Operational responsibilities
Ensure that proper security procedures are in place to protect employees,
guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while
upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when
necessary, termination of employees.
Conduct orientation, explain the Whiskey Creek Philosophy, and oversee the
training of new employees.
Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare
schedules and ensure that the restaurant is staffed for all shifts.
Community Involvement
Provide strong presence in local community and high level of community
involvement by restaurant and personnel.
QUALIFICATIONS
College degree is preferred. Bachelor of Science degree in hotel/restaurant
management is desirable. A combination of practical experience and education
will be considered as an alternative.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and credit check.
PERSONAL REQUIREMENTS
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide
range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while
maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.