SUMMARY: Under general supervision, oversees and supervises restaurant marketing, operations and daily functions.

ESSENTIAL FUNCTIONS: (Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks, knowledge, skills and other characteristics. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and tasks performed by incumbents of this class.)


_ Oversees and supervises daily operations of the restaurant;

_ Prioritizes, schedules, assigns, trains, reviews and evaluates assigned restaurant staff;

_ Participates with operation management team to originate, plan, develop and implement long and short term goals;

_ Monitors integrity of restaurant operation and the provision of services;

_ Delegates and oversees bartending, kitchen supervision and table service duties;

_ Prepares annual restaurant budget estimates, requests and final budget proposal;

_ Oversees menu planning, pricing and banquet operations;

_ Develops and implements advertising and marketing strategies for restaurant and banquet services;

_ Resolves routine problems encountered in performance of work assignments;

_ Performs other related duties as assigned.


Knowledge of:

_ State and City health, food handling and liquor laws, rules and regulations;

_ City and department policies and procedures;

_ restaurant and bar operation and supervision techniques;

_ computer hardware, software and peripherals;

_ restaurant equipment repair and maintenance procedures and methods;

_ budget and marketing principles, methods and techniques;

_ public relations and customer service methods and techniques.

Skill in:

_ effective oral and written communication;

_ training a variety of restaurant staff;

_ assigning and delegating duties to assigned staff;

_ developing and implementing innovative marketing techniques;

_ pricing and comparing restaurant services and menu items;

_ establishing and maintaining effective working relationships with others.

PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT: Work requires vision to monitor, data entry and frequent standing, walking, bending, stooping, driving and lifting and carrying restaurant stock and food supplies weighing up to 50 pounds. May be exposed to hazardous cleaning chemicals and supplies, hot food preparation equipment, smoke, and other hazardous conditions common to commercial food preparation areas. May be exposed to individuals under the influence of alcohol. Work is performed in a restaurant and kitchen environment.

MINIMUM QUALIFICATIONS: A High School Diploma or G.E.D., and five (5) years' restaurant management experience including one (1) year in a supervisory capacity. Must possess a valid health certificate issues by the County Health Department prior to appointment. Must possess a valid Arizona Driver's License.

ADDITIONAL REQUIREMENT: An employee in this class is required to live within fifteen (15) miles of the City limits, and within the United States.