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