Job Abstract

Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staf... more detailsf meeting. Duties &
Responsibilities:
Supervise dining room employees and operations. Ensure customer service exceeds guests' expectations. Schedule and co-ordinate shift schedules. Write work schedules. Recruit, select, orientate, and supervise training of dining room employees. Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager. Maintain dining room/restrooms/waiting room housekeeping standards. Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \Ensure that staff projects an amiable and cordial attitude to guests. Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual. Follow through on training and re-training. Ensure safety procedures and policies are followed. Schedule meal and rest breaks. Accountable for maintaining various administration duties and functions assigned to the Service Manager. Accountable for maintaining and controlling Front of the House Cost Controls Accountable for Food Safety and Food Preparation
Qualifications
A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.