Posted: March 27, 2013
•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.
•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.
To submit your resume for any position not listed above Apply Here. Your resume will be saved in our database, and we will contact you if there are any openings anytime.