JOB OVERVIEW Plan and manage the Rodeo Bar Grill as appropriate in order to achieve customer satisfaction, quality service, compliance with corporatefranchise policies and procedures and federal, state and local regulations while meetingexceeding financial goals.
REPORTS TORestaurant General Manager
ESSENTIAL JOB FUNCTIONS
1.Collaborate with leadership to promote and uphold standards of service.
2.Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.
3.Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn every day and aspire to do better each day.
4.Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.
5.Coach, mentor and train the team in accordance with our Standards, Steps of Service and Food Beverage specifications.
6.Provide ongoing food, beverage and service seminars to keep information top of mind.
7.Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate.
8.Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlets as required to ensure compliance with SOPs and LSOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
9.Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
10.Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
11.Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
12.Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.
13.Monitor and control the maintenancesanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.
14.Comply with attendance rules and be available to work on a regular basis.
15.Perform any other job related duties as assigned.
3-5 years of management experience in a stand-alone restaurant or luxury hotel environment.
REQUIRED SKILLS AND ABILITIES
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to pitch-in and help co- workers with their job duties and be a team player. Requires thorough knowledge of the restauranthotel practices and procedures in order to perform non-repetitive analytical work. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.
Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to operate with stress, time constraints, physical activity and continuous walking. Fingerhand dexterity in order to operate food machinery. Ability to grasp, lift andor carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.