Job Description

Responsible for the customer relations, restaurant maintenance and repair, inventory management, team management, financial and operation reports while ensuring the promotion and growth of business.

Detailed Work Activities:

• Manage front house/back house restaurant operations.


• Direct efficient guest flow through participative shift management, scheduling a full working staff including servers, bus persons, hosts/hostesses and bartenders.


• Oversee employee relations encompassing staff recruitment, training and performance evaluation.


• Prepare and distribute payroll.


• Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.


• Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.


• Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.


• Attract, retain, and promote new business through proactive community service efforts.

Requirements:

• Degree in Hospitality Management and three (3) to five (5) years of restaurant management position experience preferred.


• ServSafe Certified.


• Aloha, Micros software.


• Microsoft Office 2007.


• Bilingual English and Spanish.