Primary Responsibilities

Promote, work, and act in a manner consistent with the mission of Southerleigh Hospitality Group.

Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Compile and balance cash receipts at the end of the day or shift.

Perform various financial activities, such as cash handling, deposit preparation, and payroll.

Supervise and participate in kitchen and dining area cleaning activities.

Estimate ingredients and supplies required to prepare a recipe.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Control inventories of food, equipment, smallware, and liquor, and report shortages.

Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

Forecast staff, equipment, and supply requirements, based on a master menu.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Be knowledgeable of restaurant policies regarding personnel.

Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Continually strive to develop staff in all areas of managerial and professional development.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.