RESTAURANT SERVICE MANAGER

Dining Room Supervisor

Supervises and coordinates activities of dining room employees engaged in providing courteous and rapid service to customers by performing the following duties.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Hires, orients, schedules, coaches, trains and motivates staff.
• Develops and implements training goals and objectives in regards to operations.
• Takes order from customers or wait staff and suggestively sell beverages/food to guests.
• Cards all patrons that appear to be under the legal drinking age and refuses to serve alcohol to minors.
• Serves non-alcoholic beverages, mixed drinks, wine and draught or bottled beer in a friendly courteous manner to ensure guest satisfaction.
• Inventories, estimates and orders china, glass, linen and silver supplies per purchasing guidelines.
• Addresses customer's complaints concerning service, food, and beverages to ensure guest satisfaction.
• Inspects establishment and observes workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations.
• Communicates with other departments on items including but not limited to maintenance needs, food preparation, banquets, cleanliness, safety, marketing, motivation, retention and future planning.
• Controls departmental expenses according to budget and prevention of waste/spoilage.
• Knows the competition, market position and market segments.
• Cleans and maintains an organized work area.
• Plans and arranges promotional programs and advertisements.

Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

Directly supervises 1-30 employees in the Front of the House. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience. May require franchise specific certification as well as any federal/state/local food service certifications.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; and talk or hear. The employee frequently is required to climb or balance; stoop, kneel, crouch, bend or twist; taste or smell; and to push, pull or lift over 10 pounds. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.