Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

provide good customer service, take orders and deliver food. answer questions regarding the menu. work closely with other wait staff and the kitchen to ensure the restaurant is operated efficiently. offering suggestions and recommendations, such as wine pairings. help to personalize the meal and their service is more attentive and formal.

opening and closing the restaurant daily; printing and reviewing daily food sale reports; conducting preshift meetings with front-of-the-house staff, such as waiters and hostesses; and assisting the general manager in his operation duties as needed.■Coordinating staff schedules.■Maintaining food and equipment inventories.■Scheduling and receiving deliveries.■Keeping sanitation records.■Estimating food and beverage consumption to anticipate inventory needs.■Monitoring compliance with fire and sanitation regulations.

•Assist, teach, lead and confirm training of New Hires, and MIT’s•Support Mgr’s with Preshift Agenda Program when necessary•Sign Off trainees when training completed•Communicate with Director of Training about any training issues or matters•Attend periodic Certified Training Meetings•Assist Managers/DT with distribution of training materials•Assure delivery of final “Sign Off” documents to Director of Training or GM•Maintain a professional image. •Maintain professional working relationships. •Collected payment for food and beverage services.•Followed company cash handling and accounting procedures.•Provided exceptional service experience.•Excellent product knowledge.•Guided guests in selecting food and beverage items.•T.I.P.S certification•Notified manager of unhappy guests.•Performed assigned sidework duties.•Assisted mangers/chefs as directed.•Took drink orders at guest greeting, delivered beverages and offered appetizers. Took entire order, wrote down order, repeated order to guest for clarification.•Food Handlers Card

•Maintain a professional image. •Maintain professional working relationships. •Collected payment for food and beverage services.•Followed company cash handling and accounting procedures.•Provided exceptional service experience.•Excellent product knowledge.•Guided guests in selecting food and beverage items.•T.I.P.S certification•Notified manager of unhappy guests.•Performed assigned sidework duties.•Assisted mangers/chefs as directed.•Took drink orders at guest greeting, delivered beverages and offered appetizers. Took entire order, wrote down order, repeated order to guest for clarification.•Food Handlers Card