Grand Buffet Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES
Primary duties and responsibilities include, but are not limited to, the following:
• Manage the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new team member orientation.
• Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinate the maintenance and development methods for high quality preparation of food; assist in the maintenance and development of procedures for food service; and present menu items for maximum guest service satisfaction.
• Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct team members as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area.
• Act immediately on all guest complaints to ensure that corrections are made when possible.
• Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the General Manager or Director of Food & Beverage.
• Monitor the work of all team members to ensure that established policies and procedures are being followed.
• Work closely with Internal Audit team to ensure compliance with established procedures.
• Ensure compliance with health and safety regulations
• Perform interviews for potential team members. Recommend changes including hiring, promotion, demotion, and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Counsel, guide and instruct assigned team members in the proper performance of their duties.
• Prepare and coordinate the periodical performance reviews of assigned team members.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES
• Present a neat and professional appearance.
• Compile, compute, and analyze pertinent data needed for reports
• Learn and retain menu, beverage, and food knowledge.
• Build rapport with internal and external guests.
• Bilingual is preferred.
• Knowledge of or experience using Microsoft Office Products is required.
• Ability of complex reading, writing, math, and task completion skills are required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE
• Minimum 4 years of restaurant/food supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES
• Servsafe certification required.
• Must be able to maintain appropriate Alcohol Awareness card.

PHYSICAL DEMANDS
• While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift.
• Must be able to occasionally lift/carry and push/pull up to 25lbs.
• The team member will occasionally have repetitive use of their dominant hand.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT
• Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices.
• The noise level in the work environment is usually moderate.
• Team Member may be exposed to slippery surfaces, fumes/odor and secondhand smoke.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.