JOB SUMMARY:

Manage all restaurant operations to include staff supervision, guest service, training and administrative duties. Provide oversight of dining room, kitchen, bar, auxiliary service areas, day tours and special functions.

PHYSICAL REQUIREMENTS INCLUDE:

• Constantly stand, walk, handle items, reach outward, reach above the shoulder, bend, lift/carry 10 lbs or less and up to 50 lbs, as well as push/pull 12 lbs or less and up to 25 lbs.
• Frequently climb, lift/carry 21 - 50 lbs and push/pull 26 - 40 lbs.
• Occasionally sit, crawl, squat/kneel, lift/carry 51 - 100 lbs and push/pull 41 - 100 lbs.
  We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran

• Responsible for front of the house service flow among all assigned unit operations. The floor management system “Zomato” will be used for all dining periods. Will be present at Host podium during peak periods.
• Participates in the training of all new and promoted front-of-house employees and maintaining service standards set for that unit during all shifts.
• Assists in scheduling front of the house employees while maintaining labor costs within plan.
• Maintain an effective floor management program with all day tours, special events, and special guest requests according to instructions from Sales Department and Restaurant Manager.
• Interacts with guest concerns, requests and suggestions, table touches with every refired entree.
• Performs administrative and payroll duties and maintain effective communication thru daily journal and E-mail.
• Participates with monthly inventory following accounting protocols.
• Helps achieve and maintain highest possible scores on health inspections, NPS concession inspections and guest comment cards.
• Checks side work completion prior to opening and before closing.
• Administer corrective action as necessary consulting/communicating with Restaurant Manager or Food & Beverage Executive Management as necessary. Ensure that Human Resources management approves any discharges.
• Ensure that assigned staff is adhering to risk management procedures, including wearing personal protective equipment, MSDS location and comprehension, ergonomics and slip and fall.
• Performs other duties as assigned