Job Description

Job Summary:

This position will oversee daily restaurant and banquet operations and will work well with our Director of Food and Beverage to identify areas for continued service enhancement.

Essential Job Functions

Train and assist outlet managers in the various outlets in order to attract, retain and motivate the employees Hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate Implement company programs and manage the operations of the restaurant(s), room service, lounge and banquets to ensure compliance with SOPs, safety regulations and all other federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to guests 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 Create, recommend and manage the implementation of promotions, displays, buffet presentations and other ideas within corporate guidelines to capture more in house guests and a larger share of the local market Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance

future sales prospects.

Monitor and control the maintenance/sanitation of the various outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment. Execute and promote accident prevention to minimize occurrences of accidents. May assume the responsibilities of the Director of Food & Beverage in his/her absence. Perform special projects & other responsibilities as assigned. Participate in task forces and committees as required.

Minimum Qualifications

Four-year college degree or equivalent education/experience Four to five years of employment in a related position Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage management Ability to analyze activities or information and arrive at logical conclusions Requires supervisory/management communication skills Excellent communication skills verbal/written Excellent vision for administrative responsibilities (i.e. forecast, purchase orders, budget review and invoice approval) Must be Fully Bilingual (English/Spanish)