Description:

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service. • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. • Responsible for ensuring consistent high quality of food preparation and service. • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. • Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. • Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. • Ensure that proper security procedures are in place to protect employees, guests and company assets. • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. • Investigate and resolve complaints concerning food quality and service. • Provide direction to employees regarding operational and procedural issues. • Prepare schedules and ensure that the restaurant is staffed for all shifts.

Requirements:

• Knowledge of computers (MS Word, Excel). • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. • Must be ServSafe certified. • Will uphold all ServSafe guidelines. • High school diploma or GED required.

Additional Info:

• Ability to safely and successfully perform the essential job functions consistent with company policies and procedures, including meeting qualitative and/or quantitative productivity standards. • Ability to maintain regular and punctual attendance • Must be able to lift and carry up to 40 lbs • Regularly required to stand, walk, talk and hear. Frequently required to use hand to finger motions, handle or feel objects, reach with arms and hands.