For 49 years NOC has led the outdoor industry, taking more guests whitewater rafting and teaching more paddlers than any other outdoor recreation company. NOC also provides top-quality aerial and trail-based adventures, wilderness medicine as well as unmatched retail service, foodservice, lodging, and trip planning services. Above all, they want to provide guests with unforgettable experiences. Responsibilities Act as a liaison between front-line employees and the general manager Work in tandem with team members and provide training and correction as necessary Weekly one-on-one’s with FOH leaders in the department to align on goals, and drive performance for the leader and those that report to them Help General Manager to organize monthly team meetings with the RER team to trouble shoot any challenges and allow a forum for operational improvements and feedback Monitor supplies and inventory to ensure they are used properly and efficiently; report any needs to the general manager Daily interactions with the team to ensure we are driving results and engagement both with the guests and associates; Motivate the staff at all times, especially during busy shifts Maintain operations by preparing policies and standard operating procedures- implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements Interact with guests on a regular basis to receive feedback on the restaurant including food and service quality Monitor all guest feedback and reply in a timely manner- this includes any phone calls, social media, or guest comments through online response. Identify and track changing demands Keep labor in line with budgeted standards for all areas of RER- FOH and BOH Ensure that tips/payroll is submitted in a timely manner, and that associate timecards are approved on time Costs of Good Sold to remain at or below budgeted costs on a monthly basis Ensure that all ingredients and items are ordered so we do not run out of any food items Create and edit menus to provide unique and varied beverage offerings Costing out of all menu’s to ensure that each item is costed out Have an open-door policy for associates to feel comfortable speaking with you in regards to any challenges or conflicts in the restaurant Coach and counsel team members as needed to ensure performance meets expectation on a consistent and timely basis Interview, screen, and hire new employees Assign duties to crew members and create work schedules Direct administrative activities Look over financial statement, sales reports, and other performance data to gauge productivity and achieve daily, weekly, and monthly sales goals Work with accounting to ensure that we always have proper change in the restaurant Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, and complying with health and legal regulations Engage in educational opportunities in order to remain up-to-date on the latest industry techniques, tools, and trends and ones that add to overall workplace accomplishments Monthly/year-end inventories Other duties as assigned Qualifications Minimum 2-3 years’ experience in food-service Minimum 1-2 years’ experience in a management capacity Valid driver’s license to operate department vehicles Thorough knowledge of proper sanitation and safety practices as related to day-to-day responsibilities and health department regulations Knowledge of proper use of chemicals and associated OSHA regulations Knowledge of NC Alcohol Laws and requirements and ServSafe certification Preferred Education and Experience Ability to read recipes and understand measurements Ability to effectively lead, communicate, train and guide staff Ability to display/teach good guest service skills Able to communicate effectively and be a team player Dependable and organized.
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