POSITION SUMMARY

Plan, organize, direct and coordinate the staff and resources of the restaurant to achieve stated objectives and goals in service and hospitality, employee morale, food and beverage quality, cleanliness and sanitation, costs and sales, while upholding A Good Egg Dining Group's mission of EXTREME HOSPITALITY.

ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES

• Create a high energy, fun environment that promotes and focuses on EXTREME HOSPITALITY.
• Accomplish human resource objectives through training, assigning, scheduling, coaching, counseling, assessing, and disciplining.
• Achieve restaurant operational objectives by ensuring the quality of service, food, beverage, and ambiance/aesthetics.
• Perform Restaurant administrative requirements including inventories, ordering, scheduling, safe-guarding funds, daily reporting, and upkeep of employee files and documents.
• Hire, train, supervise and make termination decisions for front-of-house staff.
• Understand completely, communicate and ensure adherence to all company policies, procedures, standards, specs, guidelines and training programs.
• Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.
• 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.
• Ensure that equipment is kept clean and in excellent working condition through personal inspection, and by following the restaurant's preventative maintenance programs.
• Supervise and coordinate shifts, conducting 100% table visits and soliciting guest feedback.
• Ensure guest and employee satisfaction; resolve issues swiftly in a constructive and positive manner.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Facilitate teamwork amongst employees, provide training and recognition, and impart timely and meaningful feedback and performance reviews.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fill in where needed to ensure guest service standards and efficient operations in all AGE concepts.

QUALIFICATIONS

This position is well suited for a hands-on individual with no less than 3 years of practical front-of-house experience. Coursework in hospitality or restaurant management is preferred.

• Availability to work a flexible schedule, including nights and weekends
• Minimum of 50 hours per week
• Constitution to stand on feet for long periods of time
• Excellent organizational and prioritization skills
• Strong oral and written communication skills
• A passion for EXTREME HOSPITALITY