To maintain an efficient, profitable and professional food and beverage operation by ensuring quality food and service standards. To coordinate food, beverage and service standards and to maintain a balance of cooperation between restaurant bar and kitchen.

ESSENTIAL FUNCTIONS

Responsible for the financial success of the restaurant in terms of budgeting, monitoring and controlling cost centers such as Labor, Food, L B W, and General and Administrative.

Working in the dining room, kitchen and bar areas hands-on to support a team of employees who are working together to carry out our standards of quality in food, drink and service. To position restaurant to be one of the best restaurant and bar experiences for our guest in our restaurant market.

Responsible for the continued growth of restaurant from sales building and local Marketing efforts in the community.

Working with your management team to help them develop the following management skills:

• Cost Controls Ability

• Scheduling Skills
• Project Completion and Urgency
• Employee Development
• Goal Setting
• Planning
• Time Management
• Delegation

Other: Regular attendance in conformance with the standards is essential to the successful performance of this position. 

Due to the cyclical nature of the hospitality industry, you may be required to work varying schedules to reflect the business needs of the food and beverage operation.

Upon employment, you are required to fully comply with our company’s rules and regulations for the safe and effective operation of the food and beverage facilities.

STAFFING AND PERSONNEL FUNCTIONS

• Uphold and abide by the policies in the employee handbook or property associate handbook and management policy addendum for WR Hospitality. Follow these policies, rules and regulations for the safe and effective overall operation.
• Maintain hands on approach to working with your staff to include coaching and counseling. Offer praise for those times when someone is doing the right thing and immediately correct employees when improvement is necessary.
• Serve as a role model for managers and staff in terms of:

Professionalism Attitude Respect Communication

Appearance Conduct Cooperation

• CREATE AND MAINTAIN A POSITIVE WORK ENVIRONMENT THROUGH TEAM BUILDING.
• TAKE A HANDS ON APPROACH WHEN WORKING WITH AND DIRECTING YOUR STAFF
• Maintain a Positive Coaching approach as listed in job descriptions, team rules in employee handbook and as modeled in training by General / F & B Manager or Regional Manager. To actively take a positive and inspirational approach to working with and supporting employees and other managers.
• Approve all prospective restaurant personnel.
• Maintain the proper interview techniques, procedures and process for all managers. Assure that our employee profiles are being utilized and our most current interview and selection tools are being used.
• Conduct initial orientation for all new employees.
• Keep all training materials current and accurate
• Supervise, conduct and coordinate all training programs.