Job Description

Overview

Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of venue by performing the following duties:

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Direct and lead day-to-day operations of LandShark Landing Area that includes the restaurant team of supervisors, service staff, hosts, cooks, and dishwashers in restaurant outlet. Manage and ensure standards are being followed; delegate work to ensure optimum team efficiency. Control and manage all areas of cost management including cost of beverage, wages, and other budgeted and non-budgeted expenses.
• Conducts daily shift meetings.

• Visits all tables during every guest’s meal to ensure guest satisfaction and consistent customer service.

• Plan and manage the procurement and preparation of the food and beverages in LandShark Landing Area in a safe, sanitary, and cost-effective manner.
• interview, hire, train, coach, counsel, resolve conflict through fair treatment policy, and discipline and terminate as appropriate, with the constant collaboration of the Human Resources Manager and Vice President.
• Assists with opening and closing responsibilities and assigning duties to Staff Members and including overseeing dining room set up and conducting a walk-through of venue.

• Understands and utilizes all safety and sanitation practices as defined in the safety program

• Adheres to all company policies and procedures as established in the Staff Member Handbook.

• Assists with labor controls, scheduling and assigning duties to Staff Members.

• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include fiscal responsibility, customer service, safety and sanitary regulation, all federal, state, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market LandShark Bar and Grill, restaurant; develop and manage the implementation of menus, promotions, displays, decorations, and presentations to best capture both resort and local market guests to meet/exceed sales and financial goals and objectives. Provide input to develop, implement and manage business/marketing plan/plans.
• Manage Point-of-Sale system and devices to ensure associate interface, pricing, reports, and upkeep is maintained to properly account for all transactions and ensure financial responsibility. Periodically run reports to ensure system integrity is maintained.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment to protect the assets, comply with regulations and ensure quality service.
• Check that all equipment is in safe and working order. Complete work orders for any equipment in need of repair or replacement.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Comply with attendance rules and be available to work on a regular basis.
• Performs other duties and tasks as assigned or determined by management and moves with a sense of urgency.

EXPERIENCE

• Minimum 3 years in restaurant operations in a key supervisor or manager role.
• Health permit/food safety and alcohol knowledge.
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Good judgment and decision making abilities.
• Basic computer skills, Word, Excel, and Outlook preferred.

LANGUAGE SKILLS

Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

MATHEMATICAL SKILLS

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/line graphs.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is required to walk, sit, climb, or balance, and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat. The noise level in the work environment is usually moderate.

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