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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.
• Display appropriate body language when communicating with guests and crew.
• 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.
• Possess knowledge of Food Operations such as menu knowledge, cooking methods applied, menu cycles and presentation standards.
• Remain confident when dealing with negative situations, convince others to have ideas and create new options.