Partner with the Executive Chef to lead all aspect of our fine dining restaurant guest experience. Directs and coordinates all front of house activities regarding the restaurant by performing the following duties personally or through team.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Maintains current and accurate standard operating procedural manuals to include service standards, and payment handling procedures.Train staff to follow up and maintain serving standards.Responsible for providing excellent service to guests.Prepare and adjust work schedules for the entire staff to ensure presence of requisite labor force on each shift with objective to meet customer service standards.Organize regularly scheduled training classes and meetings with the entire staff of each area.Responsible for New Hire staff selection, interviewing, orientation and department training.Provide detailed training to all staff specific to compliance responsibilities to State Health Regulations.Control "front of house" operating expenses in accordance with weekly sales projectionsOrders weekly liquor/beverage requisitions per department procedure.Ensures adherence to beverage controls per company and department policies.Performs POS System voids, management functions and programming within department procedures.Responds to guest inquiries, complaints in a professional and urgent manner.Ensures adherence to all defined department/company standard operating procedures within department.Audits Guests checks, documenting irregularities, cash control violations.Observes staff opening/running/closing outlet procedures, maintains current documents checklist.Maintains accurate outlet analytical information throughout the year to support budget planning.Recognizes/praises staff extraordinary service, rewards staff for exceptional team work and guest relationsSUPERVISORY RESPONSIBILITIES
Is responsible for the overall direction, coordination and evaluation of the front of house team in partnership with the Executive Chef. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.WINE PROGRAM LEADERSHIP
Wine is an important part of the Relais & Chateaux dining experience, so extensive knowledge of wine is required, a Sommelier certification is a plus.
