OBJECTIVE: To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management
RESPONSIBILITIES:
Acquisition, Orientation, Training, Supervision, Development and Evaluation of the Front of the House Staff. Budget Achievement in Food and Beverage Sales, Beverage, Labor and Direct Expense Costs. Banquet Bookings, Planning, Coordination, Communication and Execution. Interaction with the Guests in a Manner which Sets the Standard for Other Establishments of the Caliber. Provide Quality Food and Beverage Service. Dining Room Sanitation and Maintenance to Company Standards of Excellence. Communication and Interaction with Kitchen and Dining Room Management and Hourly Staff. Security of the Building and its Contents per Company Check List.
DUTIES:
- Hiring, Training, Evaluation, Supervision, Promotion and Discipline of Front of the House Staff to Company Standard and Guide
- Waitstaff, Food Runners, Busstaff and Carry Out Scheduling to Budget and Forecast in Conjunction with General Manager to Company Standard and Guide
- Daily Dining Room and Carry Out Labor Budget Achievement, Management and Recording
- Sales Management Per Unit Goals
- Dining Room and Carry Out Supplies Ordering to Documented Pars, Receiving and Storage to Company Standards and Security as Assigned
- Alcoholic Beverage Ordering to Documented Pars, Receiving, Cost Controls and Storage to Company Standards of Security
- Accurate Month End Beverage Inventories and Weekly Top Twenty Potentials
- Assure Quality Service Principles of No Lag Service, Reference Point, Asking for Help and Steps to Service are Performed to Company Standards of Excellence
- Serve as a Dining Room Host Representing the Company by Recognizing, Greeting and Communicating with and Serving our Guests
- Dining Room, Carry Out, Lavatories, Entranceways and Service Station Maintenance and Sanitation
- Dining Room and Carry Out Merchandising of Table Displays and Menu Boards Completed to Company Standard Prior to Restaurant Opening
- Cash Reconciliation and Deposit to Company Standards of Security
- Petty Cash and Safe Audit and Management
- Maintain Front of the House Staff Uniforms and Appearance
- Registers and/or Computer Programming, Maintenance and Supplies Stocking
- Daily Specials Documentation, Display and Staff Communication for Service, Description and Appearance
- Daily Station / Position Planning, Rotation, Sidework Assignments, Labor Management and Tip Reconciliation
- Daily Management of Reservation Planning
- Catering and Off Premise Execution in Conjunction with Kitchen Manager and General Manager as Assigned
- Marketing and Merchandising Special Events Planning, Management and Tracking Daily/Weekly/Monthly
- Reporting as Directed at Weekly Manager’s Meetings to Include Food and Beverage Sales, Beverage and Assigned Direct Expense Costs
- Provide Dining Room and Carry Out Daily Pre-Shift Quality and Quantity Checklists
- Opening and Closing Security of Restaurant per Documented Checklists
- Provide Two Times per Month Front of the House Hourly Employee Performance Feedback Session per Company Standard
Job Type: Full-time
Pay: $60,000.00 - $68,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Shift:
- Day shift
- Evening shift
Work Location: In person
