Description:
Duties include but are not limited to:
•Overseeing and managing all areas of the restaurant and make final decisions on matters of importance to guest service.
•Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
•Responsible for ensuring that all restaurant operations and personnel related duties are completed accurately and swiftly in accordance with company policies and procedures.
•Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. •Ensure compliance with operational standards,company policies, federal/state/local laws, and ordinances.
•Responsible for ensuring consistent high quality of food preparation and service.
•Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
•Estimate food and beverage costs.
•-Work with Corporate office staff for efficient provisioning and purchasing of supplies.
•Supervise portion control and quantities of preparation to minimize waste.
•Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
•Must be ServSafe certified.
•Will uphold all ServSafe guidelines.
•Ensure positive guest service in all areas.
•Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
•Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
•Maintain an accurate and up-to-date plan of restaurant staffing needs. Ensure that the restaurant is staffed for all shifts.
•Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.