Summary: Establish and maintain standards of service, organization and management of daily operations for the room. Resolve escalated guest and employee issues. Supervise staff and staffing levels. Ensure the operational effectiveness of the outlet involving profitability, hours of operation, performance standards, and guest dining experience at a level consistent with an upscale dining environment.
Essential Functions:
- Responsible for the hiring, training, promoting, directing, scheduling, developing, measuring performance, and disciplining of room staff, including management
- Handles escalated guest issues and employee relations
- Establishes and oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met.
- Formulates training outlines as needed for job standards to ensure all employees understand and have the skills to provide quality internal and external guest service
- Monitor and manage staffing levels and labor usage to stay within budgeted guidelines
- Greets guests in a positive and upbeat manner
- Regularly performs “table-touching” to ascertain their dining satisfaction and thank them for their patronage
- Enthusiastically demonstrates knowledge of menu items, including house specials, item descriptions, ingredients and preparation techniques.
- Reviews and researches room financial reports, including reviewing the monthly profit and loss statements and payroll to ensure monthly budget requirements are achieved
- Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained
- Ensures health, safety and sanitation standards are followed at all times, in compliance with company and health department standards and regulations
- Remains knowledgeable of daily house count, VIPs, scheduled on-property events and activities
- Document pertinent information in department logbook
- Performs other duties as assigned