Join one of the fastest growing Hospitality Groups in South Florida. Handcrafted Hospitality is award-winning and aggressively growing concepts.

SUMMARY: Daily supervision and direction of restaurant service staff. Assist in the development, implementation and maintenance of quality standards for outlets. Interact with guests to ensure a positive guest experience.

ESSENTIAL FUNCTIONS:

• Successful execution of KPI’s assigned by ownership including Op Expenses, Labor, Food and Beverage and NOI goals.
• Successfully maintain service standards for guests, corporate shops and secret shops scoring a minimum average of 80% or higher per quarter.
• Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers.
• Handle guest complaints.
• Monitor and supervise set up and maintenance of floor plan, Expo stations, To-Go, host and all service-related areas.
• Ensure availability of manpower, supplies and equipment to ensure a positive guest experience.
• Hiring, scheduling, payroll, supervision and control of cashiers, supervisors, Managers, greeters, servers bussers and Runners.
• Schedule pre-shift meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
• Monitor employee hours and responsible for payroll control in regards to business volumes.
• Complete reports on production and necessary requisitions.
• Assist in regulation of distribution of necessary supplies.
• Follow training schedule as implemented.
• Insure all compliance trainings are completed within set parameters for all staff.
• Conduct hands on “show and tell” training on a daily basis.
• Ensure that all servers, food runners, bus persons and hosts/hostesses are in proper uniform prior to the shift.
• Labor Cost: Must manage the schedule on a daily basis and make necessary adjustments to avoid overtime and manage in unison to actual revenues based on flowthrough.
• Review P & L: Review and critique profit and loss statement with the management team to understand and adjust business needs in alignment with revenue goals.
• Sanitation/Cleanliness: Daily opening and closing checklist to include side work, maintain outlets and surrounding areas such as entrance and exits. This is to include all storage areas.
• Keep records for the outlet cover counts, revenue, labor cost and other expenses.
• Communicate with other departments in the hotel to foster teamwork and ensure the common goal is dedication to excellence.
• Communicate with Food and Beverage leadership revenue growth ideas and opportunities.
• Help control the weekly forecast of covers and revenues for the outlets.
• Monthly completion of inventories and monitoring of variances. Large changes to be directly reported to DOR.
• Complete assigned department schedules

In addition, other duties may be required as directed by your Director of Restaurants/ General Manager


Quarterly bonus up to 30% of salary

401k – with match

Employee meals

Health Benefits

PTO

Dining discounts all venues

Health, Dental and Vision.

Retention bonus- up to 50% of salary up to $40k