GENERAL PURPOSE

Plan and manage the restaurant, room service and other outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

ESSENTIAL DUTIES/RESPONSIBILITIES

Manage the human resources in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.

Implement company programs and manage the operations of the restaurant, room service executive lounge as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).

Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

Ownership of the Micros system (programming, updating, etc.) for the restaurant and Made Market.

Manage the digital signage for the restaurant.

Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.

Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

No travel required.

OTHER DUTIES/RESPONSIBILITIES

Perform special projects and other responsibilities as assigned.

Participate in task forces and committees as required.

SUPERVISORY DUTIES

Two – ten employees.

JOB QUALIFICATIONS

Knowledge

Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.

Supervision/management communication skills are required.

Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.

Ability to make occasional decisions which are generally guided by established policy and procedures.

Skills

Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.

Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.

Must have knowledge of chemicals/agents for training purposes.

Abilities

Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 - 40 lbs.

Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.

No kneeling required.

Mobility - 95% of shift covering all areas of outlets supervising.

Continuous standing to assist at hostess station - minimal stationary standing.

Climbing stairs - varies by location.

No driving required.

Education/Formal Training

More than two years of post-high school education.

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

Material/Equipment Used

Coffee machine, telephone, toaster, credit card machine, photo copier, liquor and soda gun.

Environment

Inside 95% of work day.

Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

Ambassador should embrace the Greenwood Core Values of:

• Integrity in Conduct
• Cooperation in Action
• Excellence in Performance

Also cultivate and build the Greenwood EFFECT culture to develop and lead their team

• Engaged-encourage, identify positive moments
• Fun-maintain a healthy and happy workplace
• Flexible-adapt and change while maintaining our standards of excellence
• Equipped and Empowered-provide the necessary tools and leadership to cause success
• Community-caring about our work, our colleagues and our ambassadors
• Trust-foster high levels of trust within the department