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The Assistant Catering Manager is solely responsible for the effective management and operation of the catering team including effective interaction with signed clients, event planning support, scheduling, room set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the Director of Premium Services.
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Maintain positive employee relations to include coaching, counseling, employment status changes (transfer, promotion), on-going training, and development according to Columbus Hospitality's Policy and Procedure.
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StandardFamily Job Title: Sales and Events Coordinator Department: Sales and Events Location: Sales Office Reporting to: Director of Sales and Events, Assistant Director of Sales and Events, Sales/Events Managers Responsible for: N/A Job Purpose: The Sales & Event Coordinator will provide administrative support to the Sales department in an effort to maximize revenues across multiple market segments, including; Corporate, Groups, Consortia and Events.
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Partners with Guest Relations department and / or Director of Operations depending on severity. Partners with Employee Relations department and / or Director of Operations depending on severity.
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Assistant General ManagerRole PurposeAssist in leading restaurant managers and team members in the execution of an excellent guest experience resulting in increasing guest counts, sales and MOP growth.
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Guest Relations issues. Key Responsibilities & AccountabilitiesManages all day-to-day restaurant operations with a focus on delivering a great guest experience; supervises and support 3–6 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers.
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Assists with the determination of current and future staffing needs in the restaurant to ensure an adequate number of talented team members are available to deliver a great guest experience. Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
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Key DecisionsMakes:Team member hiringTeam member terminationsTeam Member wage increases, with input of Human ResourcesEmployee relations issues. Knowledge of P.O.S. system and the back office systems to fulfill management functions.
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CompetenciesASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within your restaurant in order to select individuals that exhibit pride, passion and personality and to build top performing teamsProactively identifies strong candidates and “sells” Friday’s in order to get the best talent on board.
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Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions. Minimum of 2 years of experience in Restaurant Management with extensive knowledge of Friday's recipes, policies, standards, theories and successful results with past responsibilities.
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Ensures decisions and actions are in alignment with the Credo and Guiding Principles and all TGI Friday’s standards are met. Completes all financial and personnel / payroll related administrative duties in and an accurate and timely way, in accordance with company policies and procedures.
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Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Provides ongoing and honest feedback, coaching and development to managers and team members.
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