Deliver internal and external guest service by ensuring every interaction includes our Six Core Service Standards (Look Sharp, smile & greet the guest, be friendly, polite & use courteous language).
Provide especially timely & knowledgeable service; and then some!
Always find solutions to guests’ problems.
Use the guest’s name when appropriate.
Thank the guest and invite him or her back.
Staff, schedule, evaluate, train, develop and monitor subordinate personnel.
Recommend wage increases, promotions, demotions, discipline, and other employment actions for subordinate personnel.
Promote courteous treatment of customers and employees including resolving complaints, answering questions, and providing general service.
Ensure food servers, bus persons and other restaurant personnel are meeting or exceeding service standards.
Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.
Assist restaurant manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Create and maintain records, reports and other documentation as required to meet company and business expectations.
Maintain the viability and integrity of all restaurant operations.
BRING US YOUR BEST.
Must be at least 21 years of age.
Demonstrated supervisory experience in a high-volume restaurant.
Must obtain and maintain a current State Responsible Vendor Permit
Must obtain and maintain a current Parish Alcohol Beverage Control License
These skills and abilities are typically acquired through at least 3 years’ experience directly related to the accountabilities specified.
Job details are sourced from the employer's original posting.
