This is the top position in the Restaurant. You are solely responsible for the production of the food & beverage, its associated costs, labor costs, and overall operational functions.

• Greet customers
• Be courteous and cordial to everyone
• Handle customer problems and complaints
• Understand and make a decision based on each individual situation
• LISTEN to problems and show concern
• Determine how to solve problems - discounts, remaking the food, etc.
• DO NOT ARGUE WITH THE CUSTOMER
• If the problem has to do with service, take care of the partial or entire ticket depending on situation
• Consistently “walk the kitchen” so you can catch a little problem BEFORE it develops into a BIG problem!
• ALWAYS: Stay calm, respond in a concerned and sympathetic manner, behave
  respectfully and be helpful. Listen to complaints & compliments and react effectively.
• Implement sales and customer service programs
• Handle employees - both Front of the House and Back of the House
• Front of the House (FOH)
  • Be respectful to employees - “If you want respect, you have to give it"
• Back of the House (BOH)
• • Watch ticket times and the rail to make sure cooks are not falling behind
  • Be ready to jump in and help when cooks need assistance
  • Control seating at peak times
  • Prepare Paperwork
  • Prepare labor schedules for both FOH & BOH
  • Oversee beverage inventory and purchasing when no beverage managers is present
  • Collaborate with ownership on current food costs and make suggestions for menu adjustments
  • Manage social and print media campaigns when ownership requires it