Position Description: Ensure that all guest experiences are positive, all staff are supported in their positions, and the restaurant operates successfully. Additionally, you will be responsible for maintaining service standards that reflect the vision of the group. This is accomplished by strategic planning, scheduling, training, education, intuitive and not intrusive service, and developing guest relations. Employee will be successful in position by accomplishing these and any other tasks and directives brought forth by the General Manager and the leaders of the Group.

Essential Functions:

Ensure that all guest needs are satisfied and exceeded in every way possible by:

Maintaining knowledge and information about the menu, venue, and actions on the floor regarding both guests and staff.

Helping with conflict resolution for both the guests and the staff.

Ensuring that guests are seated in a proficient and timely manner which is most conducive to the kitchen and flow of the reservation book. This is in tandem with the Maitre d or lead host on shift and the needs of the kitchen and service staff.

Point of sale on the floor for any table in need of food or beverage suggestions; this includes but is not limited to NA Beverages, Cocktails, Beer, and Wine.

A clear understanding of the ergonomic movement and flow of service by:

Helping a server greet tables when needed

Expediting with the Chef during a rush

Handling any extraordinary requests or complaints from our guest that cannot be solved by a floor team member or manager

Knowledge of the book and what tables need to be turned in the most timely manner

Extensive knowledge of all food with a clear comprehension of dietary restrictions

Going above guest expectations by:

Recognition of return guests

Empathy to our guests and overachieving expectations when their needs have yet to be satisfied

Upselling and sales technique which can be filtered and educated to all service teams in a point of sales position.

In addition to providing the support necessary for an exceptional guest experience, employee is responsible for the following:

Committing to a full-time position including shifts at 10 hours, nights, weekends, and holidays within reason.

Being present and visible on the floor through the duration of your scheduled shift.

Ensuring that all employee onboarding tasks are filed and complete on the date of hire and before first shift.

Attending all meetings that are required and mandatory.

Clear understanding of every position on the floor.

Having motivation, ambition, drive and staying aesthetically tuned.

Ensuring that communication is clear and constant, top down, and horizontal.

Thorough understanding of opening and closing duties.

Continued managing and maintenance of all standard communications, both in person and digital.

Maintaining all systems and standards put forth by the Group

Having a proficient understanding of all systems used on property.

Maintaining a manner of dress, language, behavior as well as a code of conduct

conducive with a professional, respectful, and safe work environment whenever representing the Group.

Service Functions:

Maintaining healthy relationships with all service staff

Training staff to execute Rosie's vision as it relates to service, food, beverage and vibe

Ongoing service education for service staff

Maintaining and updating training manuals

Driving service during a shift

Creating development paths for FOH staff

Assist other departments as needed.

Opening and Closing Managerial Duties

Turning off lights and electronics throughout the property.

Opening/Closing drawers for bartenders.

Cutting staff when appropriate, as to not affect the overall flow of service provided to our guests.

Ensuring that all access points to and from the restaurant are closed and secure, including walk ins and storage areas.

Handling of guest issues and/or complaints.

Recognition of VIP guests.

Table Touches throughout the flow of service.

Reporting as dictated by the standards set forth by the Group.

Knowledge and Skills Required:

Education: BA or Associates Degree in related field.

Experience: 4 years plus of restaurant, hotel and or bar, based on food and beverage service.

Requirements:

Excel proficient

Reservation book proficient

Point of sale proficient

Sommelier, Cicerone, Tips On-Premises are not required but strongly encouraged

New York Food Handler and Serve Safe Management Certified (or completed by 90 day at will)

Fluent in English

Sexual harassment training certification completed within thirty (30) days of employment.

Requirements

English fluency

Spreadsheet, Resy and Aloha proficiency

NYC DOH Food Handlers Certificate (or completed by 90th day of employment)