DutiesMaintains current and accurate standard operating procedural manuals to include service standards, cash handling procedures, menu item preparation, specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.Train supervisory staff to follow up and maintain standards.Responsible for staff training programs and sales incentive programs which support increasing sales, achievement of budgeted check averages and increase profits.Conduct formal performance evaluations of all Restaurant staff.Responsible for providing excellent service to owners and guests alike.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 budgeted guidelines.Organize regularly scheduled training classes and meetings with the entire staff of each area.Discipline individual staff in accordance to company guidelines.Authorize discounted/complimentary Guest Relation checks within department guidelines.Responsible for New Hire staff selection, interviewing, orientation and department training. All to be conducted within company/department guidelines.Develop and implement outlets on-going staff training programs.Provide detailed training to all staff specific to compliance responsibilities to State Health Regulations.Prepare weekly revenue forecasts and staff work schedules within established "staffing guidelines".Control "front of house" operating expenses in accordance with weekly sales per budgetOperate outlets within budgeted guidelines.Participate in company monthly Goals & Measurements Program.Maintains each outlets par stock per department procedure.Administers liquor/beverage requisitions per department procedure.Ensures adherence to beverage controls per company and department policies.
