Job Description
Job Description
Description : Job Summary
Job Summary
Oversees the daily activities of the front-of-house operations and employees in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation.
Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Job Activities
- Maintain professional appearance standards as directed in the Company Employee Handbook.
- Anticipate and accommodate needs of the guests.
- Oversees the general cleanliness of the front-of-house, and the entire venue.
- Conducts decision-making process for interviewing, hiring and training new applicants.
- Oversee the scheduling, growth opportunities and employee development of all front-of-house employees.
- Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations.
- Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably.
- Supervise the execution of regular service, catering, take-out, delivery and all in / off-venue events.
- Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
- Regulates all executive-level POS functions.
- Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.
- Oversees Department of Health and company sanitation standards.
- Oversees that the venue is compliant with all federal, state and local laws and regulations; and company policies.
- Coaches and develops front-of-house employees by setting clear guidelines and expectations.
- Oversees that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
- Oversees all employees are compliant with all front-of-house standards and procedures.
- Possesses in-depth knowledge of all food and beverage menus.
- Oversees that all guest and employee concerns are resolved.
- Practical knowledge of the job duties of all supervised employees.
- Communicates clearly and concisely with heart-of-house employees during service.
- Oversees the completion of all opening and closing procedures as prescribed by company.
- Oversees the replacement or repair of all breakage, damage of equipment or furniture.
- Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
- Learn by listening, observing other team members and sharing knowledge while leading by example.
- Portrays a positive and professional attitude.
- Demonstrates knowledge of venue, Company, its partners and supporting hotel environments.
- Works as part of a team and provides help and support to all fellow team members.
Requirements :
Education, Experience and Skill Requirements
- Company General Manager Training Program, PCI / DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
- Minimum 8 years previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential.
- Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
- Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
- Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Proficient with computers (Microsoft Products), POS and technology.
- Must be able to stand, lift and bend for extended periods of time.
- Must be able to bend and lift to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
30+ days ago