Description:
Under the direct supervision of the Kitchen Manager this position assists with supervising the day-to-day operations in the Restaurant.
Requirements:
Essential Job Functions:
Must be able to work Day/Swing Shift and Holidays
Must be 21
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Training Staff
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Interviewing & Hiring of new employees
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Provide general direction and basic work assignments to front line employees
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Knowledge of full Menu/Specials/Restaurant Promotions at all times
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Ensuring guest satisfaction/resolving any disputes or complaints
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Communicate to Management any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility or safety issues
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Assists Front of House staff with seating guests, clearing tables, ringing out guests, setting tables, and getting drink orders
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Ensures quality of ingredients, preparation, presentation, and correct temperature of the food served
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Ensures all staff maintains a clean and orderly server station
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Resolves employee disputes
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Assists, as needed, to maintain standard of appearance, sanitation, and service in all Front of House areas
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Maintains excellent guest service
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Assists Kitchen Manager with product orders
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Responsible for taking, placing, and delivering food and beverage orders placed by guests as needed
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Finds or provides coverage in the Front of House in the event of employee call outs
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Manages FOH restaurant scheduling; must be familiar with Microsoft Office (Word, Excel, Outlook, etc.)
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Reviews guest comment cards and delivers the results to Management
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Rotates server stations and assign early outs in a fair and consistent manner
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Performs additional duties as requested by management
