Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, Employee Partner retention, guest service and satisfaction, food quality, cleanliness and sanitation. Duties & Responsibilities - Understand completely all policies, procedures, standards, specifications, guidelines and training programs. - Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. - Ensure that all food products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. - Achieve objectives in sales, service, quality, appearance of facility, including sanitation and cleanliness, through the training of Employee Partners, and create a positive, productive working environment. - Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. - Make employment and termination decisions. - Fill in where needed to ensure optimal guest service standards and efficient operations. - Continually strive to develop staff in all areas of managerial and professional development. - Prepare all required paperwork, including forms, reports and schedules, in an organized and timely manner. - Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. - Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. - Oversee and ensure that restaurant policies on Employee Partner performance appraisals are followed and completed in a timely manner. - Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. - Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. - Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Employee Partners and guests. - Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
- At least 21 years of age. - Able to communicate and understand the predominant language(s) of the restaurant’s trading area. - Have knowledge of the service, food and beverage industry, generally involving at least three years of operations and/or assistant management positions. - Possess excellent basic math skills and have the ability to operate a cash register or POS system. - Knowledge of the basic function of Microsoft Excel. - Able to work in a standing position for long periods of time (up to five hours). - Able to reach, bend, stoop and frequently lift up to 50 pounds. - Have the stamina to work 50 to 60 hours per week.