![]() Implement efficient and productive systems/processes in all departments (staffing levels, etc.Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.Must firmly confront poor performance while also recognizing and rewarding good performance.Lead and drive restaurant’s PR, Marketing, and Sales Building efforts/tactics.Develop plans for continuous improvement in the restaurant’s service levels.Hire great talent and terminate any member of the staff on an as needed basis.Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.Conduct quarterly management evaluations to track improvement of fundamental skills.Give Managers meaningful and challenging work assignments.Camelback Rd., 109, 60) is set to spark a wood fired love affair. Develop management team to develop people and manage systems Opening on Monday, October 21 inside a mid-century modern-inspired space in the heart of the Camelback Corridor, FLINT by Baltaire (2425 E.“Inspire, Inspect, and Inform” restaurant personnel on a daily basis.Drive all standards in day-to-day operations.Must understand how to use basic computer applications and POS systems.Maintain the highest level of safety, security, sanitation, and cleanliness of facility.Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback.Understand the market and surrounding areas (i.e.Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.Execute and maintain quality and consistency of food and service with full adherence to standards to acquire and protect restaurant sales – act with a sense of urgency, be friendly, professional, and engaged.Professionalism in actions and words (written and verbal) are required at all times. Holidays, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. This hands-on management position requires no less than 55-60 hours of work per week. Must meet or exceed expectations set according to budget/P&L projections. Optimize profits and lead the restaurant according to business plan (as laid out by executive management). Oversight of employee development including all BOH and FOH Managers, inventory management, food/supply purchases, and guest satisfaction are top priorities. The Assistant General Manager is responsible for managing daily operations of the restaurant. We’re introducing some new flavors and I’m highlighting some regions that haven’t necessarily been done on a larger scale there, while still keeping it approachable enough that it’s not going to come off as hardcore.An established, high-profile, upscale restaurant in the heart of Phoenix is looking for a well-seasoned, professional assistant general manager for the restaurant. “But one of the things that we have been hearing that really makes us happy is that we’ve brought something that hasn’t really existed there before, which was our goal from the outset. “There’s certain things you can do that you know people are going to love, and that’s all well and good,” he said. His new venture, Flint by Baltaire, opened in Phoenix last week and he seems to have figured at least one thing out: The most popular dish, which is unique to this location, is the hummus topped with spicy harissa, crispy shallots and pulled short rib. Potluck Club Brings Modern Cantonese-American Cuisine to NYC’s Chinatown This New Chicago Restaurant Explores the Turkish, Persian and Indian Flavors of the Silk Road Michter’s Will Release a New Toasted Barrel Sour Mash Whiskey for Just the Second Time
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