Compensation: $17.00 + Tips!
POSITION PURPOSE: Responsible to assist the Restaurant Manager in the management and leadership of all aspects of the Restaurant.
ESSENTIAL FUNCTIONS :( include the following. Other duties may be assigned.)
- Maintain complete knowledge of: All liquor brands, beers, and non-alcoholic selections are available in the restaurant.
- The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Designated glassware and garnishes for drinks.
- All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
- Dining room layout, table, station numbers and “Pivot Points”, proper table set-ups, room capacity, hours of operation, price range, dress code, and manual system procedures.
- Daily house count, arrivals/departures, VIPs.
- Scheduled in-house group activities, locations, and times.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
- Adjust schedules throughout the week to meet business demands.
- Ensure that staff report to work as scheduled.
- Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
- Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Anticipate heavy business times and organize procedures to handle extended waiting lines.
- Handle all aspects of closing, including running system closing reports and ensuring that all servers' checks are closed before they sign out; ensuring all closing duties for staff are completed before staff sign out.
- Assist in the preparation and submission of daily/weekly payroll and tip distribution records.
- Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
SUPERVISORY RESPONSIBILITIES:
Directly supervises 5-20 employees in the restaurant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Responsibilities include interviewing, hiring, and training employees.
- Planning, assigning, and directing work.
- Appraising performance; rewarding and disciplining employees.
- Addressing complaints and resolving problems.
SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Manage a variety of tasks while remaining personable.
- Perform job functions with attention to detail, speed, and accuracy.
- Prioritize and organize.
- Be a clear thinker, remaining calm and resolving problems using good judgment.
- Follow directions thoroughly.
- Understand guests’ service needs.
- Work cohesively with co-workers as part of a team.
- Work with minimal supervision.
- Maintain confidentiality of guest information and pertinent hotel data.
- Ascertain departmental training needs and provide such training.
- Direct performance of staff and follow up with corrections when needed.
QUALIFICATION STANDARDS:
Education: Bachelor's degree (B. A.) from a four-year college or university; or equivalent combination of education and experience.
Experience: One to two years of related experience and/or training.
The Campbell House Lexington
Lexington, KY 40504
Telephone (859) 255-4281
Website www.thecampbellhouse.com