job description

• Oversee the dining area, and supervise food and beverage service staff per operating policies that he or she may help establish.
   
• Creates a positive team atmosphere among team members Maintains records of staff periodic manner and operating costs.
   
• Provides feedback and coaching to the team regularly.
   
• Understand building capability through Cross-training
   
• Treats all team members fairly, and with respect.
   
• Sets high standards for appropriate team behavior on shift
   
• Works with food and beverage staff to ensure proper food presentation of policies and obtain feedback from staff members.
   
• Arrange for maintenance and repair of equipment and other services.
   
• Total receipts and balance against sales, deposit receipts, and lock facility at the end of the day.
   
• Ensures new products are executed properly for the following rollout.
   
• Is capable of handling angry customers with a friendly/calm attitude.
   
• Ensures product quality and excellent service.
   
• Shows enthusiasm about guests within the restaurant.
   
• Is flexible in dealing with changes/problems (e.g., being short-staffed).
   
• Has 3effrecrively forecasted restaurant needs.
   
• Shifts priorities and goals as work demands change.
   
• Priorities tasks effectively to ensure the most critical tasks are completed on time.
   
• Delegates and follow-up effectively.
   
• Taking Ownership of issues or tasks and also giving detailed updates to the F&B manager and General Manager.
   
• Seeks, listens, and responds to guest feedback.
   
• Coaches team on how to exceed Guest expectations.
   
• Does not blame others; takes accountability for problems.
   
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.