Job Overview

Responsibilities 

  • Efffectively manage the restaurant and its staff. Identify strengths and weaknesses of staff for training purposes.
  • Daily communication with Kitchen leads to promote specials.
  • Hiring, firing, and training. Implement company policies and procedurers by leading staff in postive planning.
  • Reviewing operations to identify problems. concerns, and any area for improvement.
  • Meeting food and drink standards and quality in addition to safgety and cleanliness.
  • Creativity to develop new menu items and work with upper management and kitchen leaders to openly create seasonal menus.
  • Consistently monitor product and labor costs.
  • Train and coach staff on guest services and policies.

Skills/Qualifications 

  • Experienced leader undertsanding customer satisfaction, profitability and loss, ability to efficiently run a staff of 25 plus
  • 2-3 years upscale dining management experience.
  • Must be available to work a variety of shifts including days, nights, holidays and weekends. The manager is expected to be in the building every Friday, Saturday, and Sunday.
  • Must havce reliable transportation.
  • Ability to use a touch screen POS
  • Must be able to stand for extended periods of time, lift heavy boxes, climb stairs, and work/adapt to fast paced environments.
  • Must be able to take direction and delegate responsibilities.

Benefits 

  • PTO and paid training.
  • Health Insurance
  • Employee paid meals.
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