Job Description

Specific Job Functions:

• Monitor service levels on the dining room floor and adjust staffing levels as needed.
• Maintain Food Line Check to constantly ensure ticket times meet property established standards.
• Ensure guest satisfaction by approaching every table and making sure the guest dining expectations have been achieved.
• Complete paperwork, daily reports, menu analysis, cost analysis, monthly Profit & Loss statements, and other necessary financial analysis for the restaurant.
• Order products and supplies for the restaurant.
• Conduct daily pre-shift meetings and regular staff training meetings.
• Manage and lead staff including hiring, scheduling, employee counseling and commendations.
• Train employees on steps of service, sequence of service and hold them accountable to the standards.
• Ensure daily operational tasks are performed and completed.
• Ensure equipment is in proper working order.
• Ensure areas of the restaurant are constantly maintained for cleanliness.
• Practice necessary sanitation methods to ensure food safety standards are followed.
• Communicate via e-mail in a professional manner and follow computer use guidelines.
• Ensure necessary tools are provided to staff as needed.
• Ensure adequate staffing levels are maintained.
• Control and provide budgeted labor costs.
• Ensure departmental and company policies are followed.
• Achieve service, financial, and human resource goals set forth by company executives.
• Perform all duties as deemed necessary for the success of the department.

Qualifications:

• Two years prior high-volume restaurant management experience required.
• Communicate effectively in English both verbally and written forms.
• Must possess basic computer skills including Word, Excel, Outlook, and Access.
• College degree preferred.
• Professional appearance and demeanor a must.