Director of Restaurants at Top Shelf Enterprises LLC

New Castle, New Hampshire, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Customer Service, Problem Solving, Training, Scheduling, Communication, Teamwork, Food Quality, Service Standards, Time Management, Performance Appraisal, Guest Satisfaction, Operational Management, Staff Management, Conflict Resolution, Attention to Detail

Industry

Hospitality

Description

JOB TITLE: Director of Restaurants SUMMARY: Assists in leading the food and beverage team in executing operations by performing the following duties personally or through subordinate supervisors. This position is expected to be intimate with the functions of the “floor” on a daily basis, working nights, weekends and holidays are a requirement for this position. All associates are expected to promote and uphold Wentworth by the Sea’s Standards of Excellence; Smile, Assume responsibility, Maintain a well groomed, professional appearance, Own every guest inquiry, Speak in a professional manner, Exceed guests’ expectations and Take pride in your work and in the resort. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Conducts daily inspections of the outlets to ensure service standards are met. Oversees the flow and execution of the main dining room and outlets during peak meal service times AM & PM to ensure guest satisfaction. Assists with weekly time edits daily to ensure compliance, including managing employee breaks as well as overtime. Reviews associates daily paperwork to ensure accuracy. Including all outlets and room service Ensures opening and closing check lists are completed by associates and supervisors and are turned into the Directors mailbox on a daily basis. Completes multiple walk throughs of the dining room to ensure cleanliness and guest satisfaction throughout the day. Responsible for implementing and following through on training of outlet associates. Creates Schedule for outlets and confers with the Food and Beverage Director on the sharing of staff between banquets and the outlets. Investigates and resolves food quality and service complaints SUPERVISORY RESPONSIBILITIES: Manages all outlet supervisors in the Food and Beverage departments. Carries out responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include assisting with hiring and training associates with a detailed training book; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems; and achieving standards. QUALIFICATIONS REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. LANGUAGE SKILLS: Ability to read, analyze and interpret general business periodicals, professional journals or technical procedures. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from managers, guests, customers and the general public. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions and percentages. . REASONING ABILITY: Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand and walk for long periods of time; use hands to manipulate a variety of equipment and paperwork; and talk or hear. The associate is occasionally required to reach with hands and arms, and taste or smell. The employee is occasionally required to stoop or kneel. The associate rarely is required to sit. The associate must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate occasionally works near moving mechanical parts and is occasionally exposed to wet and/or humid conditions and some extreme heat in the kitchen area. The noise level in the work environment is usually moderate. EXPECTATIONS TOWARDS OUR GUESTS AND FELLOW ASSOCIATES: Smile and greet every guest. Speak to each guest in a warm, friendly, courteous manner. Display genuine and enthusiastic interest in the guest; pay complete attention. Anticipate guest needs and be flexible in responding to them. Be knowledgeable about your job. LEARN to take ownership of guest issues and resolve them. The resort is comprised of many different departments and work groups. Team work is essential to provide the highest quality of Guest services. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Responsibilities

The Director of Restaurants assists in leading the food and beverage team, ensuring service standards are met and guest satisfaction is prioritized. This includes conducting inspections, managing staff schedules, and resolving complaints.