ESSENTIAL JOB FUNCTIONS: 

Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests. Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools. In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives. Making sure that the restaurant and/or bar follow the Health Department Regulations and Standards and maintain the “A” grade. Knowledge of Health Department Rules and Regulations. Maximizes employee morale by example in demonstrating leadership to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service. Follows and enhances departmental and restaurant specific policies, procedures and sequence of service. Additional duties as requested.

EDUCATION/EXPERIENCE:

High school diploma or equivalent required. College degree preferred but nor required. Minimum five years high-volume Food and Beverage experience. Minimum three years supervisory experience.

QUALIFICATIONS: 

Work requires effective communication in English, both verbal and written form in a professional manner. Previous work in a high caliber chef driven property. Work in a high-volume establishment with the highest of standards and food and beverage knowledge. Work requires ability to compile, compute, and analyze pertinent data needed for reports. Work requires flexibility to work various shifts. Work requires knowledge of computer programs including Word, Excel, Windows, LMS. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must be able to obtain a required Virginia Lottery Non-Gaming License.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

Fast paced environment, multiple tasks to be handled under time constraint.   Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner