Primary
Ø Promote, work, and act in a manner consistent with the mission of El Encanto Restaurants and Core Values.
Ø Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
Ø Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
Ø Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Ø Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Ø Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
Ø Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Ø Count money and make bank deposits.
Ø Investigate and resolve complaints regarding food quality, service, or accommodations.
Ø Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Ø Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Ø Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
Ø Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Ø Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Ø Maintain food and equipment inventories, and keep inventory records.
Ø Schedule staff hours and assign duties.
Ø Establish standards for personnel performance and customer service.
Ø Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Ø Keep records required by government agencies regarding sanitation or food subsidies.
Ø Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Ø Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
Ø Be knowledgeable of restaurant policies regarding personnel. Follow all, thus leading by example.
Ø Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Ø Continually strive to develop staff in all areas of managerial and professional development.
Ø Order and purchase equipment and supplies.
Ø Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Ø Assess staffing needs and recruit staff.
Ø Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Ø Review menus and analyze recipes to determine labor and overhead costs, and recommend prices to menu items.
Ø Attend all scheduled employee meetings and offer suggestions for improvement.
Ø Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
Ø Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Ø Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ø Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Ø Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
Ø Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
Ø Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
