Job Summary: 

• Responsible for all day-to-day operations and overall business conditions for a given shift

Essential Functions: 

Financial Performance and Results

·         Meet or exceed budgetary expectations on all associated line items

·         Cost control on labor, F&B, Liquor

• Responsible for managing labor cost, including overtime
• Assist with developing monthly and quarterly specials, events, etc.

Recruitment, training and management of staff

·         Conduct semi-annual evaluations of hourly staff and supervisors. Set goals for individuals and outline team’s action plans.  Propose raise recommendations to department director.

·         Maintain open door policy

·         Hold departmental staff meetings to keep everyone informed of our problems/progress

·         Monitor progress of staff & management.  Follow up/follow through of subordinates in reaching goals (continual coaching and guidance)

·         Provide for ongoing training of staff as needed

·         Oversee participation of staff in cross training/re-certification programs

·         Maintain appropriate staffing levels - hiring, terminations, maintain disciplinary documentation per HOB standards, ensure complete and thorough training of all staff and management (department director sign off)

·         Maintain positive staff relations (in all areas outlined in Manager evaluation form)

Maintain all Standards Set by House of Blues

·         Service Standards

·         Housekeeping - conduct walk through

·         R&M of physical plant

·         Meet or exceed health and safety requirements

·         Follow all policies and procedures as stated in Handbook and manuals

·         Maintain operational supplies

Ensure Smooth Operations of Department

·         Coordinate menu changes with Chef

·         Monitor and ensure reservations are managed

·         Oversee parties/special events 

·         Keep guest feedback log

·         Maintain, coordinate, and maximize labor based on nightly changes in sales/business volume.

·         Ensure environmental standards are adequate (light, sound, room temperature, cleanliness, line of sight, table maintenance, promotional materials, etc.)

·         Perform daily pre-shift

·         Provide for liquor pulls and ensure accurate accounting

·         Conduct line checks with kitchen staff as needed

·         Conduct table visits to ensure total guest satisfaction

·         Coordinate private/special events per event specifications

. 

Minimum Requirements:

• 1-3 years high volume experience in fine dining/restaurant/or club operations
• 1-2 years supervisory or operational management experience.
• Microsoft Word, Excel and PowerPoint knowledge
• High School Diploma required

Preferred:

• College Degree in related field
• Responsible Alcohol Service certification
• T.I.P.S. Certified or equivalent

Physical Demands/Working Environment:

• Working environment is fast-paced and has a moderate to loud noise level
• Ability to lift up to 75 lbs
• Flexible Schedule (days/nights, weekends)
• Position requires extended periods of prolonged standing, bending, stooping