Job Summary: 

• Take responsibility for growth and development by setting goals and leading his/her team.
• Seek out knowledge without direction and have an entrepreneurial spirit.
• Maintain great energy and a positive image for guests and staff.
• Serve as a role model for standards and behaviors consistent with company values and culture.
• Identify and develop talent proactively to formulate a strong team of top performers.
• Achieve financial goals for the assigned area without compromising food, quality and service.
• Support and work well with all members of the restaurant team.
• Adapt and succeed in a fast-paced environment.

Skills on Resume:

• Leadership Development (Soft Skills)
• Goal Setting (Soft Skills)
• Entrepreneurial Mindset (Soft Skills)
• Positive Attitude (Soft Skills)
• Talent Development (Soft Skills)
• Financial Management (Hard Skills)
• Team Collaboration (Soft Skills)
• Adaptability (Soft Skills)

Job Summary: 

• Uphold commitment to quality in service and brand standards with ongoing staff training.
• Maintain daily communication for food, wine, and beverage details as they relate to service.
• Create a work environment where staff development and a job well done are recognized.
• Accurately report all costs, meeting or exceeding all budgets.
• Meet labour targets, balance daily cash, train staff, and conduct pre-shift meetings.
• Be in charge of portfolio management, which may include bar inventory and ordering, staff scheduling and hiring.
• Demonstrate thorough dedication to product knowledge through participation in seminars and tastings.
• Develop and maintain a regular clientele, building relationships with the local guest community.

Skills on Resume:

• Service Standards (Soft Skills)
• Beverage Knowledge (Hard Skills)
• Staff Development (Soft Skills)
• Budget Control (Hard Skills)
• Labour Management (Hard Skills)
• Inventory Management (Hard Skills)
• Product Knowledge (Hard Skills)
• Guest Relations (Soft Skills)

Job Summary: 

• Create a restaurant business plan by surveying restaurant demand, conferring with people in the community, and identifying and evaluating competitors.
• Meet restaurant financial objectives by developing financing and preparing strategic and annual forecasts and budgets.
• Attract patrons by developing and implementing marketing, advertising, and public and community relations programs.
• Control purchases and inventory, reviewing and evaluating consumption reports.
• Maintain operations by preparing policies and standard operating procedures, by implementing production, productivity, quality, and guest-service standards.
• Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings.
• Build a strong team by recruiting, selecting, orienting, and training.
• Responsible for planning, monitoring, appraising, and reviewing job contributions.

Skills on Resume:

• Business Planning (Hard Skills)
• Financial Forecasting (Hard Skills)
• Marketing Strategy (Hard Skills)
• Inventory Control (Hard Skills)
• Operational Management (Hard Skills)
• Guest Satisfaction (Soft Skills)
• Team Building (Soft Skills)
• Performance Management (Soft Skills)

Job Summary: 

• Manage and oversee the entire restaurant operations.
• Identify service or operational issues and address them accordingly.
• Make all operational decisions to maintain health code compliance.
• Drive sales and minimize costs across labor, beverage, and food.
• Ensure excellent customer service from the entire team.
• Manage all guest inquiries, concerns and responses.
• Ensure all invoices, payroll, financials, and personnel-related admin duties are completed on time and accurately.
• Oversee HR mandate, training, hiring, and training coaching.

Skills on Resume:

• Restaurant Operations (Hard Skills)
• Problem Resolution (Soft Skills)
• Health Compliance (Hard Skills)
• Cost Control (Hard Skills)
• Customer Service (Soft Skills)
• Guest Relations (Soft Skills)
• Administrative Management (Hard Skills)
• Human Resources (Hard Skills)

Job Summary: 

• Drive P&L strength by implementing appropriate programs and systems and provide oversight to ensure adherence to such.
• Ensure that strong fiscal responsibility is demonstrated by staff.
• Utilize and/or create financial reporting tools to properly measure the area’s efficiency and financial success.
• Responsible for taking corrective action.
• Develop and administer operating and capital budgets.
• Conduct or review detailed management and operational analyses to ensure ongoing success and efficiency within the department.
• Responsible for specifications and quality of all food and beverage products.
• Control all labor and food cost percentages.
• Responsible for quality consistency and presentation of all food and beverage products delivered to guests.
• Lead the marketing efforts to include social media, grassroots community marketing and other promotions.
• Build community relations.
• Train and develop staff on the steps of service and following drink recipes and techniques.
• Recommend to senior management operational enhancements that support initiatives and promote excellence.
• Monitor profit and loss statements to ensure objectives are met and recommend corrective actions.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Ensure prompt and discreet notification to appropriate management of any observation of illegal acts or internal ethics violations.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stay abreast of the current trends and practices within the area of responsibility and communicate pertinent information to management peers, direct reports and team members.
• Responsible for cleaning and sanitizing work and public spaces.

Skills on Resume:

• Profit Loss Management (Hard Skills)
• Financial Reporting (Hard Skills)
• Budget Administration (Hard Skills)
• Cost Control (Hard Skills)
• Quality Assurance (Hard Skills)
• Marketing Leadership (Soft Skills)
• Staff Development (Soft Skills)
• Regulatory Compliance (Hard Skills)

Job Summary: 

• Build an effective team with a high retention rate of top performers.
• Own all areas of talent management from hiring and recruiting, coaching and feedback, succession planning, training and development, and performance management.
• Coach and lead team in managing product waste, FIFO practices, and understanding its impact on business.
• Complete implementation and ownership of bar/food/labor cost initiatives.
• Identify cost-saving opportunities within daily operations.
• Work effectively with the store leadership team and team members to execute marketing promotions and targets.
• Create a welcoming environment for guests.
• De-escalate and resolve conflicts when they arise.
• Establish and ensure effective communication occurs within the store and cascade any information from company communications accordingly.
• Manage inventory lifecycle through effective ordering with par-setting, ordering, receiving, and counting.
• Protect company assets, employees and facilities by ensuring compliance by all team members of company policies and procedures, including protocols for safety, health, security, maintenance, bar management, cash handling, food safety, and all operational guidelines and standards.
• Maintain current and accurate business, operational, legal, timekeeping and personnel records.
• Accomplish company goals by taking ownership of new company objectives, looking for ways to innovate and facilitating operational management.
• Review any financial and operational reporting to determine sales and cost opportunities.
• Initiate corrective actions and utilize tools and resources to prepare strategic sales forecasts and cost objectives.

Skills on Resume:

• Team Leadership (Soft Skills)
• Talent Management (Soft Skills)
• Cost Management (Hard Skills)
• Inventory Control (Hard Skills)
• Conflict Resolution (Soft Skills)
• Operational Compliance (Hard Skills)
• Financial Analysis (Hard Skills)
• Guest Experience (Soft Skills)

Job Summary: 

• Take a leadership role in engaging with guests, team members and business partners to meet and exceed their needs.
• Act as a coach and mentor to a 35+ team and to ensure high engagement levels, people development and retention.
• Manage cost and revenue in all areas of the restaurant without impact on brand or quality standards.
• Continuously identifying and developing areas for improvement and motivating the team to actively take part in the process to enhance the brand experience.
• Show a sound understanding of the restaurant and hotel market to retain and increase the restaurant's competitive advantage through continuous proactive strategic and operational planning.
• Proactively attracting and selecting talent for the department in line with company procedures and culture.

Skills on Resume:

• Guest Engagement (Soft Skills)
• Team Coaching (Soft Skills)
• People Development (Soft Skills)
• Cost Revenue Control (Hard Skills)
• Continuous Improvement (Soft Skills)
• Strategic Planning (Hard Skills)
• Market Awareness (Hard Skills)
• Talent Acquisition (Soft Skills)

Job Summary: 

• Maintain high levels of customer satisfaction by building relationships with the guests (through table touches, greetings, or warm farewells) and encourage employees to build relationships with the guests.
• Resolve customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools.
• Use tools such as Avero to analyze business trends and employee performance.
• Work in conjunction with the Food and Beverage Operations Director, develop ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Make sure that the restaurant and/or bar are in compliance with the Health Department Regulations and Standards and maintain the "A" grade.
• Apply knowledge of Health Department Rules and Regulations.
• Maximize employee morale through leading by example in demonstrating Spotlight 5 behaviors to both guests and employees and provide the tools, guidance and support needed to enable all restaurant employees to give world-class guest service.
• Conduct individual and team QIT, CIPs, EOS/SFS, Step 1 and Buzz sessions and use the Harrah's coaching cycle in giving both positive and corrective feedback.
• Follow and enhance departmental and restaurant-specific policies, procedures and sequence of service.

Skills on Resume:

• Guest Relationship Building (Soft Skills)
• Service Recovery (Soft Skills)
• Data Analysis (Hard Skills)
• Revenue Optimization (Hard Skills)
• Health Compliance (Hard Skills)
• Employee Engagement (Soft Skills)
• Coaching Feedback (Soft Skills)
• Service Standards (Hard Skills)

Job Summary: 

• Maintain visibility in operations, provide recognition, promote positive public relations, and handle complaints, concerns, or special requests from guests, clients, and group contacts
• Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.
• Work closely with the Hotel Manager, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Process the payroll and gratuity reports.
• Observe the physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements.
• Work harmoniously and professionally with co-workers and supervisors.

Skills on Resume:

• Guest Relations (Soft Skills)
• Food Beverage Expertise (Hard Skills)
• Cost Control (Hard Skills)
• Staff Leadership (Soft Skills)
• Menu Development (Hard Skills)
• Payroll Processing (Hard Skills)
• Facility Oversight (Hard Skills)
• Team Collaboration (Soft Skills)

Job Summary: 

• Oversee the restaurant operations’ efficiency, execute strategies to achieve company goals, sales targets, business development and brand development.
• Plan, develop and monitor the internal control system to ensure effective cost and wastage control, and efficient resource utilization.
• Ensure the daily operations are smooth and efficient, and comply with the statutory requirements according to the rules and regulations established by government authorities.
• Manage the team to ensure company standards can be maintained effectively inthe assigned operation area in terms of food quality, customer service and food hygiene and safety.
• Handle customers’ enquiries, feedback, or complaints, build and maintain strong relationships and loyalty with customers.
• Provide training and coaching to the staff members to ensure the quality and consistency of service.
• Collaborate with the Marketing team to develop and implement the marketing activity plans or promotional offers.
• Perform restaurant duties as assigned by the Operations Manager.

Skills on Resume:

• Restaurant Operations (Hard Skills)
• Strategic Execution (Hard Skills)
• Cost Control (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Service Quality (Soft Skills)
• Guest Relations (Soft Skills)
• Staff Coaching (Soft Skills)
• Marketing Collaboration (Soft Skills)

Job Summary: 

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure positive guest service in all areas.
• Investigate and respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manage shifts which include daily decision making, scheduling, and planning while ensuring consistent high quality of food preparation and service.
• Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews.

Skills on Resume:

• Cost Management (Hard Skills)
• Financial Administration (Hard Skills)
• Brand Standards (Soft Skills)
• Guest Service (Soft Skills)
• Complaint Resolution (Soft Skills)
• Shift Management (Hard Skills)
• Quality Control (Hard Skills)
• Employee Development (Soft Skills)

Job Summary: 

• Lead entire restaurant operation.
• Work alongside the Executive team to meet or exceed financial goals.
• Support and mentor restaurant leadership and staff.
• Focus on guest service and exceeding expectations.
• Uphold the highest of standards and provide accountability.
• Provide training, recognize strengths, and develop weaknesses.

Skills on Resume:

• Restaurant Leadership (Soft Skills)
• Financial Oversight (Hard Skills)
• Strategic Execution (Hard Skills)
• Team Mentoring (Soft Skills)
• Guest Experience (Soft Skills)
• Standards Enforcement (Hard Skills)
• Staff Training (Soft Skills)
• Performance Accountability (Soft Skills)

Job Summary: 

• Ensure guests receive the highest level of food quality and service.
• Manage and develop the restaurant, culinary and beverage teams from both Front of the House and Back of the House.
• Monitor and strive for the annual budget, while keeping an open mind for creative opportunities to profit and save.
• Manage labor costs and operating expenses.
• Develop relationships with guests, key suppliers, and industry associates.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue-generating solutions to maximize profit.
• Accountable for layout goals and developing strategies to accomplish said goals.
• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers.
• Benchmark the competition and be aware of competitive promotions and strategies.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance.
• Follow and ensure compliance with all policies and standard operating procedures as outlined in the Employee Handbook.

Skills on Resume:

• Service Quality (Soft Skills)
• Team Leadership (Soft Skills)
• Budget Management (Hard Skills)
• Cost Control (Hard Skills)
• Guest Relations (Soft Skills)
• Inventory Management (Hard Skills)
• Competitive Analysis (Hard Skills)
• Regulatory Compliance (Hard Skills)

Job Summary: 

• Responsible for coaching, teaching, and developing employees.
• Ensure staffing levels are ideal for all volume periods.
• Effectively manages and is held accountable for P&L results.
• Engage with the surrounding local community.
• Control food cost components of the entire restaurant.
• Provide a great work environment.
• Remain calm when handling guest complaints, and follow correct policies and procedures.
• Ensure exceptional product quality.
• Promote and maintain a great working environment.

Skills on Resume:

• Employee Coaching (Soft Skills)
• Staffing Management (Hard Skills)
• Profit Loss Control (Hard Skills)
• Community Engagement (Soft Skills)
• Food Cost Control (Hard Skills)
• Workplace Culture (Soft Skills)
• Complaint Handling (Soft Skills)
• Product Quality (Hard Skills)

Job Summary: 

• Select, train, and develop restaurant staff, as well as other HR functions, including discipline and terminations.
• Lead and motivate a team with a high degree of professionalism and accountability.
• Engage with guests and set the example for hospitality-driven service, resolve issues and complaints.
• Oversee scheduling and maintain labor costs within budget.
• Maintain restaurant profitability, including minimizing costs and growing sales.
• Oversee team to consistently offer exceptional food quality and speed of service.

Skills on Resume:

• Staff Development (Soft Skills)
• Team Leadership (Soft Skills)
• Guest Engagement (Soft Skills)
• Complaint Resolution (Soft Skills)
• Labor Scheduling (Hard Skills)
• Profitability Management (Hard Skills)
• Cost Control (Hard Skills)
• Service Quality (Hard Skills)

Job Summary: 

• Establish a restaurant business plan by surveying restaurant demand, conferring with people in the community, identifying and evaluating competitors, preparing financial, marketing, and sales projections, analyses, and estimates.
• Meet restaurant financial objectives by developing financing, establishing banking relationships, preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing and monitoring financial controls, and developing and implementing strategies to increase average meal checks.
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking changing demands.
• Control purchases and inventory by meeting with the account manager, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions.
• Maintain operations by preparing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, and determining and implementing system improvements.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons.
• Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and reviewing compensation actions, and enforcing policies and procedures.
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems.
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.
• Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments.

Skills on Resume:

• Business Planning (Hard Skills)
• Financial Management (Hard Skills)
• Marketing Strategy (Hard Skills)
• Inventory Control (Hard Skills)
• Operational Management (Hard Skills)
• Guest Satisfaction (Soft Skills)
• Human Resources (Hard Skills)
• Regulatory Compliance (Hard Skills)

Job Summary: 

• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer-service standards, resolving problems, completing audits, identifying trends, determining system improvements, and implementing change initiatives as requested by leadership.
• Meet restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing disaster plans, maintaining security, and maintaining the parking lot and walkways near the restaurant.
• Maintain tools, workspaces, and equipment in safe, secure, and good conditions.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
• Update job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.

Skills on Resume:

• Strategic Planning (Hard Skills)
• Operational Execution (Hard Skills)
• Financial Forecasting (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Safety Management (Hard Skills)
• Facility Maintenance (Hard Skills)
• Ambiance Control (Soft Skills)
• Continuous Learning (Soft Skills)

Job Summary: 

• Create an action plan to maximize sales by the menu item or category with forward planning, optimizing sales, and profitability.
• Responsible for customer satisfaction whilst maintaining excellent standards of food and drink quality, together with excellent standards of service, cleanliness and safety through the day-to-day running of the company.
• Formulate clear plans, goals and objectives for each department (service, kitchen, bar, admin) of his/her restaurants and ensure this is clearly communicated through the management teams.
• Responsible for the implementation and delivery of service and kitchen standards and the establishment of local systems with the best practices.
• Regularly review food uptake and consumer satisfaction feedback and use to inform decisions regarding future pricing, food offer and exceptional service delivery to deliver successful operating results each and every month according to agreed forecasts or budgets.
• Develop purchasing and stock control systems to optimize the raw material cost of the restaurant.
• Ensure that all legal requirements were followed as laid down by the Health and Safety at Work Act and relevant Hygiene legislation and best practice.

Skills on Resume:

• Sales Optimization (Hard Skills)
• Guest Satisfaction (Soft Skills)
• Department Planning (Hard Skills)
• Service Standards (Hard Skills)
• Menu Analysis (Hard Skills)
• Inventory Control (Hard Skills)
• Cost Optimization (Hard Skills)
• Health Safety Compliance (Hard Skills)

Job Summary: 

• Deliver P&L results in line with company expectations for revenue and operating income.
• Develop and maintain a strong protocol with regard to service standards.
• Develop a strong Hospitality Leadership team to address and grow all elements of the business.
• Directly lead all Dining Room associates, provide oversight for all Café staff, including the kitchen.
• Develop deep and strong communication and partnership with the Core Gallery team, ensuring there is a cohesive and seamless integration of the Café within the larger Gallery experience.
• Mentor, train, and conduct in-the-moment coaching to develop teams and deliver sales.
• Embrace change and deliver top results no matter the obstacle.
• Foster and maintain open communication between Dining Room and Kitchen Leaders and hourly associates.

Skills on Resume:

• Profit Loss Management (Hard Skills)
• Service Standards (Hard Skills)
• Hospitality Leadership (Soft Skills)
• Team Oversight (Soft Skills)
• Cross-Team Collaboration (Soft Skills)
• Staff Coaching (Soft Skills)
• Change Management (Soft Skills)
• Internal Communication (Soft Skills)

Job Summary: 

• Achieve sales targets.
• Recognize all revenue areas and development strategies to impact sales.
• Enforce and execute advertising and marketing plans, and HR and training materials.
• Manage and control direct expenses.
• Manage direct labor, food cost variances, repairs and maintenance, discounts, and other direct expenses.
• Select, retain, supervise and training of all employees.
• Conduct quarterly reviews.
• Adhere to established training programs.
• Determine advancement/termination.
• Develop employees into shift managers.
• Provide guidance to talented and motivated team and lead them toward success.
• Embrace a balanced corporate structure and a strong culture.
• Enforce policies, procedures and controls.

Skills on Resume:

• Sales Achievement (Hard Skills)
• Revenue Development (Hard Skills)
• Marketing Execution (Hard Skills)
• Expense Control (Hard Skills)
• Labor Cost Control (Hard Skills)
• Staff Development (Soft Skills)
• Performance Reviews (Soft Skills)
• Policy Compliance (Hard Skills)

Job Summary: 

• Lead daily operations through scheduling, ordering, and developing team members.
• Manage P&L by following cash control/security procedures, managing inventory, managing labor, reviewing financial reports, and taking proactive steps and actions to drive the business.
• Lead weekly manager and pre-shift meetings to drive key goals and objectives throughout the Shop.
• Maintain fast, accurate service, positive guest experience, and ensure consistent execution against quality standards.
• Adhere to health and safety codes, as well as the company's safety and security policies.
• Recruit, interview, and hire team members, conduct performance reviews and recommend pay increases, teach and coach, and develop future leaders for the business.
• Engage in feedback conversations and manage performance.
• Follow the preventative maintenance program with regard to facility, equipment, and grounds maintenance.
• Build relationships with vendors, the community and neighbors.

Skills on Resume:

• Operations Management (Hard Skills)
• Profit Loss Control (Hard Skills)
• Team Leadership (Soft Skills)
• Guest Experience (Soft Skills)
• Quality Compliance (Hard Skills)
• Health Safety (Hard Skills)
• Staff Development (Soft Skills)
• Vendor Relations (Soft Skills)

Job Summary: 

• Deliver first-class service to both internal and external guests.
• Responsible for making sure every guest leaves happy, within reason.
• Responsible for taking immediate action to correct anything affecting the guest experience.
• Responsible for responding to any complaints or errors that affect the guest experience.
• Deliver P&L results in line with company expectations for revenue, food and compensation costs, and operating income.
• Develop and maintain a strong protocol with regard to service standards, implement any changes efficiently and communicate effectively with all staff.
• Directly lead and manage all Front-of-House service staff, provide oversight for all Café staff, including the kitchen.
• Ensure clarity, consistency, and parity in the application of all RH policies.
• Develop and run pre-shift meetings, key business updates, station coverage plan, Values messages/exercises, and conduct on-the-job staff training.
• Develop deep and strong communication and partnership with the Core Gallery team, ensuring that in both day-to-day and critical situations, there is a cohesive and seamless integration of the Café within the larger Gallery experience.
• Develop staffing models and adapt staffing coverage to cover client demand.
• Monitor the daily Leader log and take action on all key issues and opportunities.
• Run weekly Leadership Meetings to develop strategies and processes to improve service and increase sales.
• Recruit the right level and type of talent for an ever-changing business.
• Conduct hiring interviews, mentor, train, and conduct in-the-moment coaching to develop teams and deliver sales.
• Resolve human resources issues in a timely manner, partnering with HR and HQ business teams.
• Oversee and have general accountability for all daily financial audits and paperwork, including cash, bank deposits and change requests, daily balancing and tip tracking.
• Demonstrate thorough knowledge of all scheduling, payroll and tip payout procedures.
• Resolve associate and client issues in the moment, within established guidelines.
• Enforce standards, policies, paperwork and procedures.

Skills on Resume:

• Guest Service Excellence (Soft Skills)
• Complaint Resolution (Soft Skills)
• Profit Loss Management (Hard Skills)
• Service Standards (Hard Skills)
• Team Leadership (Soft Skills)
• Staff Training (Soft Skills)
• Financial Auditing (Hard Skills)
• Policy Compliance (Hard Skills)

Job Summary: 

• Responsible for profit, setting and achieving commercial targets, and inspiring and developing people.
• Demonstrate enthusiasm for meeting financial targets and exploring new commercial opportunities.
• Bring fresh ideas to the table and identify ways to drive the business forward.
• Use experience to spot commercial opportunities, anticipating the direction the business and competitors are moving and taking action accordingly.
• Motivate and inspire the team, a passion for people will ensure that the brand is represented to the highest standard at all times.
• Oversee the people development strategy in the store and nurture future talent.
• Lead one of their multi-million-pound operations, drive the business from the front in delivering a service people talk about.
• Build a culture that’s truly passionate about the needs of customers.
• Motivate managers to get the best out of their teams, and instill in them a real passion for the products they work with.

Skills on Resume:

• Profit Accountability (Hard Skills)
• Commercial Strategy (Hard Skills)
• Business Innovation (Hard Skills)
• Market Awareness (Hard Skills)
• Team Motivation (Soft Skills)
• People Development (Soft Skills)
• Customer Focus (Soft Skills)
• Leadership Presence (Soft Skills)

Job Summary: 

• Responsible for recruiting, training and supervising staff.
• Responsible for agreeing and managing budgets.
• Responsible for planning menus.
• Ensure compliance with licensing, hygiene and health and safety legislation/guidelines.
• Be in charge of promoting and marketing the business.
• Responsible for overseeing stock levels.
• Responsible for ordering supplies.
• Accountable for producing staff rotas.
• Handle customer inquiries and complaints.
• Handle administration and paperwork.
• Liaise with customers, employees, suppliers, licensing authorities and sales representatives.
• Make improvements to the running of the business and develop the restaurant.

Skills on Resume:

• Staff Recruitment (Soft Skills)
• Budget Management (Hard Skills)
• Menu Planning (Hard Skills)
• Health Safety Compliance (Hard Skills)
• Marketing Promotion (Hard Skills)
• Inventory Control (Hard Skills)
• Customer Relations (Soft Skills)
• Business Development (Hard Skills)

Job Summary: 

• Direct and supervise day-to-day restaurant activities.
• Oversee the FOH and BOH crew members.
• Provide a managing presence on the floor, on the line, or at the pass-out window during peak periods when in the restaurant.
• Work for continued sales and profit growth by building high repeat customer traffic and improving profit by controlling direct expenses.
• Responsible for table touching to ensure quality standards and guest satisfaction are exceeded.
• Hire, train, develop and mentor the team.
• Responsible for managing a P&L.
• Adhere to systems and processes.

Skills on Resume:

• Operations Supervision (Hard Skills)
• Floor Leadership (Soft Skills)
• Sales Growth (Hard Skills)
• Expense Control (Hard Skills)
• Guest Engagement (Soft Skills)
• Staff Development (Soft Skills)
• Profit Loss Management (Hard Skills)
• Process Compliance (Hard Skills)

Job Summary: 

• Offer the highest quality to guests without fail.
• Lead team in all facets of operations while demonstrating excellence at all times.
• Focus on developing team relationships to inspire, but also maintain accountability.
• Manage and execute all financial systems.
• Provide strategic planning for all departments.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Maintain high standards for quality of food and service.

Skills on Resume:

• Service Quality (Soft Skills)
• Operational Leadership (Soft Skills)
• Team Accountability (Soft Skills)
• Financial Management (Hard Skills)
• Strategic Planning (Hard Skills)
• Health Safety Compliance (Hard Skills)
• Food Quality Control (Hard Skills)
• Service Standards (Hard Skills)

Job Summary: 

• Supervise and coordinate all Front of House and Kitchen activities.
• Oversee guest services and resolve issues.
• Create and adjust staff schedules to meet restaurant needs.
• Continuously coach and build the team.
• Responsible for recruiting, training and developing a great and talented team.
• Look after Guests’ needs by being the face of the business, welcoming and making sure are delivering a fantastic experience every time.
• Drive sales and profits, always looking for the opportunity to maximise both without compromising on standards and product delivery.
• Understand and deliver all the legally required Health and Safety and Food Safety measures.

Skills on Resume:

• Operations Oversight (Hard Skills)
• Guest Experience (Soft Skills)
• Staff Scheduling (Hard Skills)
• Team Coaching (Soft Skills)
• Talent Development (Soft Skills)
• Hospitality Leadership (Soft Skills)
• Sales Growth (Hard Skills)
• Food Safety (Hard Skills)

Job Summary: 

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style.
• Utilize leadership skills and motivate employees to ensure cost control and labor management.
• Inspect establishment and observe workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations.
• Ensure paperwork accuracy, such as daily sales summary reports, petty cash reimbursement forms, and payroll records.
• Work as a team with the entire staff.
• Hire, train and develop staff.
• Drive and develop restaurant sales.
• Manage dining room and FOH daily operations.

Skills on Resume:

• Guest Satisfaction (Soft Skills)
• Hands-On Leadership (Soft Skills)
• Cost Control (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Administrative Accuracy (Hard Skills)
• Team Collaboration (Soft Skills)
• Staff Development (Soft Skills)
• Sales Growth (Hard Skills)

Job Summary: 

• Provide excellent guest service and hospitality.
• Help prepare and/or serve great food.
• Follow restaurant policies and procedures while holding yourself and fellow team members accountable.
• Bring the whole team along and inspire them daily.
• Grow sales and grow the bottom line with full P&L responsibilities.
• Make every team and guest experience great.
• Make awesome food and create great guest experiences.
• Help in maintaining Potbelly as the cleanest place around.

Skills on Resume:

• Guest Hospitality (Soft Skills)
• Food Preparation (Hard Skills)
• Policy Compliance (Hard Skills)
• Team Motivation (Soft Skills)
• Profit Loss Ownership (Hard Skills)
• Guest Experience (Soft Skills)
• Food Quality (Hard Skills)
• Cleanliness Standards (Hard Skills)

Job Summary: 

• Manage daily operations with a focus on flawless execution and creating exceptional guest experiences.
• Maintain an incredible team culture, inspiring learning and fun.
• Collaborative partnership with the team and vendors.
• Coach and teach employees to support strong operational execution.
• Actively work in all areas to support an outstanding guest experience.
• Support strong financial results through labor and cost of goods management.
• Oversee a large restaurant team and ensure the smooth running of a smooth service.
• Welcome and attend to guests with an exceptional level of care and service, ensuring that they leave with a positive and memorable experience.
• Inspire, motivate and train waiting staff to deliver the highest levels of service.

Skills on Resume:

• Operations Management (Hard Skills)
• Guest Experience (Soft Skills)
• Team Culture (Soft Skills)
• Vendor Collaboration (Soft Skills)
• Staff Coaching (Soft Skills)
• Cost Management (Hard Skills)
• Service Execution (Hard Skills)
• Hospitality Leadership (Soft Skills)