Prompt development of projected fiscal budgets related to revenue, cost of goods sold, costs of labor, and general expenses.Responsible for preparation of fiscal and capital budgets.Maintains proper daily reports of revenue and expenditures.Investigates and accounts for excessive overages and shortages.Logging daily cash counts of the outlet "bank" and "change bank".Maintains and is accountable for proper cash handling procedures and general accounting within the outlet.Responsible for overall financial performance of outlet as established by budgetary guidelines.Maintain a minimum of 80% on the monthly outlet audits.Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained.Works cooperatively with the general manager, the director of F&B, and the F&B creative coordinator. Develops and implements outlet concept, menu, marketing and advertising plans.(this includes, but is not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards) Ensure that the outlet is in compliance with all local, state and federal laws and regulations.Is knowledgeable of and able to implement proper security and safety protocols.Responsible for proper maintenance of facility and equipment, inside and outside.Will develop and support a minimum of one "signature" food item and one "signature" beverage item within one month of opening.To create and post a "friendly" report/chart of the RRC survey results weekly for employee review.Monitors feedback weekly and takes appropriate action to correct problems. Establishes and implements a quantitative system for measuring food quality, service and overall customer satisfaction in the outlet.Responsible for overall quality of guest services and products.Incorporate these into the outlet training manual or operations manual. Prepare and update job descriptions for staff when necessary.Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.Responsible for maintaining consistent and fair disciplinary procedures.Conduct quarterly performance appraisals with direct reports.Conduct mid-season performance appraisals with all line staff.Utilize the employee performance appraisal process to develop and improve employee performance.Utilize employee training handbooks and exams and track individual employees training performance within the employee's file. Monitor training programs and ensure that training is done consistently for all jobs.Create a culinary based training handbook and exam.Create a "front of the house" training handbook and exam.Develop, implement and maintain satisfactory training program for restaurant staff.Conduct a daily pre-shift "huddle" with staff.Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman.Maintains positive communication with staff and management.Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.Responsible for training of staff, to include daily operations, restaurant expectations, safety trainings.Responsible for recruiting, hiring, and training staff.Responsible for supervision of restaurant staff.Ensure overall quality management of the food and beverage outlet.Responsible for the overall management of the day to day operation of Sawmill Pizzeria. food & beverage, retail/rental, tickets, etc.) also available. Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options season pass for employees/dependents and privileges at several other resorts.Compensation: Proposed hiring rate of $2,115.38 to $2,276.92+ biweekly amount, actual pay will be adjusted based on experience.Job Title: Manager: Sawmill Pizza and Taphouse
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