JOB OVERVIEW Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporatefranchise policies and procedures and federal, state and local regulations while meetingexceeding financial goals. REPORTS TO Executive Chef ESSENTIAL JOB FUNCTIONS 1.Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate. 2.Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlets as required to ensure compliance with SOPs and LSOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 3.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. 4.Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 5.Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 6.Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market. 7.Monitor and control the maintenancesanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 8.Comply with attendance rules and be available to work on a regular basis. 9.Perform any other job related duties as assigned.