Select, train, evaluate, plan schedules and ensure high employee performance, motivate, coach, and discipline all employees in the Restaurant to ensure that established cultural and core standards are met.
Manage the Restaurant Dining operation.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Work harmoniously and professionally with co-workers and supervisors.
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