• Must be well-versed in the company’s high service and food standards, anticipating and meeting guest needs.
• Have thorough knowledge of food operations, including menu details, cooking methods, menu cycles, and service standards.
• Responsible for managing restaurant reservations, doing the utmost to accommodate guest requests.
• Communicate daily with the Food and Beverage Manager and the Executive Chef/Chef to ensure seamless coordination between the restaurant and kitchen, immediately addressing any guest concerns.
• Keep the Food and Beverage Manager informed of guest-related issues, including special requests, suggestions, or complaints.
• Collaborate with the Bar Manager to discuss wine and bar service in the restaurant and assess the performance of beverage staff.
• Possess strong knowledge of beverage and wine service to effectively monitor the quality of wine service.
• Foster a team spirit by leading and motivating, setting an example for others to follow.
• Delegate specific responsibilities to Head Waiters who oversee various sections of the restaurant.
• Assign work schedules, days off, and side duties to Head Waiters and restaurant FOH staff, ensuring crew members sign their schedules weekly.
• Assign service stations to restaurant personnel based on performance, attitude, and ability, ensuring no discrimination.
• Order and manage equipment necessary for the daily operation of the restaurant, keeping the Food Manager informed of shortages or issues.
• Update table layouts and inventory on a monthly basis.
• Maintain strict control of restaurant equipment, conducting inventories as required by the Food Manager.
• Manage special guest requests and extras, evaluating and submitting them to the Food Manager for review.
• Ensure all personnel take proper care of company property, submitting repair requests and monitoring their progress.
• Ensure that all service staff adhere to company rules regarding uniforms, personal appearance, and hygiene through an individual check-in process.
• Conduct menu briefings before each meal with active participation from waiters and busboys.
• Establish and supervise a training program for all restaurant personnel, covering service standards, menu knowledge, and etiquette, with a focus on future promotions.
• Ensure all restaurant staff are trained and adhere to local health and sanitation policies.
• Set up and maintain a restaurant cleaning schedule to ensure readiness for both announced and surprise city health inspections.
• Evaluate staff performance, providing feedback on strengths and areas for improvement, especially for new employees.
• Work with the Food and Beverage Manager to plan and maintain an effective crew rotation schedule.
• Must be familiar with the Restaurant Operations Manual.
• Complies with local or City Health’s operating procedures.
• Subordinates: All Restaurant FOH Staff
• Reports to F&B Manager, Dining Manager

Please refer to job description.