GENERAL
MANAGER
Responsible for complete operation of
restaurant. Estimates food and
beverage
costs and requisitions or purchases supplies, equipment and food and beverages.
Directs and confers with assistant managers, kitchen staff and other personnel
from the dining room,
bar, and banquet team to coordinate shift management
priorities and related
activities. Directs hiring, training, motivation and
termination
of personnel. Investigates and
resolves food quality and service
complaints.
Reviews
financial transactions and monitors budget to ensure
efficient
operation
and to ensure expenditures stay within budget limitations.
Two (2) year associate’s degree or a bachelor’s degree from a four (4) year
college is desirable. Extensive knowledge of service and food and beverage
management,
generally
involving a minimum of three (3) years in management
plus several years
of
front-of-the-house and back-of-the-house positions.
ASSISTANT
RESTAURANT MANAGER
To assist the General Manager by performing
similar duties and by assuming
authority and responsibilities of General Manager during his or her absence.
Very
involved in determining food and beverage costs and purchasing supplies.
May review financial transactions and monitor budget to ensure efficient
operation
and that expenditures stay within
budget limitations.
Two (2) year associate’s degree or a bachelor’s degree from a four (4) year
college is desirable. Requires experience in various phases of operation. Must
possess
quality knowledge of food and beverage procedures and
administration. Must
understand and possess a strong sense of cost control.
EXECUTIVE
CHEF/ KITCHEN MANAGER
The executive chef/ kitchen manager is
responsible for the kitchen operation
of the restaurant. Ensures that the kitchen provides specified safe, eye-
appealing,
properly
flavored food. Maintains a safe and sanitary work
environment for all
employees, with other duties
including inventory control,
preparation of budgets,
cost controls and other records. Specific duties involving
food preparation are the
establishment of quality standards, training of
employees in
cooking methods and
standards, presentation techniques, portion
control and food safety.
Culinary degree desired or sufficient exposure, generally a minimum of three (3)
years kitchen experience
as a cook or chef. Knowledge of kitchen equipment
and procedures, safety and sanitation regulations
and knowledge of food and
food production.
KITCHEN SUPERVISOR
The main purpose of this position is
to supervise the food quality and timing
standards in the kitchen to the dining room. The
supervisor must oversee all
employees
in the kitchen to ensure satisfactory completion of their assigned
duties. Other duties include training employees in cooking methods, portion
control, and food cost control. Maintain a safe and sanitary
environment for
all employees.
Minimum of two years experience
in a food service facility.
