Summary: Responsible for the supervision of all service staff in assigned venue, including training, evaluating and disciplining employees during assigned shift. Responsible for assisting with the overall day to day operations of the venue. Responsible for operating assigned venue above standard as defined by property shopper criteria and guest survey information and handles all elevated complaints or concerns. Assists the F&B Manager with the day to day operations of assigned venue.
Essential Functions:
- Assist in the hiring, training, evaluation, development and disciplining of departmental employees.
- Monitors staff to ensure outstanding guest service is being provided to guest and handles any guest concerns or complaints.
- Ensures all cashiering procedures are processed in compliance with accounting standards.
- Manages the payroll expenses for assigned employees by properly scheduling staff based on business needs.
- Ensures staff follows guidelines as dictated by company policies and procedures and culinary contract agreement.
- Handles all voided checks in accordance with accounting procedures, assists servers with expediting problem payments and handles all other cashiering issues.
- Ensures the restaurants are clean, organized and properly functioning and the restaurant equipment is maintained.
- Ensures health, safety and sanitation standards are followed at all times.
- Performs other duties as assigned.