Maitre'd

o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. o Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. o 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. o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. o Count money and make bank deposits. o Investigate and resolve complaints regarding food quality, service, or accommodations. o Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. o 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. o Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. o Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. o Maintain food and equipment inventories, and keep inventory records. o Schedule staff hours and assign duties. o Establish standards for personnel performance and customer service. o Perform some service tasks, such as clearing tables, and serving food and drinks when necessary. o Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. o Be knowledgeable of restaurant policies regarding personnel o Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. o Continually strive to develop staff in all areas of managerial and professional development. o Order and purchase equipment and supplies. o Review work procedures and operational problems to determine ways to improve service, performance, or safety. o Assess staffing needs and recruit staff. o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. o Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. o Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. o Attend all scheduled employee meetings and offers suggestions for improvement. o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. o Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. o Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.