Position Purpose: this person is responsible for managing all service staff, providing excellent service, and building guest relationships.

Key Responsibilities/Accountabilities:

Service

• Oversee the service in the entire restaurant by being present and active on the floor.

• Ensure logistics efficiency – correct set up for success, adequate staffing for particular shift (in conjunction w/GM), neat and accurate product display, etc.

• Support dining room staff to resolve any service-related issues.

• Lead by example - use guest’s name, build relationships with loyal guests, check on satisfaction by being involved, touch every single table, and adhere to the mechanical standards of service.

• Ensure accuracy and cleanliness of all menus used in bar and lounge and POS postings.

• Monitor quality of all beverages and food and communicate shortcomings in a productive way.

• Monitor proper pour levels of beverages and wine.

• Personally respond to all guest requests

• Assist guests with food and beverage selections during service and oversee quality of service.

• Refrain from use of cell phone at all times while on the floor and ensure that staff does the same.

Administrative/Procedural

• Continually review sales and staff performance – sales and revenues, most and least selling items, promotional items, bottle sales, food items, new hire competencies, staff’s service level and engagement with guests, etc.

• Continually review policies and procedures for efficiency/accuracy – liquor stocking, side stations organization, inventory counts, spot checking on check tenders, cleanliness of storage areas, etc.

• Keep all dining and lounge literature up to date including, but not limited to: a. Job Descriptions for service staff b. Training materials and daily line up communication in coherence with inside service staff and events • Conclude all notes regarding daily operation in Avero report/log at the end of the day.

• Handle beverage and food updates in POS system and menus when asked by General manager. Staff Development

• Responsible for all staff beverage and food training including materials generation.

• Understand, follow and direct others in current safety procedures.

• Monitor and make sure that all beverages are correctly punched into POS system on specific guest’s checks.

• Participate on daily pre-shift meetings in the main dining room.

• Communicate all service-related issues to the appropriate service staff and resolve any possible miscommunication or tension between staff, always update and when you can involve General Manager. • Be accessible to the staff to answer all menu questions.

• Follow procedure as written on our training manuals and communicate the same to all staff who handle or serve food and beverages.

• Always maintain professional demeanor with all staff

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.

• Very basic food handling, preparation, and cleaning skills are welcomed.

• Time management and ability to work under pressure to manage high volume of production.

• Active listening and learning skills.

• Reading and speaking comprehension skills

• Discipline to follow set standards.

• Ability to lift up to 30lbs.