30+ days ago


Rapid City, SD


Position Purpose

To help maintain an efficient, profitable and professional dining room by insuring quality service in a clean, attractive, and well maintained dining room. To uphold our company standards and to assist the Dining Room Manager in the day to day activities of the Restaurant Operation.

Essential Functions

Average % of time

  • 60%Working in the dining room or bar area, managing from the front door as a Host/Hostess or other FOH position by:
    • Greeting and seating our guests to insure proper service.
    • Supporting and Supervising FOH staff
    • Assisting with floor charts, schedules, daily assignments and floor management
    • Booking Reservations
    • Tending bar or expediting
  • 10%Helping to train Dining Room Servers, Bussers, Expos, Hosts and Bartenders
  • 15%Actively controlling Restaurant Labor to budget per shift.
  • 10%Maintaining a clean well organized front of the house operation.
  • 5%Attending meetings and working on professional Management Development.
Other: Regular attendance is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees will be required to work varying schedules to reflect the business needs of the food and beverage operation.
Upon employment, all employees are required to fully comply with the restaurant rules and regulations for the safe and effective operation of the food and beverage facilities.

Staffing and Personnel Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following:
  • Create and maintain a positive work environment through team building and serve as a role model for staff in terms of:
    • Professionalism
    • Attitude
    • Respect
    • Communication

    • Appearance
    • Conduct
    • Cooperation

  • Uphold and abide by the policies in the WR or restaurant employee policy handbook and management policy addendum for the department and position. Follow these policies, rules and regulations for the safe and effective overall operation.
  • Maintain hands on approach to working with your staff to include coaching and counselling. Offer praise for those times when someone is doing the right thing and immediately correct an employee when improvement is necessary. Document through Hot Schedules

Personnel and Supervisory Functions

  • As an hourly supervisor, maintain a 40-45 hour work week as designated by the General Manager. Close the restaurant at least three times per week.
  • Serve as a role model for staff in terms of:
    • Professionalism
    • Attitude
    • Respect
    • Communication

    • Appearance
    • Conduct
    • Cooperation

  • Participate as a team player with the kitchen.
  • Discuss staff problems with the Dining Room Manager.
  • Learn to do on –the -spot coaching and counselling with employees. Work with Dining Room Manager to learn. Take the Coaching and Counseling class.
  • Assist with monthly inventories when requested.
  • Actively work every shift to control labor costs by sending staff home and adjusting scheduled in-times to help maintain a dining room labor cost of ___%
  • Assist with Aloha programming and trouble - shooting. Actively participate in training all staff on all aspects of the Aloha. Help assure all staffs' Aloha skill competency.
  • Ensure bar and dining room supplies and product are stored, labeled, dated, and rotated properly.
  • Assist with or do the ordering for Liquor, Beer and Wine when requested.
  • Maintain all equipment in good clean working condition through checklists.
  • Maintain the dining room in good repair and working condition through checklists.
  • Maintain the restaurant cleanliness standards by following our host area cleaning lists.Properly clean all floors, carpet areas, walls, baseboards, booths, tables, blinds, lighting fixtures and artifacts...etc.
  • Ensure that our restrooms are properly maintained and checked during each shift.
  • Maintain our proper tabletop appearance and presentation standards.
  • Ensure the proper opening and closing of the restaurant through checklists.
  • Ensure staff is conducting themselves in a professional manner whenever on property.
  • Know and maintain proper Health Department standards and codes.
  • Channel guest comments or unsatisfactory reports to the F & B Manager or General Manager.
  • When requested, attend, prepare for and participate in weekly management meetings.
  • Learn to conduct pre-shift meetings. Do them daily.
  • Communicate shift/daily operations information to General Manager and management team in a daily management log.
  • Actively participate in goal setting with the General Manager. Complete assigned projects in a timely manner.

Training, Staffing and HR Functions

  • Learn proper interviewing techniques. Take our Hire Right class and learn to help do screening interviews for perspective dining room personnel when appropriate. Follow our staffing profiles.
  • Assist in keeping all of the company dining room training books and support materials current and up to date.
  • Assist in assuring all dining room staff use the manuals for training and help test all trainees, utilize training check-lists and certify all trainees.
  • Assist with all dining room training programs. Assure all employee utilize Minervasway as a base for their training.
  • Supervise, conduct and coordinate all dining room training programs supported by a strong train the trainer program.
  • Ensure new employee paperwork is completed and turned in on time.
  • Learn to use and complete all of the Worker's Comp and First Report of Injury forms are completed with in 24 hours in the event an employee is hurt. Notify the General Manager.
  • Complete the Sexual Harassment training class. Work to ensure an un-hostile and harassment free work environment.
  • Recommended raises must be presented to the Dining Room Manager.

As a leader of the restaurant, your presence in the dining room, bar and banquet areas is essential to our overall success. Your presence is expected during all meal periods and high volume events. Let's face it; you are our lead Host/Hostess, Busser, Expo, Server and Bartender. Lead by example!


The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Excellent inter-personal and sales related experience.
  • Exceptional organizational and supervisory skills.
  • Knowledge of food and beverage menus, food preparation and presentation.
  • Ability to act independently with minimal or no supervision.
  • Ability to communicate customer needs and resolve complaints independently.
  • Must possess basic computational ability.
  • Must possess computer skills, including, but not limited to, Microsoft Word and Excel.
  • Ability to establish and master goals.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands

  • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
  • Must be able to walk and stand up to 10 hours per day. Walking and standing are required most of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and bar on a timely basis.
  • Must be able to lift up to 50 lbs. on a regular and continuing basis.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, restaurant point of sale, dish carts, equipment carts and other office equipment as needed.


High school or equivalent education required. Bachelor's Degree preferred.


Past serving, hosting, bartending or kitchen experience preferred.v

Licenses or Certificates

State requirements


Business like attire is required and maintaining a neat, clean and well-groomed appearance per policy.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.