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Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Job Responsibility:
Supervises daily restaurant operations
Assists with menu planning
Maintains sanitation standards
Assists servers and hosts on the floor during peak meal periods
Improves guest and employee satisfaction
Maximizes financial performance
Determines training needs and implements plans
Manages day-to-day operations
Ensures compliance with food & beverage policies, standards, and procedures
Ensures compliance with food handling and sanitation standards
Ensures staff understands local, state, and Federal liquor laws
Provides exceptional customer service
Manages and conducts human resource activities
Oversees financial aspects of the department
Requirements:
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
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