This position helps manage, coordinate, and support the restaurant and bar teams to maintain exceptionally high levels and volumes of service. Primary responsibilities include managing and directing the work of restaurant and bar staff; as well as training and coaching staff on prompt and courteous service while developing an effective flow of guests through the dining room and bar. Additional responsibilities include positive guest recognition and relations; greeting and seating guests; anticipating guests needs; monitoring the flow of guests, including table turnover, guest arrival, guest departure and pace of the restaurant; and assisting service staff when necessary.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Provides leadership and oversight to the restaurant and bar outlets and ensures a positive guest experience, building loyalty, frequency of patronage, and sales through oversight and personal interactions.
• Maximizes seating densities, plans seating strategies and section assignments, and maintains reservation system to aggressively sell seats.
• Ensures prompt and courteous service while developing an effective flow of guests through the dining room and bar, including but not limited to planning seating strategies to maximize seating densities, expediting service, overseeing the flow of orders, maintaining a presence on the floor, visiting with guests, and establishing guest relationships.
• Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
• Ensures implementation and adherence to cash handling and alcohol service policies through training and support and maintains liquor cost control through enforcement and accountability.
• Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
• Performs basic transactions such as the sale of to-go orders and gift card transactions utilizing the point of sale system.
• Ensures restaurant and bar staff provide quality beverages and food products consistently by adhering to all recipe standards.
• Oversees set up and closing duties, including but not limited to restaurant, bars, vending machines, espresso bar and equipment.
• Assists in maintaining the point of sale database and managing all point of sale related issues, including but not limited to programming new menu items, creating keypads, troubleshooting printer issues etc.

• Assists in ordering liquor, wine, beer, and other products and supplies for the department.
• Ensures compliance with local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service, personnel, and safety.
• Manages recycling efforts and sustainability policies and programs (when applicable).
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
• Completes all other duties as assigned.

Supervisory and Administrative Functions:

• Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits, including preparing daily, weekly and monthly financial reports. Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
• Completes administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, liquor/beer/wine, supplies, and equipment orders, work orders, memorandums, etc.).
• Recruits, hires, and onboards high performing individuals to Morrissey Hospitality standards.
• Coordinates, trains, and monitors the performance of staff through training programs, frequent feedback, regular performance reviews, and exceptional communication skills.

MINIMUM REQUIREMENTS

• At least two (2) years related experience in a high-volume, high energy, food and beverage environment.
• Knowledge in food, wine/liquor/beer and other beverages, and restaurant seating standards.
• Strong verbal, written, and interpersonal communication skills.
• Competency in Point of Sale systems, working knowledge of office software, reservation systems, and food costing systems.
• Working knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
• Sound judgment, tact, and ability to make independent decisions regarding planning, organizing, and problem solving.
• Ability to meet the physical demands of standing, walking, squatting, lifting and carrying (food, beverages, trays, inventory, etc.) for extended periods of time, to read, to answer phones, to write emails and other correspondence, to work effectively in a restaurant environment as well as an office environment, and to occasionally travel (locally) to other Morrissey Hospitality business units.

PREFERRED SKILLS & QUALIFICATIONS

• Food safety certified.
• Alcohol service certification.
• Competency in POS systems and Microsoft Office preferred.