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Restaurant Operations Manager

2 months ago

Raleigh, North Carolina, United States 100 Ocean Full time
{"Job Title": "Restaurant Supervisor", "Job Summary": "Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.", "Key Responsibilities": "
\tMonitor servers and busperson adherence to all service standards.
\tSupervise service of guests, being watchful of signals from guests in need of service.
\tAssist manager to establish and monitor side work duty completion.
\tMaintain bank to PMHS standards.
\tRead daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage.
\tCheck restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up.
\tAbide by all state, federal and corporate liquor requirements pertaining to serving alcoholic beverages. Oversee staff to ensure proper liquor controls are in place.
\tOversee all staff in cash handling positions to ensure compliance with PMHS accounting rules and standards.
\tCommunicate daily with restaurant manager with regard to special events, house counts, etc.
\tAssist restaurant manager in conducting menu classes and taste panels.
\tCommunicate both verbally and in writing to provide clear direction to staff.
\tComply with attendance rules and be available to work on a regular basis.
\tPerform any other job-related duties as assigned.
\tAbilities Required:
\t\tMust have the ability to communicate in English.
\t\tSelf-starting personality with an even disposition.
\t\tMaintain a professional appearance and manner at all times.
\t\tCan communicate well with guests.
\t\tMust be willing to pitch-in and help co-workers with their job duties and be a team player.
\t\tAbility to use point of sale system.
\t\tAbility to lift/carry weight up to 50 pounds.
\t\tAbility to push/and pull carts of products weighing up to 150 pounds.
\tCustomer Satisfaction:
\t\tOur customers are what we are about. One of the keys to a positive guest experience is positive interaction with PMHS staff.
\t\tIt is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances.
\tWork Habits:
\t\tIn order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.
\t\tYou should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something.
\tSafety & Security:
\t\tThe safety and security of our guests and associates is of utmost importance to PMHS.
\t\tEvery PMHS associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
\tQualifications:
\t\tHigh School or better.
\t\t3 years: Restaurant Supervisor or Similar.
\tEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities
\tThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
\tHowever, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information.
\t41 CFR c)