Selection, training, coaching of staff in alignment with company values
Establishing high standards of service excellence, monitoring guest/employee interaction on a daily basis
Direct and organize activities in the restaurant, banquets and kitchen
Communication and implementation of all processes as set forth by management
Ability to handle various levels of business volume in several locations at the same time
Understanding of the basic fundamentals of fiscal responsibility
Strong ability to build relationships with internal and external customers
Deliver exceptional customer service
Be able to work in a fast, paced environment
Must be highly focused and detail oriented
