Welcome to a career with 404 Sports Bar & Grill! Please click on the job description for a link to the job description.
- Establishes 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.
- Meets 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; developing and implementing strategies to increase average meal checks.
- Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
- Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
- Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
- Accomplishes 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; enforcing policies and procedures.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Maintains 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; participating in professional societies.
- Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Opening and closing the restaurant.
- Appointing, inducting, and mentoring new staff members.
- Scheduling shifts and assigning tables to waitstaff.
- Resolving customers’ questions and grievances in a professional manner.
- Conducting payroll activities in an accurate, timely manner.
- Ensuring that the restaurant adheres to pertinent health and safety regulations.
- Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
- Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
- Recording all income and expenses and ensuring that cash registers are balanced.
- Kitchen staff support – The restaurant kitchen manager should keep files on the various employees under their supervision and make regular updates about performance and conduct.
- Recruitment, training and scheduling – The kitchen manager is integral in interviewing kitchen staff and negotiating contracts. They may also be responsible for the training, scheduling and payment of staff.
- Budget preparation – The kitchen manager maintains an inventory of materials used, checks supplier invoices, ensures vendors are paid on time and suggests strategies to cut kitchen costs.
- Food procurement – The restaurant kitchen manager must be able to estimate the amount of food that needs to be prepared and predict possible fluctuations. …
- Food sanitation – The kitchen manager must be aware of the guidelines and principles of food safety and sanitation. …
- Preparation and storage – The kitchen manager must know how to prepare and store every item of food that is served in the restaurant. …
- Active participation – The kitchen manager can participate in creating menus and making decisions about menu substitutions when specific ingredients are unavailable. …
- Supervision – The kitchen manager is responsible for ensuring that restaurant staff strictly follows the guidelines of CQSMA (cleanliness, quality, service, maintenance, and atmosphere).
- Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory, and reordering supplies, managing budgets, and setting goals.
- Hiring and training staff to provide excellent service to patrons.
- Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
- Setting and enforcing quality and safety controls.
- Ensuring licenses are updated and in line with current legislation.
- Working with diverse personalities both on the staff and patrons.
- Planning and taking part in promotional events.
- Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
- Maintaining a fun, safe atmosphere for patrons.
- Welcoming and sitting diners comfortably in the dining section
- Taking customers’ food and drink orders
Collaborating with the kitchen and bar staff for prompt and correct delivery of orders
- Memorizing the menu and recommend appetizers, meals, and drinks from restaurant wine stock
- Delivering a memorable dining experience by resolving all customer issues promptly
- Assisting with the tidying of tables, clearing leftovers, and keeping the dining area neat and pleasant
- Setting tables and rearranging the dining area to accommodate larger groups and prepare the restaurant for special events
- Ensuring cooking utensils and kitchen area are cleaned after closing to comply with state regulations
- Verify identification and age requirements of customers
- Mix traditional and creative cocktails
- Process payment from customers
- Clean glasses and bar utensils
- Make suggestions based on customer tastes and preferences
- Record and balance cash receipts and prepare cash deposits
- Open and maintain tabs throughout their shift
- Keep the bar stocked with liquor, syrups, glasses, napkins, and all other necessary items before and during service hours.
Prepare garnishes, refill ice wells, change beer kegs and restock napkins and straws.
- Clean up the spills, remove the glassware and organize the counter.
- Keep the bar area neat and clean.
- Coordinate with managers, kitchen staff and security personnel to ensure efficient service to customers.
- Handle emergency situations, like cleaning up broken glasses and clearing up clogged drains.
- Welcoming customers, showing them to their tables and providing them with menus.
- Assisting customers with queries, requests, and redirecting as necessary.
- Ensuring that tables are cleared, cleaned, and reset between seatings.
- Serving food and refilling beverages as required.
- Assisting with the cleaning and processing of dirty dishes and silverware.
Ensuring that the menus, crockery, and cutlery are cleaned and replenished between tables.
- Managing the inventory of napkins, straws, salt, pepper, and other table condiments and supplies.
- Reporting any damages, shortages, and complaints to the manager.
- Moving tables, chairs, and furniture to accommodate customers as needed.
- Tidying the restaurant after service and ensuring that it is prepped for the following service.
- Proactively involved in all areas that pertain to the restaurant maintenance.
- Welcome Customers. As the first people customers encounter when they walk through the door, restaurant hosts set the tone for a guest’s dining experience.
- Manage the Seating Plan. One of the most important responsibilities restaurant hosts take on is seating customers based on the wait staff’s section availability.
- Schedule Phone and Online Reservations. Another key part of a restaurant host’s job is booking reservations. …
- Fill Takeout Orders. Restaurant hosts are first in line for manning the phone that’s typically located at their station. …
- Assist in Restaurant Maintenance. Hosts help with opening and closing tasks such as setting tables, prep work, and cleaning.
- Ensuring the availability of clean dishes by washing dishes, pots, pans, and flatware, and resetting dining areas.
- Preparing dining areas and kitchen for next shift by cleaning and restocking dining areas and cook stations.
- Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers, etc.
- Unloading and storing deliveries.
- Sweeping and mopping floors in the kitchen, especially if items are broken or spilled.
