JOB REQUIREMENTS:

• Four (4) years of Culinary experience preferably in hospitality or entertainment facility.
• Two (2) years supervisory experience.
• Must be able to successfully complete a background check.
• Knowledge of computer software including Microsoft Word and Excel.
• Ability to work independently with minimal supervision.
• Maintains confidentiality with regard to employee concerns and sensitive department information.
• Maintain established company and departmental uniform, appearance, and hygiene standards at all times.
• Experience with P.O.S. Systems and PC-related systems.
• Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat, and grasp as needed.
• Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays.
• Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control.
• The ability to work in a fast-paced environment and effectively communicate with guests, co-workers, and management is mandatory.
• Must be able to handle all types of guest-related situations; relay all guest compliments and complaints to department management.
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• Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount.
• Menu development and implementation in compliance with Management directives.
• Preparation and presentation of all menu items.
• Monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet.
• Inventory control, product flow, and rotation of products to ensure quality and freshness.
• Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines.
• Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials
• Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials.
• Ensure total quality and quantity control for all products received in the outlet.
• Provide consistent follow-up on all aspects of operational functions.
• Act as liaison between front and back of the house operations.
• Responsible for direct supervision, evaluation, staff training, and coaching/discipline.
• Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes.
• Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service.
• Communicate (both written and verbal) with and promote positive team members and guest relations.
• Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving the same.
• Maintain professionalism at all times when working with other team members and/or guests.
• Promotes outstanding internal and external guest relations and internal teams.
• Performs all other duties as assigned.