![]() Train all employees to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality,Įxpected to be knowledgeable of restaurant policies and procedures and correct any identifiable issues on the spot. Expected to lead by example, by becoming the expert in all aspects of the restaurant. This includes providing the appropriate level of coaching Responsible for continually providing leadership and guidance by role modeling how to deliver an outstanding customer experience,Īs well as, how to properly execute all standards within the restaurant. Initial preliminary interviews, and making recommendations related to hiring decisions Responsibleįor making sure the unit is appropriately staffed for their shift to best enable the team to provide an outstanding customer experience.įill in where needed to ensure customer experience standards and efficient operations are met.Įxpected to assist the GM in making sure the unit is adequately staffed, can assist the GM with recruiting efforts and conducting Responsible for weekly submission of a proposed schedule for the team members on their shift to the GM for approval. Successfully promote and publicize the brand within guidelines established by the Marketing Dept. Responsible for ensuring cash controls are maintained by adhering to cash handling and reconciliation procedures in accordance ![]() Oversee the food delivery process, verify orders and ensure product is stored according to policy and food safety standards. Production and service standards are met through direct supervision, coordination and delegation of key operational tasks. Responsible for ensuring product quality, The RM is accountable for the operational excellence of the restaurant during their shift. This includes ensuring all customers feel welcome and are given attentive, friendly and courteous service at all times. Responsible for fostering an environment designed to provide an outstanding internal (employee) and external customerĮxperience. List main responsibilities in order of importance. The RM must help reinforce the Frisch’s culture on his/her shift by mentoring, coaching, and developing the hourly employees to help them be successful. The RM is accountable for customer satisfaction, the financial performance, food safety, quality service, and safety and security during their shift. Discards all trash in proper trash receptacles, and empties cans.The Restaurant Manager (RM) is responsible for effectively managing his/her shift to contribute to the overall success of the restaurant and the alignment with Frisch’s vision to be the “Best Place to Work, Eat, and Own”.Assists the Dish Attendant with washing and storing of dishes, flatware and glasses.Filters the fryers, restocks, cleans and sanitizes kitchen floors, ovens, grills, and other cooking equipment.Properly places food on plates/platters, ensuring it has been cooked per order, and appearance is aesthetically pleasing.Monitors the time needed for each dish to cook and removes cooked dishes timely.Understands and complies consistently with our standard portion sizes, quality standards and kitchen rules, policies and procedures.Arranges uncooked food by placing on grills or fryers.Properly cooks all items on the menu by following standard recipes.Promptly reports equipment and food quality items to management.Maintains a clean and sanitary work station area including tables, shelves, walls, oven, grills, and refrigeration equipment.Practices safe food handling and clean up.Arranges ovens grill and other related equipment, and verifies cooking ranges are set at proper heat levels.Assures the cleanliness and sanitization of work area.Prepares ingredients such as meats, vegetables and fruits by cutting, slicing, and portioning.The General Kitchen position is expected to be fully knowledgeable about all functions in their department. Performs all required duties to maximize guest satisfaction and quality work environment. Under the direction of the Kitchen Leader, is responsible for the accurate, efficient and quality preparation of all food served to guests.
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