ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:
Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of efficient staffing.
Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
Monitors appearance of all food and communicates deviations to team leaders responsible for area.
Acts immediately on all customer complaints to ensure that corrections are made when possible.
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.
Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
Counsels, guides and instructs assigned team members in the proper performance of their duties.
Prepares and coordinates the periodical performance reviews of assigned team members.
Recommends changes including hiring, promotion, demotion and release of team members; recommends wage and salary adjustments for team members within established guidelines.
KNOWLEDGE/SKILLS/ABILITIES
Requires effective communication in English, both verbal and written form in a professional manner.
Bilingual abilities preferred.
Must present a neat and professional appearance.
Requires ability to compile, compute, and analyze pertinent data needed for reports
Requires flexibility to work various shifts.
Requires knowledge of computer programs including: Word, Excel, Windows, & POS systems.
EDUCATION/EXPERIENCE
Minimum Bachelor's Degree in Hospitality or Business related field or equivalent is preferred.
Management experiences in a fine-dining restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities.