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Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. - Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant.
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Conducts pre-shift line-up meetings with all Front-of-the House staff prior to the beginning of each shift to ensure the restaurant is ready for service. - Conducts on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation.
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Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and supervises the cooks line (as the Pantry, Broil, Sides Cook or Expediter) in the absence of the Chef. - Performs weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.
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Sets, submits, and achieves operating budgets, under the guidance of the General Manager on a monthly basis; which includes sales, cost of sales, liquor, beer, wine, labor, operating supplies, etc.
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Facilitates BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. - Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.
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Provides on-going coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensure each Team Member has clarity around their current level of performance.
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Manages all Private Dine (both virtual and in-person) events in the restaurant, coordinating with Sales to contact the Guest, review all event requirements, ensure coordination with Kitchen, staffing, overseeing the event, providing coaching to the event team, and debriefing with the Host of the event.
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Conducts first interviews and recommends hires to General Manager and Chef. - Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.
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In the absence of the General Manager, operates as the manager-on-duty for the shift. - Correctly performs all duties necessary to close the restaurant. Communicates special information and maintains on-going communication with staff.
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Communicates special information and maintains on-going communication with the staff. Develops accurate and aggressive short- and long-term financial objectives relating to liquor, beer and wine sales.
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Performs effectively in both the FOH and BOH rotation as scheduled. Correctly orders liquor, beer, wine, bar supplies, glassware, small wares and other bar equipment to ensure effective bar operations.
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Conducts Prospect Visits by hosting in house tours for potential clients. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards.
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Monitors, manages, and ensures 100% adherence to all Front- and Back-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members.
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Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. Reviews sales and assist the Chef in achieving food, labor and other operating expense budgets.
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Generates maximum financial performance of beverage operations to include responsibility for generation of revenue and effective cost controls. Demonstrates a Guest first mindset, placing a high priority on the Guest experience.
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