Job Summary
Department-Specific Responsibilities
- Assists in the distribution of labor in the dining unit, trains part-time dining staff, monitors quality of product and services and is responsible for opening and closing the facility as needed.
Works under the direct supervision of the dining unit management team and certified sous chef (or designated culinary leader where a sous chef is not assigned).Assists in coordinating the placement of part-time staff.Trains entry-level, part-time staff in the performance of their jobs and duties while ensuring that proper sanitation procedures, serving methods, and guest service standards are followed.Monitors work performance of part-time staff for quality, accuracy, and completeness to ensure these meet department needs and standards.Works to promote part-time employee development and growth.Assists with the counting of weekly and monthly inventory.Responds to and resolves guest complaints and concerns in order to maintain positive guest relations.Works alongside front-line staff to meet operational needs in cases of short staffing or high-volume service periods.