The Snapper Inn Waterfront Restaurant Work Values

Daily Duties at The Snapper Inn Waterfront Restaurant:

Scheduling over 50 employees on a weekly basis. This was probably the most challenging task. I was responsible to schedule up to 16 waiters, 10 bussers, 6 food runners per shift This was all done with part-time high school and college students who can at times be flighty to say the least. It also involved sharing personnel with other outlets. I had 3 assistant managers under me that ran other outlets and I created a strong feeling of team work among all managers that everyone would work together. I excelled in this task by making it a fun place to work so that employees would want to be there. I also earned the respect of the staff by being fair and by spending a lot of time training and mentoring them on how to improve their skills. I believe you have to spend time with your employees and share in the problem solving process instead of pointing fingers or looking to blame it on others. Booking catering events. I was hired to assist in the booking of parties including weddings, birthday parties, communions. I ended up being the go to person who could customize an event with creative flair and details. I could talk to the most nervous bride or the most agitated mother in-law and ease the mood so all had a great time. People come to you who maybe have never planned a party before and it was up to me to take care of all of the details and assure the guest that they were on the right track. This is a very time consuming process involving lots of phone calls and meetings. I knew that the more time you spent with planning, the better the event. I also helped plan an upgrade of facilities including upgrading menus, bridal suites, landscaping for picture friendly spots. Creating catering menus and pricing. I had the catering menus changed to reflect the changing tastes of the guests. People seemed to want a cocktail hour style wedding and I customized one that was used over and over again. I also rewrote the catering contracts. At the time , final payment was due at the close of the event. I changed this to one week prior due to problems collecting payment from someone who was drinking. Ordering liquor, beer and wine. When I was hired there was a small ordering sheet that only one person understood. I revamped the ordering sheet format which helped in ordering and inventory and made it easiers to use Customer relations. We are in the people business and for the most part, people come to us to have a good time or to celebrate . I get to know the customers by name and by what they like. this is also true when I am in the kitchen. I have a real knack in dealing with the "hard customers". I never lose my cool and can negotiate my way out of most situations were eveyone is happy. Theft control. When I arrived, the liquor storeroom was never locked, the outdoor bar was not locked. The manager was not responsible to lock up the restaurant. It was the job of the bartender. There was a lot of loss, but it could not be tracked because inventory was not done to track sales, only to reorder. I tightened controls by locking all beverage outlets, and storerooms. I made it mandatory for the manager to lock up the restaurant and instituted a requisition sheet to restock the par. Food Quality. It was the way the food was cooked. Most of the food for ala carte was cooked as soon as it was ordered and then reheated upon pick-up. this does not work for delicate fish dishes. I trained the chef how to cook more to order.

What they like about The Snapper Inn Waterfront Restaurant:

A hiring company that offers alternative approaches to pay, performance bonuses, and/or equity in the firm is very attractive to you. You're generally less interested in working for an organization offering only traditional, salary-based compensation, one with limited opportunity to acquire equity in the firm, or one that does not actively promote skill development. In addition, you are more likely to choose a company that offers a variety of internal career options, with defined career paths. You view the learning of new skills and development of your expertise as key to your career advancement. These aspects of an organization may become even more important to you as you progress in your field, and are especially critical if you change career or occupation.

Tags

director, purchasing, healthcare, Executive Chef, Chef, General Manager, Catering

Skills

P&L responsibilities, Budgeting, Menu Creation, Purchasing, Scheduling, Fish Butchering, Meat Butchering, Client Relations, Employee Training, Event Planning, Performance Management, Motivation and Team Building, Cost Accounting

These are some of the questions we asked our climbers about their experiences with The Snapper Inn Waterfront Restaurant: