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Form of work
SalaryJob Summary:
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Tasks and Duties:
- Maintain Food Costs.
- Ensure efficient provisioning and purchasing of supplies.
- Estimate food and beverage costs.
- Supervise portion control and quantities of preparation to minimize waste.
- Perform frequent checks to ensure consistent high-quality preparation and service.
- Supervise operation of restaurant to maximize teamwork, profitability, and customer satisfaction.
- Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
- Direct hiring, training, and scheduling of food service personnel.
- Investigate and resolve complaints concerning food quality and service.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Comply with all health and safety regulations.
- Review and monitor, with the bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
- Perform other duties as assigned by higher management/owner.
Qualifications:
- A Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate.
- Good organizational skills for dealing with diverse duties and staff.
- Pleasant, polite manner for dealing with public as well as staff.
- A great personality, positive disposition, friendly, driven to succeed, honorable work ethics, honest, hard-working, a leader.
