What are the responsibilities and job description for the Manager position at Palazzo Di Bocce, Inc.?
This is an entry level hourly management position requiring some experience and/or educational background on hospitality.
The primary role of this position will include running floor shifts in the front of the house and will include a rotation of opening and closing shifts depending on the needs of the facility.
The schedule will be approximately 40 hours per week including five shifts per week and eight hours per shift depending on business needs.
Duties & Responsibilities :
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given a superior, responsive, friendly and courteous service experience.
Ensure that all food and beverage products are consistently served according to the restaurant’s recipes, portioning, and serving standards.
Achieve company objectives in service, quality, appearance of facility, security, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment, consultation, discipline, and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Train and continually develop your staff in all areas of personal and professional development.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent consultation, disciplinary action, or termination for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to sanitation, health, safety, and labor requirements of the restaurant, employees and guests.
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s (english).
Have knowledge of service and food and beverage including either previous experience or education.
Possess excellent basic math skills, superior writing skills, and the ability to operate a cash register point of sale system.
Be able to work in a standing position for long periods of time up to 10 hours.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must be available to work all shifts including days, nights, weekdays and weekends.