POSITION PURPOSE

Direct and organize Branch House Riverfront Bistro functions to maintain high standards of food and beverage quality service and merchandising to maximize profits. This position plays a supporting role at Mosaic Restaurant and includes responsibilities tasked by the Director of F&B.

ESSENTIAL RESPONSIBILITIES

• Plan and direct the functions of administration and planning of Branch House to meet the daily needs of operation.
• Supports and manages the restaurant(s) Branch House & Mosaic while working closely with the Director of F&B and other hotel department managers.
• Responsible for short and longterm planning for Branch House including seasonal programming.
• Ensure effective hiring training coaching and career development.
• Lead and coach the team towards achieving exceptional guest service andstaff satisfaction results.
• Full understanding of staff engagement with guests
• Develop and implement creative strategies for revenue enhancement and cost containment.
• Develop and recommend the budget marketing plans and objectives for Branch within those approved plans. Supports Mosaic Restaurants marketing plans and objectives.
• Responsible for maintaininghigh energy positive attitude andprofessional appearance.
• Plan coordinate & manage special events and holiday functions.
• Develop implement and monitor schedules for the operation of all restaurants bars and in room dining to achieve a profitable result.
• Participate in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Monitor restaurant outlet activities and troubleshoot problems.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.
• Consult with the Sales Manager and banquets on a weekly basis as well as with other departments as necessary.
• Participate in long range planning.
• Participate support and make recommendations for ongoing hotel programs with continuous improvement in networking and long range planning.
• Manage the payroll of the restaurant outlets including daily management of the time and attendance system.
• Implement effective control of food beverage and labor costs among departments.
• Establish and achieve predetermined profit objectives and desired standards of quality food service cleanliness merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of individual restaurant. Recommend to the Director of F&B new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers a material change in the makeup of the customer market or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the staff members of the outlets. Plan and administer a training and development program within the outlets which will provide welltrained Staff Members at all levels and permit advancement for those persons qualified and interested in career development. Oversee restaurant matters as they relate to federal state and local employment and civil rights laws.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Responsible for the selection training and development of the staff members within the outlets. Oversee divisional matters as they relate to federal state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Set targets plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms performance appraisals and any Staff Service forms as appropriate.
• Arrange provide and supervise training of new staff members to include familiarization of property standard operating procedures and policies. Crosstrain staff members in all positions within their area of responsibility and all types of equipment to perform their duties in addition to successful implementation and followup checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members adhering closely to policies and procedures practicing the highest standards of performance. Set the highest possible example in conduct temperament punctuality and standards of work.
• Maintain close contact with staff members respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss grievances suggestions and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the Director of F&B.
• Ensure that all progressive disciplinary action is presented within seven days from the point of infractions. The disciplinary action forms shall be completed as needed with violations defined requirements for corrective action and consequences for nonadherence.
• Be familiar with all company policies and benefits.
• Thorough knowledge of food products standard recipes and proper preparation.
• Ability to distinguish product quality taste texture and presentation and observe preparation.
• Ability to conduct meetings menu briefings and maintain communication lines between line staff and Managers.

PHYSICAL DEMANDS

• Environmental conditions are inside a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to sit at a desk for up to four (4) hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to stand and exert wellpaced mobility for up to four (4) hours in length.
• Must be able to exert wellpaced ability to maneuver between functions occurring simultaneously.
• Must be able to exert wellpaced ability in limited space and to reach other departments of the hotel on a timely basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to lift up to 75 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend stoop squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Ability to work primarily with fingers to pick pinch type and carry out substantial movements (motions) of the wrists and hands as well.
• Must have finger dexterity to be able to operate office equipment such as computers printers 10key adding machine multiline touch tone phone filing cabinets FAX machines photocopiers dolly and other office equipment as needed.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Enforce hotel safety standards.
• Any other duties as assigned by the Director of F&B

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities:

• Must be able to speak read write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills both verbal and written.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Extensive knowledge of the restaurant its services and facilities.
• Must have excellent leadership capability and customer relations skills. Most tasks are performed in a team environment with the staff member acting as a team leader. There is minimal direct supervision.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs math skills as well as budgetary analysis capabilities required.
• Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Thorough knowledge of federal state and local laws governing equal employment opportunity and civil rights occupational safety and health wage and hour issues and labor relations including but not limited to the following statutes and their state and local analogues (where applicable): Title VII ADEA Equal Pay Act Pregnancy Discrimination Act FLSA ADA OSHA FMLA and NLRA.

EXEMPT POSITION

Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all of the compensation to which they are entitled.

EDUCATION

High school or equivalent education required. Bachelors Degree preferred.

EXPERIENCE

Must have three to five years experience in overall Food & Beverage operation as well as management experience. Culinary sales and service background required.

LICENSES OR CERTIFICATIONS

Ability to obtain and maintain any government required licenses certificates or permits. Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.

GROOMING

All Staff Members must maintain a neat clean and wellgroomed appearance per Azul Hospitality Services LLC standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.