Position Purpose: This position will be in command of overall operation of Events when scheduled and also responsible for the sales/booking of private events and their successful execution.

Key Responsibilities/Accountabilities:

Private Events:
• Screen all calls and email requests for larger parties and respond in timely manner.
• Produce contracts based on food and beverage selections and all other details provided by guest/event hosts/assistants.
• Follow up on success of the event and provide client with all the requested receipts.
• Produce monthly PDR Sales report and forward to the office.

Managerial:
• Monitor what works and what doesn’t and communicate your observations and suggestions for improvements to the
General Manager.
• Continually suggest new offerings for dining room guests based on demand and guest’s comments and feedback and/or
current trends (suggestions for new menu options, brunch offerings, cocktails, etc.) and present to Chef and General
Manager.
• Assist with training of all new hired and existing staff and training materials generation.

Communication: 

• Monitor what works and what doesn’t and communicate your observations and suggestions for improvements to the General Manager.

• Continually suggest new offerings for dining room guests based on demand and guest’s comments and feedback and/or current trends (suggestions for new menu options, brunch offerings, cocktails, etc.) and present to Chef and General Manager.

Event Service:

 • Assist event service staff and oversee the service and flow during scheduled events or ensure coverage.

• Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.

• Personalize service by leading by example - using guest’s name, building relationships with guests to achieve loyalty and build regular clientele, checking on satisfaction by being involved and speaking with every single guest dining with us.

• Host weekly BEO meetings with the Chefs and General Manager to ensure alignment, collaboration, and efficient coordination among departments, leading to successful and well-executed events.

• Act as the primary point of contact between vendors. Facilitate effective communication to ensure all parties are aligned on expectations, timelines, and requirements.

• Conduct a post-event evaluation to assess the event's success, gather feedback from attendees, vendors, and team members. • • Use this feedback to identify areas for improvement in future events.

Labor Management:
• Direct daily work activities of all scheduled staff – floor plans, section assignment, side work, etc.
• Continually review performance of all staff - address shortcomings and recognize success.
• Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management.
• Support and work closely with General Manager and AGM so as team you uphold the service and hospitality standards
in the restaurant.
• Understand, follow, and direct others in current safety procedures.

Product Presentation:
• Monitor and make sure quality of food and beverages is at its highest.
• Suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every
single table, monitor schedules and actual hours worked, etc.
• Monitor and manage registers between shifts.
• Enforce federal, state, and local laws including health & labor.

Financial:
• Suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every
single table, monitor schedules and actual hours worked, etc.
• Monitor and manage registers between shifts – make sure there is always petty cash and change available for operation.
• Enforce federal, state, and local laws including health & labor.
Administrative:
• Monitor and ensure the accuracy of menus, wine list, beer and house cocktail lists and POS postings.
• Find a way to actively respond to all company/operation emails whenever possible and always in professional manner
(not on the floor in the view of the guests and not during the service)
• Participate and monitor Avero reports regarding the daily performance of the restaurant.
• Follow up on all needed repairs immediately by informing GM and AGM or directly calling appropriate maintenance
persons, be present and communicate outcome in detail to all involved and Avero.
• Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.

Self-Development:
It is understood that as a Manager you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer, and spirits. You will be required to continually develop this knowledge on your own time and stay on top of current industry trends. Your progress in education will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Restaurant Supervisor (with prior management approval).

Minimal Essential Requirements:
• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 25lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.