Recruiting, interviewing, selecting, hiring, promoting, and terminating employees
Performing day-to-day administrative tasks such as maintaining information files and processing paperworkĪssist the Vice President of Operations with special projects as needed Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person NOTE: These include, but are not limited to the following (additional responsibilities may be assigned as necessary): Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety Maintain personal health and sanitation standards (wash hands after using restroom, etc.) Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clientsĮxplain how various menu items are prepared, describing ingredients and cooking methods Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary Order and purchase equipment and supplies Monitor employee and guest activities in order to ensure liquor regulations are obeyed Maintain food and equipment inventories, and keep inventory records Greet guests, escort them to their seats, and present them with menus and wine lists Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformityĪrrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest controlĪssess staffing needs, and recruit staff using methods such as attending job fairsĮstablish minimum standards for employee performance and guest service Keep records required by government agencies regarding sanitation, and food subsidies when appropriate Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facilityĮstimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility These include but are not limited to the following.Ĭommunicates regularly with the Food & Beverage Director the activities of the restaurant and its employees to include written reports of the activities may change the requirements of this job description at any time. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. Monitoring and reviewing information from supplies, events, or the environment to detect or assess problems. Overall coordination of the restaurant operations to plan and maintain production, budget and growth goals for the restaurant. Ensures food quality, cleanliness and guest satisfaction. Manages the employees and activities of the restaurant.
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