Manager - The Den Restaurant (an upscale dining establishment)

                                                                Job Description 

REPORTS TO: Director of Hospitality Services 

POSITIONS REPORTING TO THIS POSITION:  Front and Back of House Staff

RESPONSIBILITIES:

1. Understand all policies, procedures, standards, specifications, guidelines and training programs.

2. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

3. Ensure that all food and products are consistently prepared and served according to the restaurant recipes, positioning, cooking and serving standards.

4. Achieve objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of crewmembers and creating a positive, productive working environment.

5. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.

6. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

7. Ensure that all equipment is kept clean and in good working condition through personal inspection and by following scheduled preventative maintenance programs.

8. Ensure that all products are received in correct units and condition and deliveries are performed in accordance with receiving policies and procedures.

9. Oversee and ensure that crewmember performance appraisals are followed and completed on a timely basis.

10. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.

11. Maintain knowledge of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

12. Understand and comply with all federal, state and county regulations that pertain to health, safety, labor and gaming requirements of the restaurant, crewmembers and guests.

13. Assist Marketing in carrying out food & beverage marketing, advertising and promotional activities and campaigns.

14. Fill in where needed to ensure guest service standards and efficient operations. 

15. Work a variable schedule to include evenings, holidays, weekends and extended hours as business dictates.

16. Other duties as assigned.

EDUCATION AND SKILLS REQUIRED:

1. High School Graduate or GED equivalent. 
2. Must be able to speak, read, write, and understand primary language(s) used by the guest who typically visits the work location. 
3. Minimum five years in food and beverage.
4. Minimum three years in supervisory positions.

LICENSE / PERMIT REQUIREMENTS: Possess ServSafe Manager certification.

PHYSICAL REQUIREMENTS: 

1. Able to stand and be upwardly mobile for periods of up to four hours.
2. Able to lift 10 pounds frequently and up to 50 pounds occasionally. 
3. Possess excellent basic math skills.
4. Able to operate a point of sale system. 
5. Must have the stamina to work a minimum of 50 to 60 hours per week. 
6. The following activities are normally required to perform these functions: Stand, walk, bend, reach, read, write, eye to hand coordination, depth perception, effective verbal communication, strong math skills, excellent organizational skills.