Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount. Responsibilities include menu development and implementation in compliance with Management directives, preparation and presentation of all menu items, and monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet.

Key tasks involve inventory control, product flow, and rotation of products to ensure quality and freshness. Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines. Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials.

Develop a comprehensive training manual and implement intensive and continued training for staff, including daily presentation and explanation of specials. Ensure total quality and quantity control for all products received in the outlet. Provide consistent follow-up on all aspects of operational functions.

Act as a liaison between front and back of the house operations. Responsible for direct supervision, evaluation, staff training, and coaching/discipline. Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes.

Assist in establishing standards and procedures for ensuring proper sanitation and excellent customer service. Communicate (both written and verbal) with and promote positive team members and guest relations. Listen, evaluate, and respond to all guest complaints and inquiries, exercising good judgment in resolving the same.

Maintain professionalism at all times when working with other team members and/or guests. Promote outstanding internal and external guest relations and internal teams. Perform all other duties as assigned.

Job Requirements:

Four (4) years of Culinary experience preferably in hospitality or entertainment facility. Two (2) years supervisory experience. Must be able to successfully complete a background check. Knowledge of computer software including Microsoft Word and Excel. Ability to work independently with minimal supervision. Maintain established company and departmental uniform, appearance, and hygiene standards at all times.

Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout the shift. Ability to bend, reach, pull, push, kneel, squat, and grasp as needed. Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays.

Station assignments covering large areas with long walking distances. Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control. The ability to work in a fast-paced environment and effectively communicate with guests, co-workers, and management is mandatory.

Must be able to handle all types of guest-related situations; relay all guest compliments and complaints to department management.

• Comprehensive training for staff.
• Opportunity for menu development and innovation.
• Supportive team environment.
• Flexibility in scheduling.

• Four years of culinary experience, preferably in hospitality or entertainment.
• Two years of supervisory experience.
• Knowledge of Microsoft Word and Excel.
• Experience with P.O.S. Systems and PC-related systems.
• Ability to lift up to 40 lbs and push/pull up to 50 lbs.
• Strong communication skills.
• Ability to work in a fast-paced environment.