Job Description

Primary Responsibilities /Accountabilities/ Essential Functions:

1. Responsible for overall management of restaurant operations (restaurant and events).

2. Ensure service staff provide exceptional customer service in all touch points with customers.

3. Monitor customer satisfaction through engagement with customers and interactions with staff; monitors and tests service skills of staff, retrains and reinforces all standards on food quality and service details.

4. Working quickly and independently to resolve operational issues when necessary, ensuring proper follow through and excellence in creating a memorable experience for students, faculty, staff, and guests.

5. Ensure all food/beverage operations are adequately stocked and maintained to meet business volume

6. Ensure all service areas are effectively cleaned and maintained to meet any regulatory inspection.

7. Report all potential issues and obstacles of service operations and provide recommendations to Restaurant Manager

8. Conduct weekly walk through of all food service areas to ensure sanitation, cleanliness and equipment is operational and functioning as designed, as well that all health, safety, and food handling/preparation guidelines are being followed.

9. Reinforce importance and adherence of employee conduct and dress guidelines with supervisor/staff.

10. Review labor costs on weekly basis against revenue; review trends and review weekly/monthly findings with Restaurant Manager; provide recommendations.

11. Review service coverage in all areas on weekly basis to ensure no labor cost overruns and adequate coverage to meet service standards; take corrective action as needed.

12. Other duties as assigned.

Equipment Used and Responsibility

  • Prefer responsibility in daily close out/opening POS system and cash reconciliation.
  • Ability to work with computer and Microsoft applications (Outlook, Word.etc) in order to handle required administrative tasks, budgeting, reporting, etc.

Supervisory Responsibilities

Provide leadership and supervision in absence of Restaurant Manager. Provide direct supervision to service staff when Restaurant Manager not on premises. Carry out supervisory responsibilities in accordance with the organization's policies and applicable.

Experience/  Education

  • Minimum 3-5 years’ experience in restaurant/hotel food operations in supervisory position.
  • Bachelor’s or Associate Degree preferred
  • ServSafe Management Certified
  • Must be able to pass background investigation

Physical Requirements:

  • Sitting:      1-2 hours a day
  • Standing:  5-7 hours a day
  • Walking:   5-7 hours a day
  • Lifting:      Occasionally
  • Carrying:   Occasionally
  • Pushing:    Occasionally
  • Bending:   Occasionally
  • Squatting: Occasionally
  • Kneeling:     Occasionally
  • Climbing:    Occasionally
  • Reaching:    Occasionally
  • Grasping:     Frequently
  • Fine Eye to Hand Coordination:  Continuously
  • Driving:       Rarely
  • Work Environment:  Office building on site.  Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.

       

Application Instructions

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