About this role
Supervises day to day function of all restaurant employees, facilities, sales, and costs Controls and analyzes, on an ongoing basis, the following: Quality levels of production, Guest satisfaction (VOG), Employee satisfaction (EES), Operating costs (financials), Sanitation, cleanliness, hygiene (front & back of house) Establishes and maintains effective employee relations Conduct candidate interviews, hiring, employee orientation, training, on the job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity Attends and contributes to the weekly food and beverage departmental meetings Conducts cleaning inspections on a regular basis to ensure compliance with health standards and hotel cleanliness standards Participates in service as necessary in accordance with the requirements and practices of the restaurant Ensures hotel grooming and appearance standards are met Controls stocks for daily use in restaurants to ensure service requi...