Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns
• Works M.O.D. shifts as scheduled
• Completes payroll input information according to schedule. Reports on efficiency at Month end Meeting.
• Maintains employee files. (Proper documentation, I-9, W-4 etc.)
• Personnel: Food servers, Bussers, Hostesses.
- o Maintains labor pool; anticipates needs; recruits
- o Trains, initial and on going
- o Motivates
- o Ensures personal appearance standard
- o Completes schedules
- o Evaluates regularly
• Monitors service ware usage: ensures efficiency – orders as needed
• Monitors linen usage; ensures efficiency. Reports at Month end meetings.
• Develops and monitors employee evaluation program.
• Devises side work schedules to assist managers and employees in the maintenance and organization of the dining room and busser/foodserver work area as well as storage areas.
• Ensures sales motivation and procedure compliance of food servers.
• Conducts incentive contests as necessary.
• Monitors and maintains the POS system as needed.
• Monitors, trains and promotes usage of ‘Open Table’. Responsible for customer incentive program.
• Coordinates and maintains all ‘Take Out” dining programs.
• Maintains all dining room furniture, fixtures and bathrooms. Notifies GM and Owner of repair/replacement needs.

Qualifications:
• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week