Lead and manage all aspects of restaurant operations, ensuring high quality guest service, safety, and profitability.
Compensation
Commission Details:
Exempt: Commission potential from $0.50 to $10.00 for each Membership you sell, and from $0.15 to $3.00 for each Fun Pass you sell! Paid out bi-weekly (unless state law requires otherwise).
Non-Exempt: Commission potential from $2.00 to $8.00 for each Membership you sell, and from $0.60 to $2.40 for each Fun Pass you sell! Paid out bi-weekly (unless state law requires otherwise).
Responsibilities
Make daily decisions that involve time management, staff scheduling and support, uphold product quality, cleanliness and other Company standards
Build sales and maximize profits by effectively recruiting, training, developing and communicating Company and Guest expectations to the entire team
Coach, teach and motivate team to maintain high quality Guest service and safety
Exercise excellent business skills and judgement in cost control procedures, financial accounting, inventory levels and labor management
The Demi Chef De Partie - Hospitality provides operational, technical, and functional leadership across hospitality activities while ensuring alignment with organizational standards, business objectives, and regulatory requirements.
Responsibilities
Manage day-to-day kitchen operations activities within the hospitality environment to ensure efficient execution, compliance with procedures, and achievement of operational targets while maintaining service quality and productivity standards.
Coordinate schedules, manpower, materials, contractors, and operational activities to ensure timely completion of tasks, projects, and deliverables in line with approved timelines and business requirements.
Liaise with internal departments, consultants, suppliers, subcontractors, clients, and operational teams to ensure smooth communication, issue resolution, and alignment on technical and operational requirements.
Ensure compliance with company policies, contractual obligations, regulatory standards, HSE requirements, and industry best practices applicable to the hospitality sector.
Monitor operational KPIs, productivity, service standards, and quality benchmarks while identifying gaps, implementing corrective actions, and driving continuous improvement initiatives.
Demi Chef De Partie - HospitalityNewPower International Holding
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