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Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee hiring, training and retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Examples of Duties & Responsibilities:
- Competencies such as leadership, teamwork, flexibility, communication and initiative
- Supervise, coach and discipline using documentation all FOH and BOH staff w/ exception of KM/Chef who is of equal rank
- Hire and train FOH staff and maintain a rapport necessary to ensure guest and upper management/ownership satisfaction
- Ability to coordinate with Valet Manager, Director of Operations and Chef/KM to ensure guest guest and upper management/ownership satisfaction
- Ability to run a great shift by focusing on both small and large details and repeating that process day in and day out
- Skills such as proper filing of human resources materials, payroll, administrative, ABC, etc
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures including chip cards, house accounts, trade, gift cards and hotel discounts
FREE DINING AT ALL OUR RESTAURANTS
BONUS PROGRAM
HEALTH INSURANCE
FREE TELEHEALTH
DENTAL INSURANCE, LONG AND SHORT TERM DISABILITY, LIFE INSURANCE
401K WITH COMPANY MATCHING