Responsible for daily, administrative and operational aspects of managing the Mt Hood Brewing Company in Government Camp. Supervise and maintain professional level of employees. Maintain a sanitary environment as described by the Health Department. Ensure staff are properly trained on a continuous basis and provide outstanding guest service.

ESSENTIAL FUNCTIONS

• Oversee all aspects of daily operations and administrative duties of restaurant.
• Ensure proper scheduling based on anticipated business levels.
• Complete weekly labor forecasts and adhere to labor budget.
• Develop and maintain working systems for proper handling of food, liquor, beer and wine in order to ensure profitability and high degree of control.
• Ensure a sanitary environment at all times.
• Maintain communication with MHBC Director regarding guest issues and day-to-day information.
• Responsible for training restaurant staff and coordinating training programs with MHBC Director and HR Manager.
• Display high level of leadership and professionalism in all aspects of work.
• Lead staff meetings on a regular basis.
• Ensure restaurant employees are meeting or exceeding all set standards.
• Monitor employee time cards and correct if need be, on a daily basis.
• Actively recruit new employees and assure proper training in a timely fashion.
• Ensure all employees have valid Oregon Food Handler’s and OLCC permits and are following proper food handling guidelines.
• Develop and maintain china, silver and equipment pars. Perform quarterly inventories.
• Maintain a flow of appropriate musical selections through restaurant systems.
• Investigate cash balancing shortages and overages.
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Present a professional, quality image at all times.
• Regular and reliable attendance.

QUALIFICATIONS

• Must have service oriented personality.
• Must be detail oriented with the ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must know and follow all proper service procedures.
• Must have excellent knowledge of but not limited to Microsoft Word, Outlook, Excel, Micros.
• Must be able to multi-task under pressure.
• Must be proficient in up-selling products and services.
• Must know and follow all proper reservation procedures.
• Must have valid OLCC and Oregon Food Handlers permit.

PHYSICAL REQUIREMENTS

• Must be able to lift 40 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight space with balance and poise.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of department/position demands.

PERSONAL ATTRIBUTES/KEYS TO SUCCESS

• Leads by example.
• Enjoys challenges.
• Supportive/Nurturing.
• Does not get frustrated easily.
• Works well under pressure.
• Driven to succeed.
• Always has a plan.
• Excellent judgment.
• Reasoning skills.
• Open to change.
• Fair and Honest.
• Does not take company matters personally
• Is satisfied in knowing you did the best you could.
• Team player.
• Highly Motivated.
• Problem solver.
• Excellent communication skills.