- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all required meetings and trainings.
- Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business.
- Maintain high standards of personal appearance and grooming.
- Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to maintain confidentiality of information.
- Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners.
- Always maintain a warm and friendly demeanor.
- Perform other duties as requested by management.
- At least 8 years of progressive experience in similar or equivalent role
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
- Take all steps to maximize profitability and to ensure that the Food and Beverage profit budget is achieved.
- Conduct profit driven Food and Beverage audits and field visits.
- Monitor and analyze the labor cost at a restaurant level, according to business levels/activity/season
- Responsible for hands on implementation of all Food and Beverage concepts and standards.
- Reviews manus and drink lists including menu engineering, merchandising, menu item selection, writing style, cover and arrangements.
- High quality service standards and guest satisfaction focused.
- Be an active listener who seeks clarity and follows through on requests.
- Ensure costs are controlled and in line with business levels.
- Clear understanding of State, Federal, and Local employment laws.
- Work with the management team and keep them informed of any pertinent issues as they arise.
- Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
- Monitor quality of service in the outlet.
- Ensure compliance with all local liquor laws, health, and sanitation regulations.
- Ensure compliance with SOPs and requisition procedures.
- Conduct staff performance reviews in accordance with our standards.
- Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
- Be involved in and conduct departmental training.
- Interview candidates and follow standards for hiring approvals.
- If applicable, ability to travel for meetings or other business related necessities.
- Ensure overall guest satisfaction.
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Description
TableOne Overview:
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location:TableOne Hospitality Las Vegas, NV
Overview:The Director of Operations is responsible for coordinating, supervising and directing all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
