Description
Katella team members will be ambassadors of the Katella brand and will always provide the highest level of Hospitality to our guests. It is expected that all team members commit to being part of a growing company and exude a professional demeanor while remaining personable for our guests. Katella’s mission is to create a memorable and thoughtful dining experience for every guest that comes through Katella’s door while providing the highest quality product at the absolute best value.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
· Strong knowledge of Front of the House operations including foods, beverages, supervisory aspects, service techniques and guest interaction
· Create weekly schedules, training schedules, and monitor the performance of all Restaurant staff members. Coach/counsel staff on performance as needed.
· Ensure proper opening and closing procedures and followed and the restaurant is left in a ready-to-open condition.
· Maintain quality service by establishing and enforcing organization standards. Ability to prioritize and work effectively within a sometimes-pressurized environment.
· Ability to communicate with guests and employees in a clear speaking voice, listen to and understand. Respond with appropriate actions and provide accurate information.
· Demonstration of positive leadership style with an enthusiastic, positive, committed, and flexible attitude. Promote the importance and benefit of effective teamwork.
· Other projects and tasks may be delegated as needed.
Requirements
· Two - Five years of Restaurant Manager level, may have related experience and/or training; or equivalent combination of education and experience, in a reputable dining establishment.
· California Food Handlers card and ABC certification is required for all food service employees who prepare, store, and serve food and alcohol.
· To perform this job successfully, an individual must be able to perform each essential duty satisfactorily while working an average of 40-50 hours per week with two days off or as scheduled.
· A willingness to work mornings, days or evenings, weekends and holidays as required.
· Bilingual – English/Spanish skills helpful, but not required.
· Possess outstanding business and interpersonal skills as well as the ability to maintain high standards of quality and guest satisfaction.
· Ability to present information and respond to questions from groups of managers, staff members, and customers.
