Lake Ozark, MO
Assists in directing and overseeing all food and beverage facets including, but not limited to: guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
Sets and implement schedules for the restaurant, banquet and beverage cart departments.
Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.
Assists in the completion of all month end inventories to include the kitchen, bars, and beverage cart.
Assists with budget development and cost analysis.
Assists in the marketing of the restaurant and catering departments, both internal and external.
Assists in the managing the floor of all banquet events.
Manages table service standards for both banquets and the restaurant.
Promotes and implements all Lodge of Four Seasons standards, procedures and policies.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.