NY Tourism Jobs

Description

Essential Functions

• Works as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.

• Functions as a role model to staff as well as to junior managers.

• Takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.

• Develops new ways to increase guest counts.

• Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.

• Works with the management team to determine appropriate staffing levels.

• Operates with an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.

• Works towards maximizing sales and optimizing profits through the management of all cost centers.

• Remains abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.

• Maintains high standards in all areas of security, safety, cleanliness and sanitation are essential.

• Maintains the cleanliness and organization of the restaurant throughout each shift.

• Communicates positively about the restaurants and has an attitude of success.

• Creates an environment where people want to work and feel comfortable working.

• Operates well with other managers, in terms of consistency, consensus on issues and flexibility.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive

• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success

• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations

• Demonstrates the courage and initiative to present new ideas and perspective to create positive results

• Exhibits respectful consideration of viewpoints, situations and others

• Puts the guest at the forefront of every decision

Essential Requirements

• Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when.

• Strong interpersonal and communication skills required

• Strong organizational skills and attention to detail required

• Demonstrates excellent communication and customer service skills

• Able to work independently and make the right decisions for the business

• Possesses a working knowledge of the POS system.

• Proficiency in:

• Opening and closing procedures

• Running reports

• Food knowledge

• Beverage knowledge

• Team Building and Employee Focus

• Demonstrates a profit mentality by setting goals, following through and meeting goals.

• Understands the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.

• Demonstrates the ability to run a quality operation with attention to detail, in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant.

• Understands the importance of employees and interacts with them in a mutually respectful and friendly manner.

Knowledge/Work Experience

• Must be 21 years or older

• High school diploma or G.E.D preferred

• Prior restaurant experience or related education

• Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.

• Must have a NYS Food Handlers Permit