RESPONSIBILITY AND SPAN OF AUTHORITY:

ADMINISTRATION

1. General

• Open the restaurant for staff
• Compile materials needed for service.
  • This includes menu changes for printed menus and what appears on the deli boards
  • List of VIP guests and any guests of note
  • Catering/ pick up BEO’s
  • Adjustments to POS and courier sites
    • Ensure all items have photographs
  • Enter schedules drafted into the POS and email to staff
  • Respond to all [email protected] inquiries
  • Manage calendars
  • Coordinate travel arrangements
  • Coordinate responses and billing for all events & functions either for pick up or on-site events
  • Assist with maintaining pars and inventory on retail items
  • Submit all inventories to accounting at period close
  • Assist with vendor communication as delegated by the chefs

GUEST RELATIONS

1. Guest Relations

• See to the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests
• Responsible for guest follow up - manage communication via Yelp, OT, Trip Advisor and other feedback sites in coordination with the management team
• Evaluate and implement best practices regarding phone & email operations ie: scripts for calls, pre-pay forms, gift certificates, etc.

HUMAN RESOURCES ADMINISTRATION

• Submit new hire paperwork & PERSONNEL ACTION FORMS (PAF) forms for new hires, changes to employment statuses and terminations
• Submit payroll (time and attendance, tip sheets, stipends, etc.)
• Work with Sprout LA to cut final checks