| Company: | Ovations at the Rose Quarter
, OR |
| Job Location: |
Portland, OR (Multnomah County) |
| Employment Type: | Full Time |
| Department: | Catering |
Description: |
Job Summary:
The Restaurants Manager provides support and assistance with Restaurants operations as well providing assistance to the catering managers in the profitable management of Premium Services operations, as needed. The Restaurants Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment.
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Duties: |
Essential Job Functions:
Assists in the overall effective management of Restaurants and Catering operations.
Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to Ovations management immediately.
Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service.
Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
Assists in vault opening, closing and balancing, as necessary.
Generates event employee schedules and verifies employee time for both Premium Services and Catering, as required.
Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
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Qualifications: |
Knowledge, Skills and Abilities:
Valid Food Handlers certificate if required by state and/or county of venue.
Valid Alcohol Service Permit if required by state and/or county of venue.
Familiar with inventory cost control and menu planning.
Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
Working knowledge of Point of Sale and timekeeping systems.
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Good verbal and written communication skills.
Education and Experience:
Bachelor or Associates degree or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Nationally recognized, advanced food service sanitation training course certification.
EOE
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