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Form of workDescription: ESSENTIAL FUNCTIONS: 1. Responsible for maintaining a consistently smooth running operation. 2.
Monitor and critique food quality and service levels. 3. Hiring, and training of all staff.
4. Forecasting and scheduling of staff according to occupancy levels. 5.
Daily tracking of payroll and revenue. 6. Coaching and counseling staff, as well as holding monthly meetings for staff.
7. Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, and side-stations. 8.
Monitoring of all current inventories and assist in end of the month inventories. 9. Responsible for ordering of new product.
10. Attending department head, conference review, food and beverage and pre-con meetings as required. 11.
Responsible for timely performance evaluations of staff. 12. Maintaining profitability of restaurant through forecasting and staffing.
13. Communicate with Director of Food and Beverage, Director of Restaurants, Resident Manager, General Manager, etc. on all upcoming events, promotions, new products, etc.
14. Handling of guest complaints in a professional and efficient manner. 15.
Providing a pleasant and efficient atmosphere for staff and guests. MARGINAL FUNCTIONS: 1. Respond to any reasonable task assigned by Director of Restaurants.
2. Assist in the restaurant in whatever capacity needed. 3.
Help out in other food and beverage outlets when needed. BASIC FUNCTION: The Manager is responsible for overseeing the operation and staff of the restaurant and deck to maintain the highest level of standards and efficiency. Requirements: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent.
Previous restaurant management experience preferred. Ability to make quick decisions in high stress situations. Excellent customer service skills.
Pleasant and positive personality. Well organized. PIbb57d57a147a-25448-33370842
