FUNCTION:

Train and supervise restaurant management and non-exempt personnel in daily Front of the House operations in Rosie’s Café and the Employee Dining Room. Establish policies and procedures to improve the efficiency of the restaurant and ensure the highest service standards. Administer the overall activities/operation of the assigned restaurant. 

RESPONSIBILITIES:

1. Monitor all Rosie’s and EDR personnel, scheduling to ensure acceptable level of labor productivity with emphasis on efficiency, maintaining service standards.
2. Maintain financial data pertinent to the fining dining outlets, by forecasting guest counts as well as meeting labor goals and maintaining budgeted costs.
3. Create annual business plans for the Rosie’s and the EDR. 
4. Monitor and track sales, labor, voids, incentives, covers etc.
5. Perform assigned input work in compiling and analyzing annual budgets.
6. Spot check accounting procedures via appropriate policies.
7. Create and maintain all Rosie’s and EDR order lists, track sales and inventories.
8. Maintain, store, and track all supplies.
9. Design methodology, and functions as the primary facilitator/trainer of all front of house Rosie’s and EDR personnel. Create and develop policies and procedures to ensure consistent service standards.
10. Ensure that the FOH team have a thorough knowledge of all menu items. 
11. Prepare and maintain training records, manuals, and procedures for the Rosie’s EDR restaurant. 
12. Prepare and provide current training materials and methodologies including audio-visual and learning aids.
13. Instruct assigned personnel in safety policies and procedures.
14. Establish and maintain an effective method of measuring training program results including post training evaluations.
15. Counsel, guide, and instruct assigned personnel in the proper performance of their duties. 
16. Maintain all necessary personnel records including evaluations and merit increases, in an orderly and timely fashion.
17. Ensure equipment is in excellent working order and meets OSHA and health department guidelines.
18. Ensure food service areas are maintained to company standards of acceptance regarding sanitation and appearance.
19. Monitor appearance of all food served and communicates deviation from standards with the Room Chef responsible for area.
20. Act immediately on all guests’ comments to ensure that positive corrections or recommendations are made to prevent re-occurrence of any causes of complaint.
21. Ensure positive morale for employees in Rosie’s and the EDR. 
22. Maintain adequate staffing for volume of business; recommend addition or deletion of personnel; interview perspective employees; hire qualified and appropriate individuals for vacant positions.
23. Establish and maintain effective channels of communication with all levels of the Nugget team and guests. 

1. Using the Nugget’s system of recognition, recognize team members who are going “above and beyond” as appropriate.
2. Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
3. Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike. 
4. Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager. 
5. Maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
6. Regular predictable attendance is required.
7. Other duties and responsibilities as assigned.

REPORTING RELATIONSHIPS: VP of Food and Beverage

MINIMUM REQUIREMENTS:

EDUCATION LEVEL:

Degree in Hotel and Restaurant Management or comparable job experience preferred. 

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language. 

EXPERIENCE:

Ten (10) years of restaurant experience required. Minimum (5) years of Supervisory experience required. 

SPECIAL SKILLS:

LICENSE/CERTIFICATION:

Alcohol Awareness Certification 

PHSYICAL DEMANDS AND WORK ENVIRONMENT

Ability to walk, stand, or sit for extended periods of time.

Ability to lift, and move product up to 50 lbs.

Fine finger manipulation. 

Work environment may include smoke and variable temperature, lighting, and noise levels.

Work may be performed indoors and outdoors during special events.