Gerhardt Thiart

Objectives

· Collaborate with board directors to address organizational issues

· Oversee day-to-day operations and ensure compliance, program efficiency, and quality

· Identify staffing needs, maintain a positive culture, and support the mission

· Represent the organization as spokesperson and media liaison

· Plan fundraising strategies and manage cash flow

· Ensure compliance with all regulations

Responsibilities

· Develop business plans aligned with board goals

· Achieve annual fundraising targets from diverse sources with board support

· Organize fundraising events and oversee communications (website, marketing, newsletters, social media)

· Enhance visibility through participation in external events and strategic partnerships

· Lead a strong team to deliver programs and community engagement

· Supervise staff and clients representing the organization's served community

Qualifications

· 7+ years senior management experience, preferably nonprofit

· Proven public relations, marketing, and fundraising skills

· Knowledge of nonprofit leadership principles

· Successful collaboration with a board of directors

· Entrepreneurial, innovative approach

· Dynamic, charismatic team player comfortable as public representative

Guest interaction and service

Greeting guests: Welcome customers in a friendly manner and present menus.
Taking orders: Accurately take food, drink orders, and enter them into the point-of-sale (POS) system.
Providing recommendations: Answer questions about menu items and make suggestions for food and drinks.
Serving orders: Deliver food and drinks to tables promptly and with proper presentation.
Checking in: Routinely check on guests to ensure their satisfaction and address any issues that arise.
Handling complaints: Deal with customer complaints or problems in a positive and professional way.

Operational and teamwork duties

Table maintenance: Clear, clean, and reset tables between seatings.
Collaboration: Work with kitchen and bar staff to ensure timely and accurate order delivery.
Payment processing: Prepare and present bills and accurately handle payments (cash and credit).
Area cleanliness: Maintain the cleanliness and organization of the dining area and service stations.
Team support: Assist other servers as needed with tasks like seating or running food.

Ingredient and food preparation:

Wash, peel, chop, slice, and grate ingredients like fruits and vegetables.
Cut and portion meats and fish.
Measure and assemble ingredients for various menu items.
Prepare simple dishes like salads, sauces, and some appetizers.
Marinate meats and prepare stocks or other components for cooking.
Perform preliminary cooking tasks, such as parboiling food or reducing sauces.

Kitchen maintenance and organization:

Keep workstations, equipment, and utensils clean and sanitized.
Wash dishes and take out trash.
Organize and stock pantries, shelves, and refrigerators.
Monitor and manage food inventory, assisting with ordering supplies as needed.
Ensure all food is stored properly and according to safety guidelines.

Collaboration and support:

Follow prep lists created by chefs and kitchen managers.
Assist chefs with various culinary tasks during service.
Collaborate with other kitchen staff to ensure smooth and efficient operations.
Work under pressure to help ensure timely food preparation.

Core responsibilities

Station preparation: Set up and stock the assigned station with all necessary ingredients, tools, and supplies at the beginning of a shift.

Food preparation: Wash, chop, slice, and mix ingredients, and prepare sauces and other components for dishes.

Cooking: Cook menu items to order, ensuring they are prepared correctly and consistently according to recipes and standards. This may involve grilling, frying, sautéing, or other cooking methods.

Plating: Arrange and garnish food attractively on plates for presentation.

Quality and consistency: Uphold the restaurant's standards for food quality and consistency with every dish prepared.

Cleanliness and sanitation: Maintain a clean, sanitary, and organized workstation, and properly store all food.

Stocking and inventory: Assist with reordering supplies and performing inventory checks.

Essential skills and qualifications

Ability to work efficiently and calmly in a fast-paced, high-pressure environment.

Strong multitasking and time-management skills.

Excellent communication and teamwork skills to coordinate with other cooks, servers, and managers.

Knowledge of proper cooking techniques, food safety, and sanitation procedures.

Attention to detail in food preparation and presentation.

Physical stamina to stand for long periods and lift up to 40 pounds.

Flexibility to work evenings, weekends, and holidays as needed.

Duties and Responsibilities:

Same as Above

Duties and Responsibilities:

Same as Above

Train sled dogs for the Iditarod Sled Dog Race.

Staff and Operations Management

· Direct all daily operations, overseeing both front-of-house and back-of-house activities.

· Manage staff recruitment, training initiatives, and scheduling for servers, hosts, and kitchen personnel.

· Deliver constructive feedback, conduct performance evaluations, and address employee relations and conflict resolution.

· Ensure strict compliance with health, safety, and sanitation regulations across all staff members.

Financial and Inventory Management

· Develop and administer budgets, monitor financial performance, and assess profitability metrics.

· Oversee inventory control, procure necessary food and supplies, and implement waste reduction measures.

· Analyze sales metrics and prepare comprehensive financial reports for executive management review.

Customer Service and Marketing

· Foster a positive and inviting environment for guests.

· Address customer complaints promptly and resolve issues in a professional manner.

· Execute marketing campaigns, maintain an active online presence, and coordinate promotional events to increase patronage.

· Supervise food quality and presentation standards to consistently achieve guest satisfaction.

Staff and Management

· Supervise and train personnel: Oversee recruitment, hiring, training, and development of employees to ensure adherence to best practices in customer service and operational excellence.

· Schedule management: Develop and manage work schedules, monitor timekeeping, and administer payroll processes.

· Performance evaluation: Conduct regular appraisals and provide constructive feedback to enhance staff productivity and performance.

· Conflict resolution: Address internal conflicts and respond promptly and effectively to customer complaints.

Operations and Logistics

· Oversee daily operations: Ensure the seamless execution of day-to-day restaurant activities.

· Inventory and supply management: Coordinate procurement and oversight of inventory, supplies, and cleaning materials.

· Maintain quality and safety standards: Uphold rigorous food quality, cleanliness, and compliance with health and sanitation regulations.

· Cross-departmental coordination: Collaborate with both kitchen and front-of-house teams to streamline operations.

Financial and Strategic Planning

· Budget management: Formulate and oversee budgets, control operational expenditures, and identify opportunities to reduce costs.

· Revenue monitoring: Track and analyze weekly, monthly, and annual financial performance; prepare comprehensive sales reports.

· Strategy implementation: Design and execute initiatives to maximize sales, enhance service quality, and expand market reach.

· Future planning: Establish growth objectives, strategize for short- and long-term advancement, and regularly assess financial outcomes for ongoing improvement.