Job Summary:
Supervise daily restaurant operations, assist with menu planning, maintain sanitation standards, and support staff during peak meal periods. Focus on guest and employee satisfaction while maximizing financial performance.

Responsibilities:

• Manage day-to-day restaurant, bar, and room service operations, ensuring service and sanitation standards are met.
• Oversee and assist staff, ensuring compliance with food handling, sanitation, and local liquor laws. Provide leadership, training, and performance management to improve productivity.
• Enhance customer service by ensuring consistent quality, addressing guest feedback, and creating a positive atmosphere. Handle guest complaints and monitor service delivery.

Preferred Qualifications:

• Education: High school diploma or GED; 4 years of experience in food and beverage or related field.
• Alternative Education: 2-year degree in Food Service Management, Hospitality, or Business Administration; 2 years of experience in food and beverage.
• Supervisory Experience: Experience managing staff.