Job Description
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Supervise dining room operations and food and beverage service for Italian restaurant
Control the quality and presentation of the Italian food output, manage the provision of food and services to Italian restaurant patrons, will coordinate wine and beverage services, and will supervise the work of all front of the house workers.
Investigate and resolve complaints regarding food quality, service, or accommodations;
Coordinate assignments of servers, bartenders, hosts and bussers to ensure economical use of food and timely table delivery;
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted;
Maintain food and equipment inventories, and keep inventory records;
Recruit and hire staff and ensure efficient operations by monitoring staff hours and duty assignments;
Establish standards for personnel performance and customer service;
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs;
Keep records required by government agencies regarding sanitation or food subsidies;
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities;
Order and purchase equipment and supplies for front of the house operations;
Review work procedures and operational problems to determine ways to improve service, performance, or safety;
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable;
Ensure accurate cash counts and bank deposits;
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Supervise and coordinate the monitoring of employee and patron activities to ensure liquor regulations are obeyed;
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned;
Work with chef and managers to create new Italian-style food and beverage offerings using knowledge of latest culinary trends in Italy and traditional recipes.
Requirements: 2 years experience as Front of House Manager, Italian Restaurant or Italian Restaurant Manager
Compensation and Benefits
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Salary Range: $60,000.00 Per Year Benefits Provided: Not Available Other Benefits: 2 weeks paid vacation after one year of service
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