Posted: March 27, 2013

Job Description
�Must be mature and able to work on own with minimal supervision. Must be strong willed, persistent, have solid work ethic and be a self starter. �Help recruit and hire, train and supervise back of house staff �Participate in the creation of promotional ideas such as theme nights to generate more revenue and maximize profits �Ensure company finance policies and procedures are followed correctly. �When necessary, support and supervise our catering and event operations on property. �Continue with the creation of a training/performance manual for back of house team �Schedule the back of house labor. Create a staffing guide that ensures excellent service standards and stays within established budget labor costs. �Work with the culinary staff to monitor and expedite food from the kitchen to the table �Resolve customer complaints �Direct cleaning of kitchen and dining areas to maintain �uncompromising levels of cleanliness� �Monitor actions of staff and customers to ensure that health and safety standards and beverage laws are obeyed �Monitor and maintain employee time records for payroll �Prepare end of shift reports and daily outlet reports �Lock and secure facility at the end of service �Evaluate performance of outlet against standards and forecast �Keep a keen eye to detail. Be constantly aware of your work environment and see it �freshly through the guests� eyes� �Ensure all prep work, side work, and closing work is completed. Establish a punch list that employees are familiar with, keep these posted �Be constantly aware of customer feedback. Acquaint yourself with property owners, members, and repeat guests to develop their loyalty �Prepare the outlet to operate smoothly in your absence by establishing high standards of operation supported by processes that are plain, clear, and posted for all employees� review �Other duties may be assigned. This job description is a general representation of the duties and responsibilities commonly found for this type of position.

Requirements
�College Degree preferred but not required. �Must have a minimum of 5 years experience as Jr Sous Chef or lead line Chef. �Excellent communication skills. �Knowledge of Microsoft Office Programs required. �Must have a valid driver�s license. Physical Requirements: �Long hours sometimes required, weekend work as required.�Light Work � Exerting up to 40lbs of force occasionally, and / or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Mental & Personal Requirements: �Must be able to convey information and ideas clearly with a high attention to detail. �Must possess proficiency in social listening skills. �Must work well in stressful, high-pressure situations �Must be able to evaluate and select among alternative courses of action quickly and accurately.� Must be able to handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. �Must be able to prioritize departmental functions to meet due dates and deadlines �Must be able to work with and understand financial information and data, and basic arithmetic function. �Maintain friendly and warm demeanor at all times. �Foster a �Can do� attitude, out going personality and encourage TEAM work with in all departments. �Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures regarding the sales and services of member, social and corporate events. �Ability to write reports, business correspondence, and procedure manuals. �Ability to effectively present information and respond to questions from groups of managers, members, resort guests, and the general public. �Ability to interpret a variety of communication notes in order to form conclusions while dealing with several variables.

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