Job Description
job overview Areas of responsibility include restaurant/bar and room service (where applicable). Oversees day-to-day restaurant operations, assists with recipe development, maintains sanitation standards, and assists servers and hosts in cleaning floors during peak dining hours. Strive to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility. Determine the training needed to achieve your goals, then execute the plan.
Responsibilities + Skills
Two-year degree from an accredited university in food service management, hotel and restaurant management, hospitality management, business administration or related major; 2 years of work experience in food and beverage, culinary or related professional field.
Education
High school diploma or high school equivalency (GED); 4 years experience in foodservice, culinary or related professional field.
Experience
