Job description

Description:

Perform functions to assist in the management and overseeing of employees engaged in serving food and beverage and providing customer relations to guests.
Under direction: Floor manager
1. Create and perform opening, closing and mid-shift procedures for the restaurant.
2. Evaluate staffing levels to ensure proper coverage met at all times. Reference staff schedule and notify employees of work assignments.
3. Enforce food service and bar sanitation regulations and health department standards. Monitor restaurant cleanliness and correct problems.
4. Investigate customer inquiries and act accordingly.
5. Complete various reports regarding department activity.
6. Assist in inventory counts for department supplies.
7. Assist and manage specific floor shifts.
8. Establish standards of dining room atmosphere enjoyable for dining experience.
9. Take reservations for parties and coordinate menu information with Kitchen area.
10. Confirm party details with customers to ensure customers wishes are met.
11. Oversee the banquet function to assist employees and guests in need.
12. Follow-up with customer to determine success of party.
13. Key training manager of all floor positions.
14. Conduct training and review session for staff.
15. Establish clear lines of communication with floor staff.
16. Review payroll information daily.
17. May lead, direct, and participate in all floor duties.
18. Assist with ordering for front of the house inventory.
19. Conduct pre-shift meeting to increase guest reviews and specials.
20. Create and maintain daily, weekly, and monthly cleaning list of dining room and equipment.
21. Assist with schedules, employee certification and training completion.
Responsible to manage employees engaged in beverage and food service activities. Hire, train, assist employees, enforce company policies, establish performance standards, evaluate employee status.
Responsible for assisting in the general cleanliness of the facility.
Perform other duties as assigned.
Requirements:

• Be 21 years of age in order to pour alcohol
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Two-year college degree and equivalent to direct restaurant (FOH +BOH) experience of 5-6 years.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Continuously work in standing position for long periods of time (up to 4 hours).
• On occasion, reach, bend, and stoop.
• Lift up to 50 pounds with assistance
• Available to work 45-50 hours per week.
• Food Allergen Certification, Basset Alcohol Certification and Manager Sanitation Certification

Job Type: Full-time

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