Job Description

Overview

• Coordinates activities of workers engaged in selling food and alcoholic beverages for consumption on premises by performing the following duties personally or through subordinate supervisors.

What We Offer

• Generous employee discounts on dining, retail, amusements, and hotels
• Continued career development and growth opportunities
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Responsible for the day-to-day supervision of all employees who work in the front of the house.
• Responsible for effectively scheduling all front of the house employees to ensure proper staffing levels and labor budgets.
• Interview and hire restaurant staff based on the General Manager’s assessment of staffing needs.
• Train new employees and assign training responsibilities.
• Utilize discipline and counseling, as part of managerial discretion, such as verbal or written reprimands, suspensions, demotions, and terminations. Make good termination recommendations when deemed appropriate.
• Coach and motivate employees to improve and maximize performance and commitment to quality and service. Ensure quality customer service throughout the restaurant
• Work during weekends, holidays and peak business periods may be required, including working any shift/day designated by the General Manager.

Qualifications

• Minimum 2 years of restaurant supervisory experience in a high-volume operation of a comparable concept, or
• Has successfully completed an internal management training program, or
• Equivalent combination of education and experience.
• Ability to add, subtract, multiply, and divide in all units of measure

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