Kinsley Power Systems
ESSENTIAL DUTIES AND RESPONSIBILITIES
Primary duties and responsibilities include, but are not limited to, the following:
·
Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. ·
Establishes and administers training programs within the restaurant, including new team member orientation. ·
Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. ·
Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum guest service satisfaction. ·
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. ·
Maintains and instructs team members as to safety policies and procedures and follows up to ensure hazards are eliminated. ·
Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. ·
Act immediately on all guest complaints to ensure that corrections are made when possible. ·
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Food & Beverage. ·
Monitors the work of all team members to ensure that established policies and procedures are being followed. ·
Works closely with Internal Audit team to ensure compliance with established procedures. ·
Ensures compliance with health and safety regulations ·
Performs Interviews for potential team members. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. ·
Counsels, guides and instructs assigned team members in the proper performance of their duties. ·
Prepares and coordinates the periodical performance reviews of assigned team members. ·
Any other duties as assigned within the scope of this position. KNOWLEDGE/SKILLS/ABILITIES ·
Present a neat and professional appearance. ·
Compile, compute, and analyze pertinent data needed for reports ·
Learn and retain menu, beverage, and food knowledge. ·
Build rapport with internal and external guests. ·
Bilingual is preferred. ·
Knowledge of or experience using Microsoft Office Products is required. ·
Ability of complex reading, writing, math, and task completion skills are required. ·
Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making. ·
Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. ·
Must be a minimum of 21 years of age. EDUCATION and/or EXPERIENCE ·
Minimum 4 years’ of restaurant/food supervisory experience managing a large restaurant team
or any combination of education, training, or experience that provides the required knowledge, skills, and abilities. CERTIFICATES AND LICENSES ·
Servsafe certification required. ·
Must be able to maintain appropriate Alcohol Awareness card. PHYSICAL DEMANDS ·
While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift. ·
Must be able to occasionally lift/carry and push/pull up to 25lbs. ·
The team member will occasionally have repetitive use of their dominant hand. ·
Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision. ·
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT ·
Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices. ·
The noise level in the work environment is usually moderate. ·
Team Member may be exposed to slippery surfaces, fumes/odor and secondhand smoke. ·
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. ·
Establishes and administers training programs within the restaurant, including new team member orientation. ·
Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. ·
Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum guest service satisfaction. ·
Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. ·
Maintains and instructs team members as to safety policies and procedures and follows up to ensure hazards are eliminated. ·
Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area. ·
Act immediately on all guest complaints to ensure that corrections are made when possible. ·
Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Food & Beverage. ·
Monitors the work of all team members to ensure that established policies and procedures are being followed. ·
Works closely with Internal Audit team to ensure compliance with established procedures. ·
Ensures compliance with health and safety regulations ·
Performs Interviews for potential team members. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. ·
Counsels, guides and instructs assigned team members in the proper performance of their duties. ·
Prepares and coordinates the periodical performance reviews of assigned team members. ·
Any other duties as assigned within the scope of this position. KNOWLEDGE/SKILLS/ABILITIES ·
Present a neat and professional appearance. ·
Compile, compute, and analyze pertinent data needed for reports ·
Learn and retain menu, beverage, and food knowledge. ·
Build rapport with internal and external guests. ·
Bilingual is preferred. ·
Knowledge of or experience using Microsoft Office Products is required. ·
Ability of complex reading, writing, math, and task completion skills are required. ·
Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making. ·
Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate. ·
Must be a minimum of 21 years of age. EDUCATION and/or EXPERIENCE ·
Minimum 4 years’ of restaurant/food supervisory experience managing a large restaurant team
or any combination of education, training, or experience that provides the required knowledge, skills, and abilities. CERTIFICATES AND LICENSES ·
Servsafe certification required. ·
Must be able to maintain appropriate Alcohol Awareness card. PHYSICAL DEMANDS ·
While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift. ·
Must be able to occasionally lift/carry and push/pull up to 25lbs. ·
The team member will occasionally have repetitive use of their dominant hand. ·
Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision. ·
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT ·
Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices. ·
The noise level in the work environment is usually moderate. ·
Team Member may be exposed to slippery surfaces, fumes/odor and secondhand smoke. ·
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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