Administrative Skills, Cook Dishes, Financial Services, Food and Beverage Industry, Operations Management, Service Delivery, Staff Training, Standard Operating Procedures (SOP), Training Program Development
- Responsible for meeting established service & financial goals.
- Supervises all F&B employees in accordance with policy and procedures.
- Establishes payroll controls and scheduling of employees in conjunction with business volume and established guidelines.
- Develops and implements training programs for new employees and existing employees.
- Design and/or modify as necessary Standard Operating Procedures for the department.
- Build and maintain a positive working environment while being sensitive to the needs of the employees and the guests
- Interact with employees and guests in professional and consistent manner to solicit feedback on operations and execution of service delivery.
- Ensure that all outlets are maintained and clean during all periods of operation.
- Collaborate with the Executive Chef and Director of Food &Beverage to execute on Banquets, Menus, ordering, and other administrative responsibilities required to operate the department.
BRING US YOUR BEST.:
Associates degree and 3 years applicable experience or equivalent experience in a may substitute for education.
- ServeSafe Certified
- LACT license
- ABO Certification
- Must be at least 21 years of age.
- Must be able to obtain and maintain valid licenses.
- Demonstrated supervisory experience in a high-volume restaurant.