Job Description: Lead all aspects of dining room service, ensuring exceptional menu knowledge while motivating staff to deliver outstanding customer service. Focused on maintaining the restaurant’s revenue, profitability, and quality objectives.
- Assist the management team in overseeing daily operations to ensure a positive, safe, and profitable work environment.
- Handle cash responsibilities for opening and closing procedures.
- Support timely stocking of merchandise for service.
- Implement quality and productivity objectives to achieve company goals.
- Ensure compliance with company standards, policies, and strategies among employees.
- Collaborate with the General Manager on recruitment, training, performance evaluations, promotions, and employee separations.
- Coordinate with the General Manager in planning short- and long-term projects, schedules, and manpower needs.
- Develop and implement staffing and business plans to achieve targets.
- Evaluate key productivity indicators and initiate process improvements.
- Supervise daily operations, service flow, and guest satisfaction.
- Identify and report equipment repair and maintenance needs promptly.
- Address operational, technical, and mechanical issues in a timely manner.
- Manage direct reporting to the General Manager regarding administrative matters.
- Foster positive working relationships with support divisions and the operations team to ensure effective operational support.
- Develop operational strategies to ensure activities align with organizational requirements.
- Delegate daily work assignments and schedules for staff.
Education and Experience:
- High school diploma or equivalent (GED); some college preferred.
- Knowledge of the Toast system.
- 4+ years of full-service restaurant experience required.
- Proven customer service experience in a managerial role.
- Experience managing VIP reservations for fine dining establishments.
- Comprehensive knowledge of table management software.
- Strong customer service skills to accommodate demanding diners with specific requests.
- Experience in managing and developing a front-of-house (FOH) team, coaching them on guest service.
- Extensive food and beverage knowledge, with the ability to recall ingredients and dishes to inform customers and staff.
- Familiarity with restaurant management principles.
- Strong leadership, motivational, and interpersonal skills.
- Solid financial management skills.
¿Cómo aplicar al puesto? Envía un correo con tu CV a gpragonesi@eratalent.one