Description

　　Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of front of the house and banquet personnel.

　　Responsible for the training and supervising of Outlets/Restaurants personnel in conjunction with the Food & Beverage Director

　　Oversees the service staff in accordance with operating policies.

　　Responsible for ensuring that proper food handling procedures and presentation are being met.

　　Responsible for inspecting the banquet/dining room prior to the function to verify that the room setup, menu, and schedule of events are correct.

　　Responsible for overseeing the staff during all services to ensure that all details are carried out according to the restaurants/company policy.

　　Supervises cleanup and breakdown of opening/closing procedures and accounts for all equipment and supplies to ensure they have been returned to the proper storage facilities.

　　Observance of all Standard Operations Procedures (SOPs)

　　Handle guest recovery

　　Establish standards of performance for the dining and service is all areas/outlets.

　　Execute the general responsibilities necessary to minimize operating cost.

　　Responsible for scheduling staff in the Labor Scheduler on a weekly basis.

　　Participate in the weekly F&B management meeting to ensure and follow action plans and operations.

　　Manage reservations for all F&B outlets with Outlets Managers.

　　Communicate and work with all departments to ensure that every guest receives excellent service at all times.

　　More involved with the bar program to ensure quality, inventory, menu programing, training bartenders, and interviews.

　　Work closely with Director of Food & beverage on the Bar program: manage/oversee bar projects, build/create structure, enlist procedures and etc.

　　Qualifications

　　Skills

　　Preferred

　　UltiPro: Some KnowledgeBehaviors

　　Preferred

　　Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

　　Enthusiastic: Shows intense and eager enjoyment and interest

　　Leader: Inspires teammates to follow them

　　Team Player: Works well as a member of a group

　　Motivations

　　Preferred

　　Self-Starter: Inspired to perform without outside help

　　Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

　　Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

　　Licenses & Certifications

　　Preferred

　　ServSafe Food Mgr Cert

　　ServSafe Alcohol Awaren

　　Experience

　　Required

　　2 years: Leading a Team of 20+ Associates

　　2-5 years: Upscale Restaurant Operations

　　Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

　　The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)