POSITION DESCRIPTION:

Manages the employees and activities of the restaurant. Ensures food quality, cleanliness and guest satisfaction. Overall coordination of the restaurant operations to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from supplies, events, or the environment to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

NOTE: Traditions Spirits, Inc. ® may change the requirements of this job description at any time. These include but are not limited to the following.

• Communicates regularly with the Food & Beverage Director the activities of the restaurant and its employees to include written reports of the activities
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facility
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted
• Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
• Assess staffing needs, and recruit staff using methods such as attending job fairs
• Establish minimum standards for employee performance and guest service
• Greet guests, escort them to their seats, and present them with menus and wine lists
• Maintain food and equipment inventories, and keep inventory records
• Monitor employee and guest activities in order to ensure liquor regulations are obeyed
• Order and purchase equipment and supplies
• Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
• Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity
• Schedule staff hours and assign duties
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients
• Take dining reservations (if applicable)
• Explain how various menu items are prepared, describing ingredients and cooking methods
• Maintain personal health and sanitation standards (wash hands after using restroom, etc.)
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety

OTHER DUTIES AND RESPONSIBILITIES:

NOTE: These include, but are not limited to the following (additional responsibilities may be assigned as necessary):

• 
  Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Performing day-to-day administrative tasks such as maintaining information files and processing paperwork
• Assist the Vice President of Operations with special projects as needed
• Recruiting, interviewing, selecting, hiring, promoting, and terminating employees
• Uniforms and/or clothing should always be on stage clean
• Ensure everyone always wear safety/slip resistant shoes.
• Ensure everyone wears a safety belt when lifting objects over 20lbs.
• Create and support an environment of Teamwork by helping a fellow employee or guest, without a second thought
• Superior attendance and punctuality
• Attendance in mandatory meetings, training, workshops, and/or seminars
• Adhere to organization policies and procedures

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE):

• 
  Bachelors degree in area of specialty desired with a minimum of 5 years relevant experience
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction
• Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests
• Knowledge of economic and accounting principles and practices, banking and the analysis and reporting of financial data
• Knowledge of laws, legal codes, government regulations regarding the food service industry
• Excellent oral and written communication skills
• Expert computer skills, ability to compose and create reports, letters, memos, and procedures
• Mature judgment and professionalism in handling all matters
• Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures, and terminology
• Ability to read and understand information and ideas presented in writing
• Excellent math skills
• Excellent organization and problem solving skills
• Knowledge of InfoGenesis software

WORKING CONDITIONS AND PHYSICAL EFFORT:

• 
  Standing during most of the shift
• Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes
• Lifts and carries supplies, tubs and cases, weighing up to 50 lbs
• Essential hand/eye coordination
• Work is normally performed in a typical interior restaurant work environment
• Noise level is moderate to high
• Moderate exposure to cigarette smoke
• Limited exposure to physical risk
• Moderate physical effort required
• Some travel, overnight stays as needed, rarely
• Always wears slip resistant shoes
• Wears safety belt when listing over 30 lbs.

Directly supervises Assistant Manager, Crew Chief and restaurant hourly Employees at assigned unit. Responsible for the overall direction, coordination and evaluation of the Company unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training Employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining Employees; addressing complaints and resolving problems.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

NOTE: Traditions Spirits, Inc. ® may change the requirements of this job description at any time. These include, but are not limited to the following:

• Embodies Traditions Spirits Mission, Vision, and Core Values
• Develop and maintain professional functional working relationships with IHOP restaurant Employees, Home Office and Vice President, and guests
• Implement the IHOP 101 Training program for all restaurant employees to improve unit operations and the guest experience
• Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for assigned unit as defined by the current Standard Operating Procedures (SOP) and current operations plan
• Manage the restaurant floor and focus on regular contact with guests. Maintain the frequency of guest complaints within acceptable limits and handle complaints in a professional and timely manner. Ensure approved guest feedback system is in use and acted upon
• Communicates regularly with the Food & Beverage Director the activities of the restaurant and its employees to include written reports of the activities at the owner’s request
• Schedule staff hours and assign duties
• Comply with federal, state and local regulations that are applicable to the assigned unit
• Recruit, train and retain Employees in accordance with the current SOP and operations plan for assigned unit. Maintain turnover within acceptable limits. Conduct on-going coaching and administer the restaurant hourly compensation plan. Assure the performance appraisals and merit increases (if applicable) are given as scheduled. Properly document performance problems. Communicate and enforce policies on 1) sexual harassment 2) discrimination and 3) diversity. Maintain crew member appearance and uniform standards
• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and garnishes. Ensure food is presented well and served at appropriate temperatures, within standard ticket times
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a minimum with out-of-stock items
• Ensure the proper operational condition of equipment, building structures and premises according to federal, state and local regulations and SOP. Keep appliances and equipment well-maintained. Keep small wares, glassware and china adequately stocked. Maintain the interior and exterior appearance of the restaurant
• Ensure sanitation practices are maintained according to federal, state and local regulations and SOP. Ensure that food is properly stored (labeled, dated and rotated) and proper temperatures are maintained. Enforce and monitor a deep cleaning schedule. Train Employees on proper personal hygiene and food handling
• Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings and information on the use of safety tools and procedures. Keep the frequency of accidents within acceptable limits
• Maintain a safe and secure restaurant. Keep the back door of the restaurant and the doors to the office locked at all times. Control guest checks and follow proper register/cash-handling procedures
• Implement national and local marketing promotions, including the use of the correct Point of Purchase (POP) materials, posters and placements. Keep menus clean and in good condition. Use Family Friendly promotional items as described in the Family Friendly section of this SOP
• Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain personnel files with appropriate employment and legal documents
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted
• Perform other duties assigned
• This position is located within The Chickasaw Nation's Casinos.

OTHER DUTIES AND RESPONSIBILITIES:

NOTE: These include, but are not limited to the following (additional responsibilities may be assigned as necessary):

• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Performing day-to-day administrative tasks such as maintaining information files and processing paperwork
• Assist the owner with special projects as needed
• Recruiting, interviewing, selecting, hiring, promoting, and terminating employees
• Uniforms and/or clothing should always be “on stage clean”
• Ensure everyone always wear safety/slip resistant shoes
• Ensure everyone wears a safety belt when lifting objects over 20lbs
• Create and support an environment of “Teamwork” by helping a fellow employee or guest, without a second thought
• Superior attendance and punctuality
• Attendance in mandatory meetings, training, workshops, and/or seminars
• Adhere to organization policies and procedures

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE):

• High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience
• Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups and guests or restaurant Employees
• Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction
• Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests
• Knowledge of economic and accounting principles and practices, banking and the analysis and reporting of financial data
• Knowledge of laws, legal codes, government regulations regarding the food service industry
• Certification through assigned IHOP training courses
• Excellent oral and written communication skills
• Expert computer skills, ability to compose and create reports, letters, memos, and procedures
• Mature judgment and professionalism in handling all matters
• Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures, and terminology
• Excellent organization and problem solving skills

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Standing during most of the shift
• Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes
• Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs
• Essential hand/eye coordination
• Work is normally performed in a typical interior restaurant work environment
• Noise level is moderate to high
• Moderate exposure to cigarette smoke
• Limited exposure to physical risk
• Moderate physical effort required
• Some travel, overnight stays as needed, rarely

• TMJ