ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

 

Provide friendly, fast, and helpful customer service to all guests and team members. Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives. Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.  Ensures customer service standards are followed by all team members and addresses issues as they arise.  Assists in maintenance of cost control methods and procedures by monitoring pars and inventory. Assists in the maintenance and development of procedures for food service and inspects menu items for maximum customer satisfaction. Follows established quality assurance procedures to ensure acceptable health department and customer service standards. Responds to guest needs and reports problems to Manager. Assists Manager with administrative duties, as assigned. Assists in conducting pre-shift meetings to relay pertinent information on assigned shift. Assists in cleaning and reset of F&B Outlet as necessary during assigned shift. Monitors appearance of food/beverage served and communicates deviations in accordance with established standard. Assists in cross training of team members while encouraging, reinforcing and supporting peers and team. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters.

QUALIFICATION REQUIREMENTS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

 

Two years previous customer service experience; or combination of education and experience. Five years’ experience in Food & Beverage preferred, but not required. Previous experience in Food & Beverage desired, but not required. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Must be proficient in Microsoft Outlook programs. Must have knowledge of kitchen/restaurant sanitation, operation and maintenance of equipment. Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to earn and maintain TiPS certification. Ability to earn and maintain ServSafe certification.