Direct all off and on-premise catering, events, and takeout kitchen operations.

Take Out Kitchen Operations

o   Direct all service and counter staff in daily operations.

o   Manage marketing, labeling and POS entry of items for sale.

o   Ensure compliance with health and fire regulations regarding food storage and serving, and retail facility maintenance.

o   Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

o   Manage any guest complaints and resolve complaints regarding food quality and service.

o   Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

o   Monitor budgets for sales, payroll and supplies to ensure expenses are in line with expectations.

o   Ensure f&b inventories are completed and accurate and in line with company expectations of total dollars on hand.

o   Review FOH work procedures and operational problems to determine ways to improve service, performance, or safety.

o   Oversee cash handling procedures and daily reconciliation of sales and deposits.

o   Manage POS system for operations and reporting.

o   Assist Executive Chef in reviewing menus and analyzing recipes and reports to determine labor and overhead costs, and assign prices to menu items.

Catering & Events Operations

o   Direct all operations managers in daily operations.

o   Ensure all Banquet Event Orders are appropriately staffed and supplied in line with BEO guidelines.

o   Direct all service standards of operations managers and staff.

o   Ensure compliance with health and fire regulations regarding event preparation and serving.

o   Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests.

o   Manage any guest complaints and resolve complaints regarding food quality and service, involve sales team as needed.

o   Manage all expenses related to operations in beverage, labor and supply costs.

o   Monitor budgets for beverage cost, FOH payroll and FOH supplies and equipment to ensure expenses are in line with expectations.

o   Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

o   Ensure beverage inventories are completed and accurate.

o   Review FOH work procedures and operational problems to determine ways to improve service, performance, or safety.

o   Direct storage of equipment, smallwares and supplies and ensure cleanliness of equipment and smallwares.

o   Manage fleet vehicle maintenance programs.

Human Resources

o   Organize and direct FOH worker training programs, make FOH management hiring and termination decisions, and evaluate FOH manager performance and complete annual reviews.

o   Direct staffing levels to ensure appropriate amount of trained staff is available for events and take out kitchen service.

o   Ensure FOH payroll is completed bi-weekly and monitor daily clock ins for accuracy.

o   Conduct service training as needed.

o   Continually strive to develop FOH  managers in all areas of managerial and professional development.

o   Fill-in for managers as needed to ensure food service and production occurs as expected.

Communications

o   Attend all weekly staff meetings and partner meetings.

o   Maintain timely communications via company email.

o   Work with Catering Director and Executive Chef to ensure alignment of operations staff with sales and culinary departments.

Minimum Qualifications 

• Be 21 years of age or older
• Ten or more years of operations and/or experience as a manager in the food and beverage industry
• Excellent basic mathematical skills and fundamental accounting principles
• Competency in Microsoft Office platform
• Able to work in a standing position for long periods of time (up to 10 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 55 hours per week
• Ability to work a flexible schedule to include days, evenings, weekends and holidays
• ServSafe certified or contingent within three months from date of hire
• Must be eligible to work in the United States  
• Must have a valid driver's license