JOB SUMMARY
Courteously and efficiently direct all Service Staff on dine-in and take-out service according to restaurant
service standards and specifications. Take food and beverage orders when necessary; retrieve and serve
food and beverage orders to guest tables. Collect payments. Assist in the maintenance of the bar, dining
room and general restaurant areas and equipment.
Enforce the Company’s standards, policies and procedures with staff members in all departments. Schedule and staff based on business needs.
Motivate Service Staff and maintain a cohesive team.
Ascertain staff training needs and work with the General Manager to provide such training.
Ensure security and confidentiality of guest information.
Provide guests with excellent experiences and ensue satisfaction.
Support the General Manager in all areas of restaurant management as delegated.
ESSENTIAL FUNCTIONS:
Physical Location Managements
Check storage areas for proper supplies, organization and cleanliness. Instruct designated
personnel to rectify any cleanliness/organization deficiencies.
Check stocks of all beverages and place orders as needed. Ensure wines are received, properly
stored and kept secured.
Check all restaurant areas before each meal service to ensure that they meet Company
standards of cleanliness, supply of stock and organization.
Monitor and maintain cleanliness and working condition of departmental equipment, supplies
and work areas throughout the shift.
During Service
Ensure the inspection of table set-ups; check for cleanliness, neatness and agreement to
departmental standards; rectify deficiencies with respective personnel.
Review the reservation book/Open Table, pre-assign designated tables and follow up on all
special requests.
Ensure that a sufficient number of current, correct menus and wine lists are available and in
good condition for each meal period.
Monitor Host in greeting and escorting guests to their tables according to departmental
procedures. Ensure that tables are seated to best service the guests.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and
whatever time of day. Promote positive guest relations at all times.
Monitor and handle guest complaints by following Company procedures and ensuring guest
satisfaction.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at
all times.
Ensure that the status of all orders is checked and are delivered within designated timeliness.
Monitor and ensure that all tables are cleared and reset according to department procedures.
Assist restaurant staff with their job functions to ensure optimum service to guests.
Expedite on floor or in kitchen as business demands.
Anticipate and understand guests’ service needs.
Direct timing and performance of Service Staff in order to provide quality service to guests.
Fill in where needed to ensure guest service standards and efficient operations.
Keep open communication with kitchen.
Direction and Oversight
Ensure that staff are aware of any 86’d items or menu changes and review all information
pertinent to the day’s business.
Ensure that staff report to work as scheduled. Document any late or absent employees.
Ensure coordination of breaks for staff in compliance with Company policies.
Inspect grooming and attire of staff; rectify any deficiencies.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all
procedures are carried out to departmental standards; rectify any deficiencies with respective
personnel.
Provide feedback to staff on their performance, ensuring that all procedures are carried out to
departmental standards. Handle disciplinary problems and counsel employees according to
restaurant standards.
Foster and promote a cooperative working climate, maximizing productivity and employee
morale.
Ensure assignment of work and side duties to staff in accordance with departmental procedures.
Identify situations that compromise the department's standards and work with staff to resolve
them.
Inspect all aspects of the restaurant environment ensuring compliance with standards of
cleanliness and order. Direct staff to correct deficiencies.
Anticipate heavy business times and organize procedures to handle extended waits.
Ensure that restaurant reservations and cancellations are taken, recorded and confirmed in
accordance with Company standards.
Ensure all staff closing duties are completed before staff clock out.
Attend required meetings and trainings as scheduled or directed.
Adhere to all Health Department, sanitation and safety regulations as required by the
restaurant.
Administration
Update menu changes in the POS with approved formatting and correct spelling.
Input and access information into P.O.S. system.
Assist servers with expediting problem payments. Ensure all cashiering procedures are
processed in compliance with accounting standards.
Process Comps, Voids and Discounts within Company standards, maintain proper
documentation of all such transactions.
Run system-closing reports and ensure that all servers' checks are closed before they sign out.
Document pertinent information in the 7Shifts Manager Log.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with on-coming supervisor.
Complete all paperwork and filing at least on a weekly basis.
Required Knowledge Base
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those
prohibiting service to minors, intoxicated persons and drunk driving.
All liquor brands, wines, beers and non-alcoholic selections available in the establishment.
The particular characteristics and description of every wine by the glass and general descriptions
of all wines by the bottle.
Designated glassware and garnishes for drinks.
All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes,
presentation and prices.
Restaurant and Bar layout, table/seat/station numbers, proper table set-ups, room capacity,
hours of operation, price range and dress code.
P.O.S. and manual system procedures.
Reservation system (Open Table)
Scheduled in-house banquets, locations and times.
Correct maintenance and use of equipment.
All department policies/service procedures.
Employee Handbook.
Onboarding Procedures.
Steps of Discipline.
Termination Guidelines.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential function from the
list above satisfactorily. The requirements listed below are representative of the knowledge, skills, and
abilities required. Reasonable accommodation may be made to enable individuals with disabilities to
perform the essential functions.
