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.