Manages restaurant and/or outlet operations and staff on a daily basis.
Areas of responsibility may include one Restaurant, Bar/Lounge, Pool/Pavillion and/or Room Service.
Sales volume, number of meals served and complexity of the operation determine level of responsibility.
Depending on level of responsibility, supervises daily restaurant operations; assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
May function as a department head to direct and work with the food and beverage management team and associates to successfully execute restaurant operations; strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.
41 CFR 60-1.
35(c)
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