Responsible for the overall operation of a venue and the development of his/her staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Be accountable for all facets of the operation.
- Develop team in areas including personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
- Assure compliance with and uphold applicable policies and requirements of employment laws.
- Maintain labor peace.
- Lead by example.
- Oversee and be responsible for all financial aspects of the operation.
- Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
- Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up with employees to ensure their completion.
- Follow up with employees and co-workers to ensure completion of assigned projects.
- Assign employee work stations.
- Master computer register (e.g. Toast & Opera) – front and back of the house operations.
- Identify and communicate inventory and equipment needs
- Ensure adequate shift prep levels based on business levels.
- Track high cost items according to standing operating procedure.
- Inventory and order appropriate supplies i.e. liquor, wine, beer, side bar, paper goods, cleaning supplies, general operating supplies, etc.
- Create or maintain atmosphere including lighting, music, and temperature levels.
- Perform and extend a weekly inventory.
- Conduct pre-shift meetings
- Master all job functions of both front and back of house employees.
- Master financial procedures.
- Verify all daily sales transactions.
- Authorize comps and voids for service personnel.
- Address guest complaints and problems effectively and courteously on an as needed basis.
- Assist with the maintenance of product specification.
- Master use of equipment and utensils related to the operation.
- Maintain quality standards including consistency and presentation.
- Ensure proper storage according to standing operating procedure and all state and city codes.
- Comprehend and adhere to sanitation guidelines as prescribed by standing state and city codes.
- Communicate repair and maintenance needs to appropriate repair source (e.g. Engineering Dept).
- Interview, hire, document, and train new front of the house employees.
- Supervise employees.
- Promote team work among co-workers and employees.
- Organize and conduct periodic informational seminars for employees.
- Schedule, conduct and document employee reviews according to standing operating procedure.
- Identify, address and document individual employee discipline problems according to standing operating procedure.
- Follow termination procedures.
- Complete projects as assigned in a timely manner.
- Perform functions of position alone and without assistance if necessary.
- Communicate cordially, effectively and clearly with co-workers and employees.
- Perform calmly and effectively under pressure.
- Perform more than one task at a time.
- Perform varied duties to ensure proper operation according to standing operating procedure.
- Refrain from smoking for the duration of the shift.
- Adhere to standing “zoning” procedures.
- Maintain a clean and orderly work area to ensure safety.
ACCOUNTABILITIES
- Document appropriate information in daily and nightly Shift Report emails.
- Review information in Shift Report emails daily.
- Read appropriate Intercompany Memorandums.
- Respond in a timely and appropriate manner to employee and/or corporate concerns/issues.
- Attend appropriate management meetings.
- Review pertinent Rating Reports and make appropriate adjustments.
- Review sales data and make appropriate adjustments.
- Complete a daily labor report according to standing operating procedure.
- Create effective work schedules for appropriate staff.
- Confirm guest reservations to forecast guest count and ensure smooth shift operation.
- Determine when to and proceed to discontinue liquor service to an intoxicated guest.
- Responsibly and immediately advise co-workers of any suspected intoxication of guest.
- Research current industry trends and effect changes accordingly.
- Cultivate personal growth and entrepreneurial skills based on reviews and feedback from supervisors.
- Establish a rapport with guests to promote good will and solicit opinions and ideas.
- Comply with dress code.
- Maintain a well-manicured appearance and persona that reflects the established image of the company.
- Be an active team player.
- Manage employees in a fair and equitable manner.
- Develop employees and co-workers in job related procedures.
- Follow supervisor’s instructions.
- Work under more than average stressful conditions.
- Make appropriate judgment calls under stressful conditions including guest/employee related issues.
- Ensure that all items are correctly recorded on computer register system.
- Assist servers in preparing appropriate presentations.
- Maintain clean and orderly work areas throughout shift and leave it ready for business for the following shift.
- Follow proper hand washing procedures.
- Be responsible for the material in the Employee Safety Manual and Employee Handbook/Training Manual.
- Enforce rules and regulations.
- Develop strategies to control costs.
- Refer to weekly product report when purchasing.
- Communicate with appropriate superior prior to ordering a new product.
- Review and update menu item descriptions for service staff.
QUALIFICATION STANDARDS
Prefer a minimum of 3 years management experience in a food & beverage and hotels
MUST BE WILLING AND ABLE TO:
- Complete and obtain certification for Alcohol Awareness program.
- Provide or obtain proper documentation of state and city sanitation certificate.
- Read and comprehend a catering contract.
- Read and comprehend a purchase order.
- Meet personal schedule requirements punctually.
- Project a courteous, confident and flexible attitude.
- Get along with co-workers, employees and guests.
- Provide a clean well manicure persona that reflects the established image of the company.
- Safely transport containers which weigh up to 30 pounds.
- Sufficiently master English to communicate effectively.
- Stand and/or walk for an entire shift.
- Safely transport items throughout the areas of the operation on a slick and uneven surface and stairs where applicable.
- Safely move about in all areas of the operation.
- Accept constructive criticism.
- Work a variable and flexible schedule which may include nights, weekends and holidays.
- Perform in limited physical space with variable ventilation, smoke and extreme temperatures.
RULES
The following are some rules that must be recognized:
- May not take or give away any unauthorized company property including food or beverage.
- May not eat or drink certain unauthorized items during a shift.
- May not work under the influence of alcohol or other mood altering substances.
- May not keep any unauthorized items in personal locker.
- May not resort to any physical violence or harassing behavior.
- May not hint, connive or question a guest regarding a gratuity.
Failure to abide by these and other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action including termination