Job Description

Position is 100 Percent out of state Travel. $27 Per Hour. Must have Fine Dining Front of House Restaurant Experience. 8 to 12 weeks travel rotations.

Key Responsibilities:

• Operations Management:

* Oversee daily front-of-house and back-of-house operations.
* Ensure smooth service, including table management, food and beverage delivery, and guest satisfaction.
* Maintain a clean, organized, and safe environment, adhering to health and safety regulations.
* Manage inventory, including ordering supplies, controlling costs, and minimizing waste.
* Plan menus, considering seasonal ingredients, dietary restrictions, and customer preferences.

• Staff Management:

* Recruit, hire, train, and supervise staff, including servers, bartenders, and kitchen staff.
* Develop and implement training programs to ensure high standards of service and food quality.
* Schedule staff, manage payroll, and provide performance evaluations.
* Address employee issues and maintain a positive work environment.

• Financial Management:

* Manage budgets, track expenses, and ensure profitability.
* Analyze financial data, identify areas for improvement, and implement cost-saving measures.
* Prepare financial reports and forecasts.

• Customer Service:

* Ensure exceptional customer service, addressing complaints promptly and professionally.
* Build relationships with regular customers and promote repeat business.
* Respond to customer inquiries and feedback.

Qualifications

• 2 Years Fine Dining Experience
• Ability to travel out of state 12 weeks at a time.

Additional Information

Travel Task Force.