Maitre'd

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. • Compile and balance cash receipts at the end of the day or shift. • Perform various financial activities, such as cash handling, deposit preparation, and payroll. • Supervise and participate in kitchen and dining area cleaning activities. • Estimate ingredients and supplies required to prepare a recipe. • Investigate and resolve complaints regarding food quality, service, or accommodations. • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. • Control inventories of food, equipment, smallware, and liquor, and report shortages. • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. • Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Continually strive to develop staff in all areas of managerial and professional development. • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. • Perform some service tasks, such as clearing tables, and serving food and drinks when necessary. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks • Attend all scheduled employee meetings and offers suggestions for improvement.