Reports to: Director of F&B

Supervises: F&B Team Leads, Hourly Team Members

Purpose

Provides leadership at restaurant-level, collaborates with Director of F&B and management team members to ensure the consistent execution of Rod ‘N’ Reel Resort’s quality standards, operating systems, procedures, core values and mission statement.

Key Accountabilities

• Actively manage and hold restaurant Front of House (FOH) team accountable for consistent adherence to Rod ‘N’ Reel’s quality standards, operating systems/procedures, and sanitation and safety regulations/requirements.
• Role model and actively influence the behavior of others to ensure Rod ‘N’ Reel’s core values and mission statement are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience.
• Develop, sustain, and innovate high-performance work teams, collaborating with the Director of F&B and Human Resources. 
• Achieve profitability of restaurant through effective financial management
• Ensure the facility is properly maintained.
• Represent, support, and protect the Rod ‘N’ Reel’s brand.
• Assist New Restaurant Openings as required.

Responsibilities

Quality Standards

• Teach and regularly coach team leads and hourly team members on maintaining Rod ‘N’ Reel Resort’s service, food and beverage standards.
• Actively monitor food and beverage quality to ensure adherence with Rod ‘N’ Reel Resort standards. Provide timely feedback to the Director of F&B, and lead action to correct any issues.
• Regularly observe expo position to ensure it is operating efficiently and consistently maintaining food quality standards.
• Verify and conduct, when necessary, line checks and production walks. Ensure both are being completed in compliance with Rod ‘N’ Reel Resort’s systems and standards.
• Ensure that the knowledge, tools/skills, expectations, and the core values are in practice in the restaurant (concepts are understood by hourly team members, terminology is part of daily dialogue, etc.).
• Understand - at expert level - all aspects of Rod ‘N’ Reel Resort’s production. Continuously observe, evaluate, and correct as necessary all aspects of food production, including recipe adherence, food quality, storage, and equipment maintenance.
• Manage restaurant staffing, scheduling, and supervision while ensuring a quality guest experience.

Operations

• Maintain full and properly trained team members to operate the restaurant effectively.
• Conduct and ensure daily, pre and post team shift huddles and meetings are held to review the operational details of the day ahead and ensure that they are executed effectively and efficiently.
• Ensure the restaurant is properly staffed for all shifts.
• Actively monitor all service areas (dining room, bar, kitchen, restrooms) to ensure systems are being followed and guests are enjoying their experience.
• Identify operational issues and system breakdowns. Provide feedback to the F&B Director and lead corrective action.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Ensure all inventory processes and procedures are completed accurately.
• Ensure that proper security procedures are in place to protect team members, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. 
• Initiate and ensure proper information is gathered promptly if a guest or team member is injured or an issue should arise.
• Facilitate complete and ongoing communication with Director of F&B for all operational issues, concerns, or changes.

Financial Management

• Achieve budgeted goals for each accounting period.
• Assist Director of F&B with restaurant management software, like Toast and OpenTable.
• Maintain strong internal controls for payment collections and safeguarding against loss. Authorizing various transactions such as refunds, voids, and cash drawer reconciliation. 
• Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with Rod ‘N’ Reel Resort policies and procedures.
• Execute corrective action plans to remedy financial challenges and ensure a profitable operation.

People

• Assist the Director of F&B with the hiring process. Manage the supervision and development of team members. When necessary, manage team member counseling and discipline (which may include terminations). Completing counseling forms. 
• Ensure complete and proper documentation for all personnel actions (hiring, performance review, disciplines, etc.) Completing Personnel Action Forms.
• Develop team members by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations.
• Continuously evaluate team members and actively assist the identification, development, and promotion of key talent through sponsorship of high potentials and participation in and support of company-provided training and development programs and initiatives.
• Ensure all training materials, schedules and guidelines are being followed.
• Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with team.
• Monitor restaurant team morale. Take action to correct breakdowns in team member satisfaction and engagement at the restaurant level.

Qualifications:

• Minimum of 3years restaurant management experience in full-service, high- volume restaurant
• Demonstrated track record of strong leadership and ability to lead high performing teams
• Demonstrated ability to achieve positive financial results at restaurant level
• High-level organizational skills with multi-task capabilities
• Ability to adapt to changing priorities and manage workloads with minimum direction
• High attention to detail and follow through
• Excellent communication skills.
• Excellent interpersonal and relationship building skills
• Dependable, reliable, and highly motivated

Physical Requirements:

• Able to work 10-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Able to withstand changes in temperature, steam, and heat
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation