Richard Sandoval Hospitality Seeks a Beverage Manager & Sous Chef (Washington, DC)

Richard Sandoval Hospitality Seeks a Beverage Manager & Sous Chef (Washington, DC)

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Richard Sandoval Hospitality is seeking a hospitality focused beverage manager and sous chef to join the team at its El Centro Georgetown location. El Centro prides itself on offering authentic Mexican cuisine and a vast beverage program. We are a fun, fast paced restaurant committed to providing our employees with a quality work experience. We are looking for team members who love to take care of people and offer the best quality in food, beverage and hospitality.POSITION DESCRIPTIONS:Position Title:ÂÂÂÂÂÂBeverage ManagerReports to: ÂÂÂÂÂÂÂÂÂÂÂGeneral ManagerPosition Summary:Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below.Core Tasks and Responsibilities:Interview, hire, evaluate, reward, and discipline FOH personnel and assist Chef with BOH employees, if needed.Orientate, motivate, train, and educate all FOH personnel in restaurant policies,  procedures, and rules.Schedule appropriately for the restaurant in the absence of the restaurant General Manager.Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.Oversee all FOH supplies and hard goods orders ensuring that the restaurant is stocked appropriately for the time of year and advise appropriate person on any ordering needs.Educate FOH personnel in product knowledge and cultivate long-term service knowledge.Build rapport with restaurant guests and ensure an organic, enjoyable and memorable experience.Ensure that all restaurant signage is accurate and in keeping with the theme of Restaurant.Responsible for keeping all signage up to date.Conduct end of week inventories accurately and timely for beverage program.Responsible for accurately reporting payroll on a daily basis.Responsible for the end of night closeout and cash drop.Maintain the Aloha database with accurate items and prices.Maintain employee files.Perform all daily tasks as indicated on opening and closing checklists.Ultimately responsible for cleanliness and repair of Restaurant and office.Attend and perform weekly manager meetings.Work closely and with all management staff.Foster a culture in which customer satisfaction is the primary concern.Establish open lines of communication between FOH and BOH at all times.Establish role as a spokesperson for the restaurant within the community and with restaurant’s guests.Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction.Maintain knowledge of local competition and general industry trends.Ensure adherence to all budget line items.People Skills:Maintain positive relationships with guests, vendors and staff, both FOH and BOH.Praise in public, criticize behind closed doors, give constructive feedback when appropriate.Constantly develop staff in food knowledge, beverage knowledge and service.Develop and maintain strong work relationships with all staff.Beverage Program:Closely work with the restaurant General Manager on proper purchasing levels, delivery and storage of beverage program for the entire restaurant.Oversee the weekly liquor, wine, beer & N/A Beverage inventory fluctuations to stay within +/-$500 Standards.Oversee physical menus and ensure accuracy.Oversee cleanliness of Bar, Liquor/Wine/Beer/N.A. beverage storage areasGroup Functions:Work with General Manager and sales team to adhere to all SOP’s for event functions.Communicate all special events, parties, and occupancy levels during the FOH meetings.Work with Group Sales Director to facilitate all groups.Utilize SOP for groups in restaurant dining room.Continue to work directly with group sales team to grow this segment of our business.FinancialsÂFunctions:Maintain acceptable RSH standards following budget on:Labor CostControllable ExpensesGeneral and Administrative ExpensesÂBeverage Cost (if applicable)Accomplish all tasks and assignments as directed by the General Manager in a timely manner, meeting deadlines as necessary.StaffingÂFunctions:Improve and maintain management presence on the floor during service.Maintain a positive and healthy working environment for all staff FOHÂMaintain FOH staff turnover to a minimum.Reduce or eliminate written guest complaints.Maintain a 90% or higher over-all score on both the Bar and Dining Room Spotter’s Reports.Maintain and practice the “Open-Door” policy – open communication with staff.Enforce all house rules and policies – setting an example to all staff.Maintain acceptable RSR standards on:Upkeep and cleanliness of the restaurantLine up procedures, departmental meetingsInventory (Non-Food and Cutlery, Glassware, Flatware)Reduce glassware and flatware breakagesMaintain management skills:Delegate tasks and responsibilitiesBe able to multi-taskResponding to guest complaints expeditiouslyAttention to detailEffective communication with staff and guestsHiring; training and termination processesEmployee relations – disciplining; socializingMaintain a high level of competence and confidence from all managersYou can expect to have 2 days off and in return we expect a minimum 50-55 hour work week.QUALIFICATIONS:ÂMust have at least a high school diploma or GED. ÂPrevious F&B experience is required with at least 2 years of Assistant Manager experience or above. ÂMust be able to work well under pressure and be self-motivated. ÂMust have good organizational, time management and sales skills. ÂGood communication skills—both written and verbal. ÂPosition requires sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling. ÂThis position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.Sous Chef Position DescriptionPosition Title:  Sous Chef Reports to:  Chef de Cuisine Position Summary:Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Chef and other Sous Chefs in their absence. Core Tasks and Responsibilities: Food & Product Taste food items to insure consistency and conformance to recipes and standards of appearance. Take time to give special attention to special guests and guests with special needs. Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication and assisting in the creation and use of accurate menu descriptions. Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures. Create daily specials in keeping with Restaurant style. Maintain and update recipe book. Maintain product quality standards and consistency, through the hourly kitchen personnel. Maintain knowledge of local competition and general industry trends. Communication Use daily kitchen notes to communicate amongst the team. Establish open lines of communication between FOH and BOH at all times. Work with FOH personnel to execute menu changes, specials, and information regarding shortages. Work closely with all management staff. Attend daily line up meetings. Educate FOH personnel in product awareness and cultivate long-term food knowledge. Lead by example and motivate through positive reinforcement. Be firm, fair and consistent when involved with employee issues. Service Strive for guest satisfaction—maintain the goal of creating positive guest experiences. Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty. Organize and operate an efficient, professional service. Orientate, motivate, train, and educate all kitchen personnel in Restaurant policies, procedures, and rules. Maintain a clean and organized BOH workspace. People skills Hiring, disciplining and firing staff as necessary Praise in public, criticize behind closed doors, and give constructive criticism. Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant. Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem. SPECIFIC SOUS CHEF RESPONSIBILITIES:   ÂÂPrep Coordinating prep lists prepared by each of the chefs for prep cooks and coordinates the execution of the corresponding prep. Proper preparation of all food items that are produced by the prep kitchen. Make sure that any frozen products are pulled from the freezer at least two days in advance to give them enough time to properly thaw. Orientate, motivate, train and educate all prep staff. Create and maintain the highest standards, quality and consistency with all prepped products. Sample food items daily to insure consistency and conformance to recipes and standards of appearance. Update and maintain the master prep list, market prep list and station prep lists. ÂÂRecipe Books Work with the Executive Chef that all recipes are documented and accurate. Update and organize the recipe book as needed. Provide new and updated recipes to the purchaser so that they can be updated into Compeat. Provide all In Room Dining Recipes.    ÂWeekly and Perpetual Cleaning Lists Oversee and schedule all weekly and perpetual cleaning projects. Work Closely with all BOH Directors to schedule and document all cleaning projects. Track all labor contributed to the perpetual cleaning list. QUALIFICATIONS: Must have at least a high school diploma or GED. Previous kitchen experience is required with at least 1 years of working in a similar position. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal, Spanish speaking would be a definite plus. Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Must work 55 to 60 weekly.Please apply online with Richard Sandoval Hospitality at: https://modern-mexican-restaurants-inc.oasisrecruit.com/job/136972/richard-sandoval-hospitality-seeks-a-beverage-manager-sous-chef?s=cl