Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities, such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Estimate ingredients and supplies required to prepare a recipe.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control inventories of food, equipment, smallware, and liquor, and report shortages.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Continually strive to develop staff in all areas of managerial and professional development.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Perform some service tasks, such as clearing tables, and serving food and drinks when necessary.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
Attend all scheduled employee meetings and offers suggestions for improvement.
