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Essential Duties and Responsibilities

Operational

• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Work within organizational requirements, being systematic and factual when dealing with colleagues.
• Handle conflict with logic until a solution is achieved.
• Evaluate situations, calculate and reduce risk, justify and defend correctness, give reasons for views and provide shrewd judgment in any situation.
• Generate monitoring systems that determine whether the organization is achieving the set company objectives.
• Ensure that corrective action plans are formulated and implemented.
• Ensure the quality and standards of all tasks undertaken.
• Resolve problems in a timely and thorough manner.
• Provide practical advice and solutions to problems.
• Ensure that tasks are completed, loose ends are tied up and the job is completed.
• Seek direction and authority from others when needed.
• Ensure full adherence within assigned area, to menus, recipes, methods and operational specifics provided by the company.
• Conduct food tastings on a daily basis.