The SERG Group

Responsibilities

<p>o Monitor sanitation practices to ensure that employees follow standards and regulations.</p><p>o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.</p><p>o Check the quality of raw or cooked food products to ensure that standards are met.</p><p>o Check and maintain proper food holding and refrigeration temperature control points.</p><p>o Estimate amounts and costs of required supplies, such as food and ingredients.</p><p>o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.</p><p>o Instruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food.</p><p>o Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.</p><p>o Supervise or coordinate activities of cooks or workers engaged in food preparation.</p><p>o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.</p><p>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.</p><p>o Inspect supplies, equipment, or work areas to ensure conformance to established standards.</p><p>o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.</p><p>o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.</p><p>o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.</p><p>o Determine production schedules and staff requirements necessary to ensure timely delivery of services.</p><p>o Check the quantity and quality of received products.</p><p>o Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.</p><p>o Coordinate planning, budgeting, or purchasing for all the food operations.</p><p>o Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.</p><p>o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.</p><p>o Meet with sales representatives to negotiate prices or order supplies.</p><p>o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.</p><p>o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.</p><p>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.</p><p>o Provide orientation of company and department rules, policies and procedures to new kitchen employees.</p><p>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.</p><p>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.</p><p>o Demonstrate new cooking techniques or equipment to staff.</p><p>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.</p><p>o Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.</p><p>o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.</p><p>o Attend all scheduled employee meetings and offers suggestions for improvement.</p><p>o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.</p><p>o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.</p><p><br></p>

Responsibilities

<p>o Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.</p><p>o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.</p><p>o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.</p><p>o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.</p><p>o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.</p><p>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.</p><p><br></p><p>o Compile and balance cash receipts at the end of the day or shift.</p><p><br></p><p>o Perform various financial activities, such as cash handling, deposit preparation, and payroll.</p><p><br></p><p>o Supervise and participate in kitchen and dining area cleaning activities.</p><p><br></p><p>o Investigate and resolve complaints regarding food quality, service, or accommodations.</p><p><br></p><p>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.</p><p><br></p><p>o Control inventories of food, equipment, smallware, and liquor, and report shortages.</p><p><br></p><p>o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.</p><p><br></p><p>o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.</p><p><br></p><p>o Specify food portions and courses, production and time sequences, and workstation and equipment arrangements</p><p><br></p><p>o Forecast staff, equipment, and supply requirements, based on a master menu.</p><p><br></p><p>o Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.</p><p><br></p><p>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.</p><p><br></p><p>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.</p><p><br></p><p>o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.</p><p><br></p><p>o Be knowledgeable of restaurant policies regarding personnel.</p><p><br></p><p>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</p><p><br></p><p>o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.</p><p><br></p><p>o Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.</p><p><br></p><p>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.</p><p><br></p><p>o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks</p><p><br></p><p>o Attend all scheduled employee meetings and offers suggestions for improvement.</p><p><br></p><p>o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.</p><p><br></p><p>o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.</p><p><br></p><p><br></p>