![]() For our complete EEO policy click here.īe Yourself. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. That includes different personalities, lifestyles, work styles, education, and experience. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. Knowledge of or ability to learn the restaurant point-of-sale system.Įxcellent communication and presentation skills.įlexible schedule, able to work evenings, weekends, and holidays when needed.ĭifferences make a difference. Highly motivated and flexible, with the ability to take initiative.įood Handler and Alcohol Awareness Certifications (if applicable).Īble to prioritize multiple tasks in a dynamic environment.Īble to learn, retain, and present product, menu, and allergy information to guests. ![]() Passion for crafting and personalizing guest experiences. Monitor the cleanliness of the restaurant internally and externally.Ĭoordinate kitchen cleanliness with Chef.Ĭoordinate service area maintenance when necessary.Īssist with interviewing, hiring, and training employees planning, assigning and directing work appraising performance rewarding and coaching employees addressing complaints and resolving problems.ġ year of experience in a supervisory role at a full-service restaurant is preferred. All personnel should receive regular, timely, and honest evaluations of their performance and potential. Help to fill any open positions with qualified candidates. Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.Ĭommunicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open. Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests. Lead service education through daily line-ups new staff training programs ongoing development programs and seminars daily evaluation of restaurant service performance employee discussion and evaluations coordination of timely food production. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Proper guest service requires an employee staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. Lead a well-rounded and knowledgeable front-of-house team. Work in collaboration with restaurant management in crafting an exciting, innovative, and memorable dining experience for all guests.
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