Quick overview
Job description
Establishes and implements sequence of service to ensure consistent high-quality service standards are maintained.
Indirectly responsible for maintaining back of house operations with all set culinary and operational standards and specifications and share responsibility of overall outlet budgets, profit and loss statements, cost analysis, labor analysis, planning and promotions with the Room Chef.
Responsibility of outlet budgets, profit and loss statements, cost analysis, planning and promotions with Room Chef.
Monitors appearance of all foods and communicates deviations from standard to Room Chef.
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Food & Beverage.
Oversees all follow-up work to ensure non-recurrence of cashiering errors; works closely with Accounting and Audit to ensure compliance with established procedures.
Provides the highest level of customer service, managing and resolving in person and phone customer service issues, in an efficient and courteous manner.
Responsible for scheduling (planning, assigning and directing work) to meet business demands to ensure optimal operations and customer satisfaction during all business hours.
Achieves desired results in all areas of responsibility through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high-quality service. Then, monitors results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result.
Supervisory accountability for all team members for day to day and long-term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation.
Ensures regulatory, internal controls and policy and procedure compliance.
Accountable for meeting or exceeding all State of Iowa and Company sanitation requirements (ServSafe).
Presents oneself as a credit to the Company and encourages others to do the same.
EDUCATION and/or EXPERIENCE:
Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.
Work requires three years of restaurant/food service, including 1 year supervisory experience
QUALIFICATIONS:
Good oral and written communication skills including tact when dealing with difficult customers, must be fluent and literate in English.
Excellent interpersonal skills and organizational ability.
Must be proficient in Excel, Word, Power Point, Access and Microsoft Outlook.
Ability to prioritize multiple projects and meet strict deadlines.
Ability to understand and analyze Budget & P&L Statements.
Ability to respond calmly and make rational decisions in stressful situations with co-workers, guests and vendors.
Ability to stand and walk, and mobility to move easily around entire property for entire shift. Must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 40 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
WORK ENVIRONMENT:
Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint.
Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality.
Must be flexible with schedule, including nights, weekends, and holidays as required. Will be subject to call 24 hours in case of emergency or facility need.
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