Food & Beverage Outlet Manager

Tiempo Completo

Overview:

This team member will provide proper training and supervision of all personnel including supervisors. Toinsureprompt, courteous service in a manner thatcomplies withOmni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys andutilizingfinancial controls.

Responsibilities:

• To consistently ensurethe maximumguest satisfaction while dining in the restaurant.
• Pre-meal meetingconducted with service staffon a daily basis.
• Supervision of floor during operation.
• Ensure that service personnel follow service protocolincluding steps of service.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• Maintain a consistently smooth-running operation.
• Make the Front of the House staff weekly schedule.
• Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
• Ensure the side-stationsare fully stocked with equipment.
• All side-work completeand checked out by the manager.
• Makingsure the beverage machines are functioning properly.
• Ensure station rotation in seating.
• Assistin seating or service ofguestsas necessary.
• Coordinate all functions in diningroom during service.
• Monitor productivity of service staff.
• Monitor and critique the quality and consistency of the food product.
• Making sure special boards and/or descriptions postedaccurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regardingfood and service.
• To be familiar with clients so thatthere is constant recognition of all repeat guests.
• Review reservations on a daily basisand check against the VIP list from the front desk.
• All special attention details handledproperly.
• Maintain the physical atmosphere and cleanliness of the restaurant.
• Ensure the staff’s uniforms and appearances meet specifications.
• Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
• All menus inspected daily by hostess.
• Make sure all equipment ingood condition and clean.
• Make sure work areas are being maintainedneat,orderlyand clean.
• All lights and music adjustedappropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting. Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assistthe cashier when needed.
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws.
• Perform any and allother duties assigned and/or required by management.

Qualifications:

• Bachelor’s Degree or Equivalent preferred