Job Purpose: Assist in managing one or more full-service food and beverage outlet(s) on a daily basis, maintain established cost and quality standards so as to ensure superior service and maximize profits. Serve as Restaurant Manager in his/her absence

Job Responsibilities:

• Supervise day-to-day shift activities of one or more food and beverage outlet(s). Schedule employees to ensure propershift coverage. Assist in communicating and enforcing policies and procedures.
• Assist and participate in preparing annual budget.
• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
• Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
• Assist with implementation and maintain sales/marketing programs.
• Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
• Maintain a security function whichprotects both the assets of the restaurant and the personal safety of employees and customers.
• Implement and maintain effective two-way communication systems which reach all employees.
• Develop new programs which result in an increased level of customer satisfaction and operational excellence.
• Ensure that all restaurant equipment (coffee, soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• Other duties as assigned.

Job Skills:

• Read and interpret business records and statistical reports and make business decisions based on production reports and similar facts, as well as experience and opinion.
• Use mathematical skills to interpret financial information and prepare budgets.
• Analyze and interpret policies established by administrators.
• Change activity frequently and cope with interruptions.

Physical Requirements:

• Ability to speak and hear.
• Close and distance vision.
• Frequent sitting with some walking and standing.
• Frequently lifts/carries up to 10 lbs.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Additional Physical & Visual Requirements

• Stand for long periods of time.
• Walk extended distances.
• Lift/carry 6-25 lbs.
• Able to work overtime and irregular hours

Working Conditions:

• Wetor humid conditions

Qualifications

Education: Bachelor's degree in management, Business, or related field.

Experience

2 years dining room supervisor experience, 1 year cashier experience, 2 years waiter experience, 1-year direct sales or retail trade exp.; OR, equivalent combination of education and experience.

Licenses/Certifications - Must have TIPS certification and meet state law age requirements for tending bar.