The Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies,
optimize profits and ensure that guests are satisfied with their dining experience.

ESSENTIAL FUNCTIONS
General

• Oversee and manage all areas of the restaurant and make decisions on matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and
• minimize costs, including food, beverage, supply, utility and labor costs.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• 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.
• Must be or become ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas.
• Operational responsibilities
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews

QUALIFICATIONS

Minimum 1 year of Restaurant Engagement Experience

• Knowledge of computers (MS Word, Excel).
• Must possess a valid drivers license.
• Must be eligible to work in the United States.
• Must agree to background checks

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must possess good communication skills for dealing with diverse staff.

ACCOUNTABILITIES

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS

• 15+ employees each shift

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

COVID-19 considerations:
Masks are encouraged but are optional. We follow CDC guidelines for Federal Facilities

Education:

• High school or equivalent (Required)

Experience:

• full service restaurant management: 2 years (Required)

Language:

• English (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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