Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Tasks and Duties:

• Maintain Food Costs:
• Ensure efficient provisioning and purchasing of supplies.
• Estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste.
• Perform frequent checks to ensure consistent high quality of preparation and service.
• Supervise operation of restaurant to maximize teamwork, profitability, and customer satisfaction.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Comply with all health and safety regulations.
• Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
• Perform other duties as assigned by higher management/owner.
  

Qualifications:

• Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate.
• Good organizational skills for dealing with diverse duties and staff.
• Pleasant, polite manner for dealing with public as well as staff.
• A great personality, positive disposition, friendly, driven to succeed, honorable work ethics, honest, hard-working, a leader. And actually having a bad singing voice isnt a bad thing. Go figure.