Reports to: Manager
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
§ Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
§ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
§ Fill in where needed to ensure guest service standards and efficient operations.
§ Continually strive to develop your staff in all areas of managerial and professional development.
§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
§ Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
§ Provide advice and suggestions to Manager as needed.
§ Be 21 years of age.
§ Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
§ Have knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations and/or assistant management positions.
§ Possess excellent basic math skills and have the ability to operate a cash register or POS system.
§ Be able to work in a standing position for long periods of time (up to 8 hours).
§ Be able to reach, bend, stoop and frequently lift up to 50 pounds.
§ Must have the stamina to work 40 to 50 hours per week.
§ Must be able to work weekend days and nights
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