Benefits:

Employee Meal while on duty

401(k)

Competitive salary

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Overview:

Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with positive attitude and teamwork. Each day improving and never satisfied. Manages, trains and assures quality, service, cleanliness and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing as well as managing direct reports and all other staff as required. Cross functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house.

Skills required:

Communications, written and oral.

Leadership

High level of understanding food service and hospitality industry in both back and front of the house, full-service restaurants. Personal and professional appearance

Customer Service oriented

Motivational driven

Customer Relations

Diplomacy

Organization

Planning

Project Management

Professionalism

Time Management

Budget Analysis

Business Analysis

Market Analysis

Risk Analysis

Computer Literacy

Keyboard Skills

Job Description

Reports To:

Director of operations; works a minimum of 35-55 hours per week - 5 days per week.

Summary:

Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the following duties listed below.

Duties and Responsibilities includes the following but limited too:

Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements.

Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.

Ensures financial reporting is consistent with restaurant standards and produced monthly.

Promotes and directs restaurant marketing programs.

Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.

Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs.

Reports status information to the management monthly.

Contracts for and follows up general maintenance and repair to the facility.

Performs other related duties as assigned. Supervisory Responsibilities:

Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff.

Develops and maintains a program for sound employee relations with staff at all levels of the organization.

Provides guidance and direction to employees to assist in their professional development.

Duties:

1- Cleanliness:

Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always.

Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained.

Assures daily, monthly cleaning cycles are managed by all managers and support staff.

Staff Appearance including personal appearance (uniforms, facial hair, make up).

Health Department standards, Fire Department and Safety Standards

Assures in house committee is meeting monthly and adhering to all standards as it relates to health department, fire department and safety.

2- Staff Training, FOH

Food knowledge, overall food menu knowledge.

Beverage knowledge and understanding the focus for all staff.

Logistics and operations knowledge of staff as it relates to systems and timing.

Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute.

Provide leadership, support, direction and training to the key Managers or team leaders of the organization including but not limited to all back and front of the house managers, and all other lead personnel.

3- Staff Training BOH - coordinates withthe Assistant Manager and Kitchen Manager-Chef in all areasof kitchen operations including but not limited to:

Follow Operating / Cooking standards of operations pertaining to quality, consistency of product and recipe execution.

Proper staffing

Training

4- Manage and administrate per corporate guidelines tip and tip out process. 5- Ensure effective cooperation between FOH and BOH 6- Lead by example on the floor, visible on the floor during peak service times including any pre­ shift meetings on a frequent basis.

7- Service and Guest Satisfaction:

Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required.

Interact with restaurant guests daily and follows up on all guest comments both internal comment cards and through other social media feedback forums. Copy Ownership team as needed or as standard is set.

8- Human Resource skills and coordination these functions as needed weekly and ongoing communications with HR Manager and upper management as needed or as standard is set.

Ensure that all company policies are current, up to standard, and maintained.

Coordinates with HR Management and Assistant Manager process to hire, and assures proper training, testing of training, scheduling, support, discipline and terminate all salaried or hourly staff as needed.

In conjunction with the Assistant Manager conducts staff evaluations for all BOH and FOHprocess.

Ensure that all personnel matters and documentation are professionally handled and coordinated with the Assistant Manager and HR Manager relating to HR and are compliant for any/all governmental authorities.

9- Assist the Assistant Manager in organizing (in-house) management meetings which are led by General Manager. Process to include with identifying issues and fixing them. Measurable system for all goals should be in place to review with managers, team leaders and ownership. Topics to address weekly will include but not be limited to:

Cleaning process and progress of the operation.

Quality of Product and Service

Customer satisfaction/concerns/opportunities.

Teamwork

Events, promotions.

Hiring and training.

Keep the entire management team on task, with clear, attainable and measurable goals and presents ongoing monthly action plans to General Manager as needed or as standard is set.

10- Participates in weekly company meetings. Be prepared to discuss the following weekly:

Review of prior week goals and written review of performance against goals presented weekly in writing.

Review of current and planned goals

Review of human resource issues of all business operations.

Review of any customer issues, or other similar matters.

Review of current, proposed, and planned marketing with Ownership team.

Review and coordinate processes on going between F0H and B0H operations

Any other issues of concern to the Management and or Ownership team. Provide immediate input to Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation wise, physically, or financially.

Will notify upper management whenever swapping shifts with other manager's so the company can properly engage in day to day business without unnecessary interruptions.

11- Finance

Ensure that all accounting, financial, and reporting functions are current accurate and approved by upper management and or Ownership per the protocols set by Managementand the Ownership team.

Support the budgets and maintain and meet the budgeted goals.

Continuously monitor and control departmental expenditures to ensure the budgets are met.

12- Leadership

Provide top leadership for all business operations in regard to include but not limited to restaurant operations, marketing, sanitation, training, human resource and personnel development.

Communicate and coordinate with the individual management and leadership team on a daily basis.

Fill in temporarily on active shifts when restaurant is missing key management or any other positions.

Any other duties as requested by upper management or Ownership team.

Minimum Requirements:

Prior restaurant Management experience in 2-3 years preferred.

Work on their feet 8-10 hours standing, good physical condition.

Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to job offer.

Education: Degree is preferable and or food service and hospitality industry certifications

Toast POS proficient with skills in Excel, Office, and PowerPoint

Must be available weekends, holidays or as needed. Location may vary on a company need. Occasionally you may be called in to work on your day(s) off based on company needs.

These job descriptions may be updated and or revised per applicable laws and or company needs.