Excellent interpersonal and customer service skills
Highly organized
Ability to delegate duties
Ability to thrive in a high-pressure environment
Manage inventory
Create and edit menus
Provide leadership for employee relations through effective communications, coaching, training and development
Scheduling and payroll
Staff hiring, training, motivating
Observe all food-safety requirements established by the Department of Health as to adhere to all company policies and procedures
Staff performance evaluation and disciplining
Resolve any problems that arise
Book Banquets
Daily Reconciliation of POS
Daily deposits
Forecasts, budgets
Manage social media platforms
Manage adverting & promotions
Maintain computer proficiency including ability to use Microsoft Office programs, as well as industry specific software including POS, Accounting, OpenTable
Oversee front of house guests’ services
TIPS certified
Report progress and issues to the restaurant’s owners
Excellent interpersonal and customer service skills
Highly organized
Ability to delegate duties
Assist with supervising and training staff
Assist with managing inventory
Assist with staff evaluation and disciplining
Scheduling of staff and section assignments
Opening and closing duties
Ability to thrive in a high-pressure environment
Assist in managing compliance with state and federal regulations as well as to adhere to all company policies and procedures
Resolve any problems that arise and communicate with supervisor
Daily Deposits
Daily reconciliation of POS
Maintain computer proficiency including ability to use Microsoft Office programs, as well as industry specific software including POS, Accounting, OpenTable
Maintain computer proficiency including ability to use Microsoft Office programs, as well as industry specific software including POS, Accounting, OpenTable
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy, seasonal changes and customer demands
Come up with new dishes which appeal to the clients, whenever required
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum, the available resources
Maintain order and discipline in the kitchen during working hours
Create tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Ensure that kitchen activities operate in a timely manner
Resolve customer concerns personally
Monitor and record inventories, and if necessary, order more supplies
Adhere to and implement sanitation and safety regulations
Manage the kitchen team in the executive chef’s absence.
