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Essential Duties and Responsibilities

Operational

• Coach and train employees.
• Plan and assign duties to subordinates.
• Handle guest issues, and take proactive measures to avoid issues.
• Ensure an overall pleasant dining experience.
• Possess thorough knowledge of the company operations policies as described in the Restaurant Operations Manual.
• Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
• Manage all restaurant reservations, striving to honor all guest requests.
• Delegate specific responsibilities to the Assistant Restaurant Manager, Maître D’s, Headwaiters and Jr. Head Waiters who are assigned to work in the various sections of the restaurants.