Monitor service levels on the dining room floor and adjust staffing levels as needed.
Maintain Food Line Check to constantly ensure ticket times meet property established standards.
Ensure guest satisfaction by approaching every table and making sure the guest dining expectations have been achieved.
Complete paperwork, daily reports, menu analysis, cost analysis, monthly Profit & Loss statements, and other necessary financial analysis for the restaurant.
Order products and supplies for the restaurant.
Conduct daily pre-shift meetings and regular staff training meetings.
Manage and lead staff including hiring, scheduling, employee counseling and commendations.
Train employees on steps of service, sequence of service and hold them accountable to the standards.
Ensure daily operational tasks are performed and completed.
Ensure equipment is in proper working order.
Ensure areas of the restaurant are constantly maintained for cleanliness.
Practice necessary sanitation methods to ensure food safety standards are followed.
Communicate via e-mail in a professional manner and follow computer use guidelines.
Ensure necessary tools are provided to staff as needed.
Ensure adequate staffing levels are maintained.
Control and provide budgeted labor costs.
Ensure departmental and company policies are followed.
Achieve service, financial, and human resource goals set forth by company executives.
Perform all duties as deemed necessary for the success of the department.
Qualifications:
Two years prior high-volume restaurant management experience required.
Communicate effectively in English both verbally and written forms.
Must possess basic computer skills including Word, Excel, Outlook, and Access.
College degree preferred.
Professional appearance and demeanor a must.
Job details are sourced from the employer's original posting.
