, Financial Forecasting
of Experience in Purchasing, inventory management, sanitation, security, company policies and
procedures, personnel management, recordkeeping, and preparation of reports.
