TopGrading Scorecard

Transcription

1 TpGrading Screcard Psitin: Key Hurly Lcatin: Department: Management FSLA Status: Exempt Reprts t: Operatins Partner Revised Date: 2/28/2013 Psitin s Primary Purpse: Assists the Operating Partner in the directin and management f all aspects f the individual stre. Expected A Outcmes Delivered by ne quarter: Financial Revenues exceeding $500,000 Revenue Grwth exceeding 3% EBITDA exceeding 16% Prime Csts at r belw 62% Bar Csts at r belw 27% Fd & Paper csts at r belw 33% Labr Csts at r belw 26% Health Scres greater than 90 Catering revenue greater than $90,000 Cater revenue grwth greater than 5% Bar revenue grwth greater than 5% Bar Sales exceeding 15% f ttal sales Maintain less than 4% cmps, vids, and prms. Participate in 1 management meeting per week. Generate and develp 1 marketing idea Depsit accuracy t 99% t the nearest runded dllar (+/- $1) Schedule and cmplete 1 cntinuing educatin training sessin Skills/Activities needed t Deliver A Outcmes: Required 1. Ability t enfrce standards, plicies and prcedures with/thrugh management and staff. 2. Ability t priritize and rganize wrk assignments; delegate wrk and fllw-up as necessary t receive desired result. 3. Ability t direct perfrmance f staff and fllw up with crrectins where needed.

2 4. Ability t mtivate staff and develp and maintain a chesive team. 5. Ability t ascertain training needs and prvide the staff such training. 6. Ability t be a clear thinker, analyze and reslve prblems exercising gd judgment. 7. Ability t fcus attentin n details. 8. Ability t train staff t suggestively sell menu items, beverages and wines. 9. Ability t input and access infrmatin int POS system. 10. Ability t interact psitively with intxicated and/r prblem guests. 11. Ability t exert physical effrt in transprting equipment and wares. 12. Ability t endure abundant physical mvements in carrying ut jb duties. 13. Ability t ensure security and cnfidentiality f guest and cmpany infrmatin. 14. Ability t wrk withut direct supervisin. 15. Ability t ascend and descend stairs. Desired / Trained Skills 1. Maintain cmplete knwledge f: a. All menu selectins available in all stres. b. Stre layut, prper table set-ups, rm capacities, hurs f peratin, price ranges, and dress cde. c. POS and manual prcedures. d. Daily cver cunts and sales expectatins and adequate staffing. e. Legal requirements and changes in law. f. Emplyee wages and payrll prcedures. g. Emplyee handbk. 2. Maintain cmplete knwledge and strictly abide by state liqur regulatins, particularly thse prhibiting service t minrs, intxicated persns and drunk driving. 3. Prmtes culture and cre values as established. 4. Assists in annual perfrmance and caching reviews fr all staff. 5. Cmpletes and reviews rder guides, ensuring timely rders. 6. Maintain accurate inventry par levels n all prducts. 7. Manages stre resurces and equipment. 8. Assists in recruiting, interviewing, and hiring new staff in accrdance with established tp grading prcedures. 9. Manages stre level marketing prmtins and ensures up t date materials are in place. 10. Participate in scheduled inventries (fd, beverage, china, glass, silver & linen). 11. Be present n the dining rm flr during while in the restaurant. Direct the flw f service, assist wait staff and hst as needed, greet guests by name and generally direct and enhance service 12. Verify aptitude and make sure the staff is participating in n-ging training with the directin f the Operating Partner. 13. Assist in apprval f all stre-related invices. Ensure that invices are cded crrectly and are frwarded t Accunting Office in a timely manner with directin f the Operating Partner. 14. Maintaining all revenues and csts within budgeted parameters. 15. Be aware f all management and staff schedules. Ensure that they are in accrdance with anticipated 2

3 business demands and budgeted cnstraints. 16. Attend r cnduct all pre-service meetings n ccasin. 17. Cnstantly mnitr staff perfrmance in all phases f service and jb functins, ensuring that all prcedures are carried ut t standards; rectify any deficiencies with respective staff. 18. Cllabrate n all in stre specials r events. Assist in any special tasks that may be needed. 19. Inspect all aspects f the envirnment ensuring cmpliance with standards f cleanliness and rder. Direct respective persnnel t rectify deficiencies. 20. Cmmunicate all incidents f guest dissatisfactin t the Operating Partner. 21. Mnitr guest reactins and cnfer frequently with service staff t ensure guest satisfactin. 22. Participate in weekly management meetings. 23. Prvide feedback t staff n their perfrmance. Handle disciplinary situatins and cunsel emplyees accrding t standards. 24. Fster and prmte a cperative wrking climate, maximizing prductivity and emplyee mrale. 25. Assist in setting pars fr china/glass/silver & linen fr the stre as needed. 26. Stay current n industry trends and cmpetitin. 27. Take necessary steps t ensure achievement f all financial gals. Experience/Educatin needed t Deliver A Outcmes: Required 1. High Schl diplma r equivalent. 2. Minimum 21 years f age. 3. Minimum f tw years experience in fd and beverage management. 4. Ability t satisfactrily cmmunicate in English with guests, management and cwrkers t their understanding. 5. Ability t prvide legible cmmunicatin. 6. Ability t cmpute basic mathematical calculatins. 7. Familiarity with fd/beverage and labr cst cntrl. 8. Strng knwledge f beverages. 9. A valid driver s license. Desirable 1. Bachelr s degree, preferably in Htel / Restaurant Management r Business Management. 2. Previus experience in fd service, preferably frnt- and back-f-huse. 3. Ability t cmmunicate in a language ther than English, preferable Spanish. 4. Certificatin f previus training in liqur, wine and fd service. 5. Previus frmal culinary training. 6. Certificatin in alchl awareness prgram. 7. Certificatin in CPR. 8. Cmputer training, preferably in Excel, Micrsft Wrd, Outlk, Clud Services, Ht Schedules, ADP 3

4 Wrkfrce, Alha Cnfiguratin Center, Alha Insight, and Alha POS. 9. Certificatin in management training. 10. Previus guest relatins training. 11. Fd handling certificate. Cultural Requirements: Cre Values Hspitality Wrk Hard / Play Hard Genuine passin t make the guest feel welcme and happy as if it were yur wn hme Custmer service must be a calling Remember guests names and favrite dishes Genuine smiles Wrk shuld be fun, but it is still wrk Keep ging until the jb is dne Have fun everyday Offer Results, nt Alibis Embrace and Empwer Change Change desn t have t be big Cnstantly lk fr ways t imprve Creative and Energetic Prblem Slving Awareness Quality and Freshness Think f fun and different ways t slve a prblem D smething that exceeds a guest s expectatin Anything but impersnal interactins Own the prblem Be aware f the entire restaurant Find teammates that may need help Lk t fix prblems befre they happen Be aware f pssible guest cnfusin r irritatin The drive fr cnstant imprvement n quality and freshness in ur prduct, service, and atmsphere is nn-negtiable Team Building and Team Wrk Respect Build psitive wrking relatinships Nt my jb is nt in yur vcabulary We wrk t ne gal and succeed tgether Grw and learn by asking questins N Skunking Each ther All guests (even the tugh nes!) The brand The restaurant and wrking envirnment 4

5 Always be Training Turn bad habits int gd nes. Educatin is the key t success. Practice perfect fr perfect perfrmance. We fall t the level f ur training. NOTE: A review f this screcard has excluded the marginal functins f the psitin that are incidental t the perfrmance f fundamental jb duties. All duties and requirements are essential jb functins. This screcard in n way states r implies that these are the nly duties t be perfrmed by the emplyee ccupying this psitin. Emplyees will be required t perfrm any ther jb-related duties assigned by their supervisr. This dcument des nt create an emplyment cntract, implied r therwise, ther than an at will emplyment relatinship. Signature Date 5