Manager

Key Role: Responsible for managing all aspects of a specific department(s) within the restaurant including the selection,

development and performance management of restaurant Team Members, optimizing profits and increasing

sales

• Manage all areas of operations for a specific department including marketing and human resources, while

ensuring the Company’s standards of quality, service and operations are maintained.

• Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling,

planning while upholding standards, product quality and cleanliness.

• Frequently interact with Guests and follow up on any issues or complaints they may have

• Maintain an accurate and up-to-date manpower plan of Department staffing needs.

• Prepares schedules and ensures that their department is staffed for all shifts.

• Use the Great People Selection process to interview hourly Team Members, ensuring Team Members

hired meet Company standards.

• Staff, train and develop their department’s hourly Team Members through ongoing feedback, establishment

of performance expectations and by conducting performance reviews on a regular basis.

• Identify operational opportunities to build sales and control costs; develop and implement plans to address

opportunities (i.e., R&M, marketing).

• Perform liquor, wine, and beer check in to ensure proper invoicing.

• Ensure proper security procedures are in place to protect Team Members, Guests and Company assets,

including security of beer walk-in, liquor room, store room, freezer and office.

• Prepare end of shift reports.

• Directly supervise Team Members.

• When acting as Manager on duty, oversee all of the restaurant’s operations

• Ensure great food is served to every Guest.

• Manages inventory efficiently, accurately, and in a cost-effective manner.

• Fosters open communication with kitchen and FOH staff