Primary

• Promote, work, and act in a manner consistent with the mission of King Street Oyster Bar: To provide excellent food prepared with the freshest ingredients while engaging ourselves whole heartedly into the community, one oyster, one person, and one neighborhood at a time.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
• Weekly meetings with General Manager and BOH Manager, with agendas and goals.
• Daily shift meetings with FOH employees.
• Use Managers opening and closing checklist daily.
• 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.
• Monitor beverage preparation methods, portion sizes, and garnishing and presentation of beverages to ensure that it’s prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• 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.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budget, payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor forecast and update forecasting board and 7shifts.
• Maintain liquor and equipment inventories and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some beverage preparation or service tasks, such as bartending, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Be knowledgeable of restaurant policies regarding personnel
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies based on cost%
• Recruit, interview, and train new team members
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations

Supplemental

• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Create specialty drinks and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.