• Assists in the daily supervision of restaurant operations
• Assists with menu planning
• Maintains sanitation standards
• Assists servers and hosts on the floor during peak meal periods
• Determines training needs and implements plans
• Handles employee questions and concerns
• Monitors employees to ensure performance expectations are met
• Provides feedback to employees
• Supervises restaurant and related areas in the absence of the Director of Restaurants or Restaurant Manager
• Participates in department meetings
• Ensures all employees have proper supplies, equipment, and uniforms
• Communicates issues regarding food quality and service levels to the Chef and Restaurant Manager
• Ensures compliance with all restaurant policies, standards, and procedures
• Monitors alcohol beverage service in compliance with local laws
• Manages to achieve or exceed budgeted goals
• Performs all duties of restaurant employees and related departments as necessary
• Opens and closes restaurant shifts
• Interacts with guests to obtain feedback on product quality and service levels
• Supervises staffing levels to ensure guest service, operational needs, and financial objectives are met
• Encourages employees to provide excellent customer service
• Handles guest problems and complaints
• Sets a positive example for guest relations
• Assists in the review of comment cards and guest satisfaction results with employees
• Meets and greets guests
• Supervises on-going training initiatives
• Uses all available on-the-job training tools for employees
• Communicates performance expectations in accordance with job descriptions
• Coaches and counsels employees regarding performance
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluates results to choose the best solution and solve problems
• Recognizes good quality products and presentations

• High school diploma or GED
• 4 years experience in the food and beverage, culinary, or related professional area
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 2 years experience in the food and beverage, culinary, or related professional area

Training, development, recognition, holistic well-being, true camaraderie with a diverse group of co-workers, luxury environment, opportunities to pursue passions