PRIMARY FUNCTIONS AND RESPONSIBILITIES:

· Oversee daily food and beverage service in the restaurant and bar.

· Organize and coordinate the set-up and execution of all catering and special event functions.

· Maintain operational budget with regards to staffing, expenses and revenues.

· Supervise service personnel in restaurant and bar.

· Implement and ensure service standards for dining room.

· Coordinate with Chef regarding service, menus, guest feedback, and reservations.

· Schedule all service personnel so that the dining facilities are properly staffed according to budget and productivity guidelines.

· Assist in ensuring guest satisfaction by handling, correcting, and recommending corrective action for any guest complaints.

· Supervise the required requisition procedures so that the facility may always be stocked with the items necessary for guest service.

· Maintain a clean and safe work environment; ensure that all equipment is in good working order and that dining room and service stations are inspected for neatness and cleanliness.

· Maintain service station and assist all service personnel in the performance of their duties.

· Assist in greeting and escorting guests to tables and providing menus as needed.

· Ensure good employee relations by working with all employees in a fair and consistent manner.

· Implement all departmental policies and procedures as set forth by Company.

· Assists in formulating, and implementing employee training and developmental program. Maintain ongoing training program.

· Maintain and update wine list.

· Create and monitor opening and closing duties of service staff.

· Meet monthly financial and budgetary deadlines including reconciliations, variances, employee statements, etc.

· Responsible for timely completion of employee annual performance appraisals.

· Responsible for timely payroll administration and submission of personnel related paperwork.

· Participate in continuous training to enhance career development and technical areas of expertise.

· Perform other duties as assigned.

QUALIFICATIONS:

Skills & Abilities:

· Must possess excellent oral, written, and interpersonal skills.

· Must possess the ability to interact with members and staff on all levels in a professional, positive, and friendly manner.

· Position requires a highly professional demeanor, adaptability, flexibility and adherence to a strict level of confidentiality.

· Ability to communicate clear instructions and comprehend and carry out instructions.

· Ability to work as a team player and lead by example.

· Ability to adhere to wine and food service policies, procedures, and safety and sanitation.

· Ability to work all shifts, days, nights, weekends, and holidays

· Proficient in Microsoft Word, Excel, e-mail, internet and POS system.

· Ability to read, write, see, speak, and hear English.

Experience:

· Experience with restaurant POS systems.

· Minimum 5 years experience supervising staff in a full-service fine dining environment.

· Knowledge of wine and wine service preferred. Attendance to wine seminars and service training strongly preferred.

Education/Certifications:

· Valid State Liquor Service and Food Handlers certificates.

· High School diploma required, Bachelor’s degree preferred.

Job Type: Full-time

Pay: $65,000.00 - $78,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday

Ability to commute/relocate:

• Antioch, IL 60002: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Night Shift (Required)

Work Location: In person

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