The areas of responsibility include Restaurants/Bars, and Room Service, if necessary. Assists with the daily operation of restaurants, including menu planning and sanitation. Also assists hosts and servers on the floor during peak meals. Strives to improve the guest and employee experience and maximize the financial performance in all areas. Determines the training required to achieve goals and then implements the plan.
- Supervises and supervises employees. All day-to-day operations. Understanding employee roles well enough to be able to take over duties when employees are not available.
- Service and sanitation standards are maintained in the restaurant, bar/lounge, and room service areas.
- Review staffing levels to ensure guest service, operational requirements and financial goals are met.
Leading Food and Beverage Team
- Uses interpersonal and communication skills in order to influence and lead others; promotes sound financial/business decisions; displays honesty/integrity; leads with example.
- Encourages and fosters mutual trust, respect and cooperation between team members.
- As a role model, demonstrates appropriate behavior.
- Identifies and mentors others in their developmental needs.
- To prioritize, organize, manage, and complete your work, you will need to develop specific goals and plans.
- Maintains productivity of employees.
- Assists in the direction, vision, and leadership of the department to achieve its goals.
- Assures compliance with all food and beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management.
- Assure compliance with all applicable laws.
- Assures food handling and sanitation compliance.
- Staff must be familiar with Federal, State and Local liquor laws.
- Establishes and maintains open and collaborative relationships with employees.
- Set guidelines to help employees understand their expectations and set parameters.
- In compliance with local laws, monitors the alcohol beverage service.
Exceptional Customer Service
- Services that go above and beyond to ensure customer satisfaction and retention
- Service is improved by communicating with and helping individuals understand guest needs and providing feedback and guidance.
- Assists in the day-to-day management of the company, ensuring that the quality and standards are maintained and meeting the customer's expectations on a daily basis.
- Exhibits leadership in guest service, and fosters positive guest relations.
- Employees are empowered to offer excellent customer service.
- Serves as the role model for restaurant guests in guest service.
- Handles guest complaints and problems.
- Intimately meets with guests during meals and upon departure to get feedback on food quality, service levels, and overall satisfaction.
- To ensure that service results are continuously improved, corrective actions must be taken.
- With a focus on continuous improvement, guest satisfaction is incorporated into departmental meetings.
- Assists with service delivery at outlets, ensuring excellent service from entry to exit (e.g. greeting from hostess to fulfill special requests, speed of food and beverage orders, fulfillment of orders, collection of payment, invitation to return).
Human Resources Activities
- Assists subordinates in providing direction and guidance, including the setting of performance standards and monitoring their performance.
- Identifies educational needs of others, creates formal educational or training classes or programs, and teaches others.
- Employees are treated fair and equally. Strives for employee retention.
- Employees are provided with ongoing training to help them understand the guest's expectations.
- To address any employee concerns or problems, solicits feedback from employees.
- Strives for improved service performance
- Recognize responsibility in all areas.
- Information to supervisors, coworkers, and subordinates via telephone, written form, email, or in person.
- Analyzes and evaluates data to determine the best solution.
- Assist servers and hosts at the table during high-demand times and meal periods.
- Recognizes high quality presentations and products.
- In the absence of an Assistant Restaurant Manager, supervises shift operations daily.
- Supervises all aspects of financial management, including the purchase and payment of invoices.
- GED or high school diploma; 4 years of experience in food and beverage, culinary or related professions.
- 2-year degree in Food Service Management, Hotel and Restaurant Management or Hospitality Management from an accredited university; 2 years of experience in the food and drink, culinary or related professional area.