Executive F&B

CORE WORK ACTIVITIES Assisting in Management of Slow down place team

• Handles employee questions and concerns.
• Monitors employees to ensure performance expectations are met.
• Provides feedback to employees based on observation of service behaviours.
• Assists in supervising daily shift operations.
• Supervises Slow down place and all related areas.
• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

Conducting Day-to-Day Operations

• Ensures all employees have proper supplies, equipment and uniforms.
• Communicates to Chef and Community Manager for any issues regarding food quality and service levels.
• Ensures compliance with all policies, standards and procedures.
• Monitors alcohol beverage service in compliance with local laws.
• Manages to achieve or exceed budgeted goals.
• Performs all duties of restaurant employees and related departments as necessary.
• Opens and closes restaurant shifts.

Providing Exceptional Customer Service

• Interacts with guests to obtain feedback on product quality and service levels.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Encourages employees to provide excellent customer service within guidelines.
• Handles guest problems and complaints, seeking assistance from supervisor as necessary.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Meets and greets guests.

Conducting Human Resource Activities

• Supervises on-going training initiatives.
• Uses all available on the job training tools for employees.
• Communicates performance expectations in accordance with job descriptions for each position.
• Coaches and counsels' employees regarding performance on an on-going basis.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations.