JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if
applicable. Supervises daily restaurant operations and assists with menu
planning, maintains sanitation standards and assists servers and hosts on the
floor during peak meal periods. Strives to continually improve guest and
employee satisfaction and maximize the financial performance in areas of
responsibility. Determines training needed to accomplish goals, then implements
plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage,
culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel
and Restaurant Management, Hospitality, Business Administration, or related
major; 2 years experience in the food and beverage, culinary, or related
professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages ...