FUNCTION:
Responsible for providing supervisory assistance to the Restaurant Manager in the food service activities at assigned locations.
RESPONSIBILITIES:
-
Supervise the day-to-day activities on scheduled shift in the Oyster Bar, or other assigned restaurants.
-
Schedules assigned team members for efficiency, while maintaining high service standards.
-
Communicate procedural and scheduling changes to all affected personnel.
-
Recommend changes in assigned areas, including hiring, promotion, demotion, and release of personnel.
-
Act immediately on all guest comments ensuring positive corrections or recommendations for corrective action are made to prevent reoccurrence of any causes of complaint.
-
Assist Restaurant Manager in maintaining budgeted costs for labor in assigned areas.
-
Provide input for compilation of budgetary information to the Restaurant Manager.
-
Ensure that all equipment and facilities meet company standards of acceptance about working conditions, sanitation and appearance
-
Address guest complaints and concerns in a timely and professional manner.
-
Establish and maintain effective channels of communication with all levels of the Nugget team and guests.
-
Using the Nugget’s system of recognition, recognize team members who are going “above and beyond” as appropriate.
-
Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
-
Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.
-
Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.
-
Maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
-
Regular predictable attendance is required.
-
Other duties and responsibilities as assigned.
REPORTING RELATIONSHIPS: Oyster Bar Restaurant Operations Manager
MINIMUM REQUIREMENTS:
Minimum 21 years of age.
EDUCATION LEVEL:
High School diploma or equivalent is required.
LANGUAGE:
Effectively communicate with others both verbally and in written form using the English language.
EXPERIENCE:
Minimum 5 years high volume, fine dining restaurant experience, with 2 years in a supervisory role.
LICENSE/CERTIFICATION:
Alcohol Awareness Certification within the first 30 days required.
PHSYICAL DEMANDS AND WORK ENVIRONMENT:
Ability to walk, stand, or sit for extended periods of time.
Ability to lift, and move product up to 50 lbs.
Fine finger manipulation.
Work environment may include smoke and variable temperature, lighting, and noise levels.
Work may be performed indoors and outdoors during special events.
