Responsible for all front-of-the-house functions, including guest relations, supervision of all staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food and beverage quality, safety and pace. Accountable for staffing, scheduling, financial goals and staff development of assigned workgroupSet standards and expectations through coaching and counseling of staff to achieve the highest quality of service throughout restaurant. Achieve or exceed written cost center budgets through direction of staff, utilization of restaurant systems, schedules, tools andprocedure.Ensure food quality, recipe adherence, and proper plate presentation as well as maintaining a safe, clean and sanitary environment.

Contribute to annual revenue increase by managing and planning special events from inception to completion Conduct daily pre-shift meetings and regular staff training sessions. Manage and lead staff including hiring, scheduling, development, counseling, discipline and termination, as appropriate Respond to guest comments, seeking opportunity to build guest count while empowering others to act in a similar capacity § Serve as an ambassador for the restaurant by engaging in community and market related opportunities.

Service ManagerManage and plan special events from inception to completion ensuring guest expectations are met.Elevate guest satisfaction by investigating and resolving complaintsResponsible for managing and overseeing all employees and areas of the restaurantBuild strong rapport with all new and regular customers by learning and remembering their preferences § Train restaurant staff regarding proper customer support and company’s proceduresSales ManagerMotivate and retain employees by providing ongoing training and development; regularly measuring and evaluating service levels and standards using guest and employee feedback; developing plans for continuous improvement.Select and retain highly skilled service-oriented employees; modeling and upholding Olive Garden principles Maintain a high level of motivation, encouraging and achieving sales improvements for each employee Conduct and coordinate ongoing training for employees and managers to develop food beverage product knowledge and sales skills,focusing on food and wine pairing