About the Role
Plan, organize, direct, control and evaluate the operations of a restaurant, food and beverage service
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
Responsible for ensuring an excellent guest experience.
Lead, organize and support the servers, bartenders, hostesses and bus-persons in the fulfillment of their duties.
Coordinate their efforts with the General manager, Cellar master, Kitchen manager and Head chef.
Requirements
Completion of a college or other program related to hospitality or food and beverage service management
Several years of experience in the food service sector, including supervisory experience.
Able to work evenings and late into the night on Fridays and Saturdays.