Entry level leadership position that is assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. Core Competencies Ensures all employees have proper supplies, equipment and uniforms. Communicates any issues regarding food quality and service levels. Assists in ensuring compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Physical Requirements Ability to lift up to 25 pounds occasionally. Ability to stand for extended periods. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional. Food and Beverage associates will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Perform other reasonable job duties as requested by Managers.