Job Summary

Summary: Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.

Essential Duties and Responsibilities:

• Provides quality customer service by providing one-on-one attention to detail.

• Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control.

• Helps plan menus.

• Ensures timely, efficient meal service; supervises serving of meals.

• Responds to customer complaints in person at the time of the complaint and via email for electronic complaints.

• Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service.

• Determines work procedures, prepares work schedules and expedites work flow.

• Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping.

• Responsible for proper cash handling as established by the Food Accounting Manual (deposits - petty cash - change funds).

• Orders food and other necessary supplies from approved sources or purveyors.

• Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company standards and government regulations.

• Develops sanitation schedule and ensures food-service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.

• Issues written and oral instructions.

• Help select and orient employees; oversees staff training in areas of responsibility.

• Performs other duties as assigned.