SUMMARY:

Responsible for ensuring maximum customer service and satisfaction by orchestrating through the Team Members the production of quality food and high standards of service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

  • Interacts effectively with the public and Team Members. Performs excellent customer service at all time.
  • Enforces performance standards and all Company Policy and Procedures in the venue in accordance with the Company’s expectations.
  • Complies with all food and beverage health, liquor and safety regulations as well as all federal, state and local applicable laws.
  • Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
  • Schedules, evaluates and trains Team Members, ensuring staff’s compliance with all customer service standards.
  • Ensures venue floor operations are run in a smooth, efficient manner to ensure customers satisfaction.
  • Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline Team Members in a fair and equitable manner.
  • Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks.
  • Listens to, evaluates, and assures control of customer grievances.
  • Monitors job performances of Team Members and provides feedback on same to aid the Team Members in developing and enhancing skills.
  • Confers with Director of Food & Beverage concerning operational deficiencies and areas in need of attention.
  • Receives payment from food and beverage customers in a prompt and courteous manner.
  • Adheres to established cash control policies and procedures of the Company.
  • Adheres to all cashiering responsibilities.
  • Maintains a consistent, regular attendance record.
  • Performs any reasonable request made by management.
  • Ushers as needed by management for events.

SUPERVISORY RESPONSIBILITIES:

Directly supervises restaurant venue supervisors; indirectly supervises all other venue Team Members.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Four-year college degree in Business Administration or Restaurant Management preferred. Minimum of five years experience working at management level in high volume/fast paced restaurant. Experienced at corporate training for food and beverage service.

SPECIAL QUALIFICATIONS:

Skilled at POS, Excel, Word and Time and Attendance software. Appropriate Licenser. Strong organizational and interpersonal skills required.