Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with the day-to-day operations of the restaurant, including both Front of House and Back of House functions. Ensures seamless coordination between kitchen and service teams to deliver high-quality food, exceptional guest experiences, and operational efficiency. This role operates in a support capacity and has no independent authority to hire, terminate, formally discipline, or make binding business or financial decisions on behalf of the company.

Position Description:

• Ensures the highest quality food and guest experience is delivered consistently and meets company specifications.
• Assists in training new staff members across both Front of House and Back of House departments.
• Assists management with motivating, developing, coaching, and counseling staff members to ensure proper service and culinary standards are maintained.
• Oversees overall restaurant flow, ensuring smooth coordination between kitchen production, expo, and guest service.
• Visits guest tables during service to ensure satisfaction, resolve concerns, and maintain high levels of hospitality.
• Supports management in overseeing expo operations to facilitate timely and accurate food delivery in accordance with established standards.
• Notifies management of low inventory and recommends new inventory for both FOH and BOH operations.
• Supports management in coordinating daily staff assignments and workflow across departments as directed.
• Promptly communicates staff member concerns and operational issues to management for resolution.
• Authorizes comps and discounts within pre-approved limits established by management to support guest satisfaction.
• Supports management in upholding company standards for service efficiency, Sanitation, food safety, and training compliance across FOH and BOH operations, and promptly reports any concerns or deficiencies to management.
• Supports management in encouraging staff member development and reinforcing service and culinary standards through positive, constructive engagement.
• Ensures all productivity, service, and quality standards are consistently maintained.
• Maintains a high level of knowledge regarding company products, menu items, and promotions; communicates effectively to guests and staff.
• Establishes rapport with guests through name recognition and proactive engagement.
• Assists with coordination of catering and banquet functions with appropriate department heads.
• Ensures proper plate presentation and adherence to recipe and product specifications.
• Supports waste prevention initiatives and quality control standards in kitchen operations.
• Adheres to responsible alcohol service policies and ensures FOH compliance.
• Utilizes all safety and sanitation practices as defined in company safety programs and reports any incidents to management.
• Adheres to all company policies and procedures as outlined in the Staff Member Handbook.
• Performs other duties as assigned by management and responds with urgency in a fast-paced environment.

Skills/Experience:

• 1–2 years restaurant experience in a high-volume Food & Beverage environment.
• Leadership experience preferred.
• Strong written and verbal communication skills.
• Ability to interact professionally with multiple departments and external contacts.
• Ability to manage multiple priorities in a fast-paced environment with direction from management and in accordance with established procedures.
• Ability to follow established protocols, assess routine operational situations, and escalate issues to management promptly and appropriately.
• Basic computer skills (Word, Excel, Outlook preferred).

Educational Requirements:

• High school diploma or GED required.
• Valid food safety certification and alcohol awareness certification required (must be obtained prior to first day of employment, subject to local laws).