Essential Duties and Responsibilities

The following and other duties may be assigned as necessary:

Provide friendly, fast, and helpful 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. Achieve desired results through established methods, procedures, and guidelines to maintain desired targets. Monitor results through inspection, evaluation, and analysis. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Develops and produces menu items as listed in each restaurant. Follow all prep lists and ensure kitchens are stocked and ready for service. May be responsible for assisting in the department's budget process by providing recommendations; supporting compliance to departmental budget initiatives; reporting budget concerns to manager. Enthusiastically supports, actively promotes, and demonstrates superior guest service in accordance with department and company standards and programs.  Ensures guest service standards are followed by all team members and addresses issues as they arise.  Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and guest service standards. Responsible for ensuring compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Other duties and responsibilities may be assigned as needed.

Requirements / Qualifications / Skills

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.

Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. A minimum of three years' previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to draft reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, guests, and the general public. 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.