Job Summary
Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Job Activities
- Maintain professional appearance standards as directed in the Company Employee Handbook.
- Ensures the needs of the guests are accommodated.
- Ensures the general cleanliness of the back-of-house, and the entire venue.
- Participate in interviewing, hiring and training new applicants and employee development of all subordinates.
- Responsible for the scheduling of assigned department (where applicable).
- Participates in growth opportunities and employee development of all back-of-house employees.
- Ensures safety, quality and recipe accuracy.
- Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events.
- Ensures Department of Health and company sanitation standards.
- Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
- Coaches and develops back-of-house employees by setting clear guidelines and expectations.
- Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances.
- Ensures all employees are compliant with all back-of-house standards and procedures.
- Responsible for checking cover counts, BEOs and/or Fire Sheets.
- Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
- Proficient with all operational systems, which includes payroll, inventory and purchasing.
- Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.
- Organize, develop and produce new recipes for potential new menu items and specials.
- Ensures the completion of all opening and closing procedures as prescribed by company.
- Ensures expediting standards.
- Communicates clearly and concisely with all employees during service.
- Practical knowledge of the job duties of all supervised employees.
- Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
- Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
- Learn by listening, observing other team members and sharing knowledge while leading by example.
- Portrays a positive and professional attitude.
- Demonstrates knowledge of venue, Company, its partners and supporting hotel environments.
- Works as part of a team and provides help and support to all fellow team members.