o Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
o Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
o Compile and balance cash receipts at the end of the day or shift.
o Perform various financial activities, such as cash handling, deposit preparation, and payroll.
o Supervise and participate in kitchen and dining area cleaning activities.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
o Control inventories of food, equipment, smallware, and liquor, and report shortages.
o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
o Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
o Forecast staff, equipment, and supply requirements, based on a master menu.
o Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
o Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
o Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
o Be knowledgeable of restaurant policies regarding personnel.
o Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
o Monitor sanitation practices to ensure that employees follow standards and regulations.
o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
o Check the quality of raw or cooked food products to ensure that standards are met.
o Check and maintain proper food holding and refrigeration temperature control points.
o Estimate amounts and costs of required supplies, such as food and ingredients.
o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
o Instruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food.
o Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
o Supervise or coordinate activities of cooks or workers engaged in food preparation.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o Inspect supplies, equipment, or work areas to ensure conformance to established standards.
o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
o Determine production schedules and staff requirements necessary to ensure timely delivery of services.
o Check the quantity and quality of received products.
o Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
o Coordinate planning, budgeting, or purchasing for all the food operations.
o Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
o Meet with sales representatives to negotiate prices or order supplies.
o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
o Provide orientation of company and department rules, policies and procedures to new kitchen employees.
o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
o Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
o Demonstrate new cooking techniques or equipment to staff.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.