Job Description

Job Summary: Responsible for motivating our staff to provide excellent customer service by ensuring efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards while overseeing the overall operations of the restaurant by being energetic and ready to take the lead as the brand ambassador by performing the following:

Detailed Responsibilities and Duties:

Train and supervise staff.

Ensure all food safety procedures are strictly adhered to according to sanitary regulations.

Work closely with management to meet revenue objectives.

Implement appropriate strategies to resolve adverse trends and provide improvements

Maintain food and equipment inventories.

Schedule and receive deliveries.

Estimate food and beverage consumption to anticipate inventory needs.

Develop strategies to entice customers, including marketing plans, advertising campaigns.

Ensure compliance with local, state, and federal regulations for food handling and sanitation standards

Assist in Private Event execution

Handle of all guest complaints.

Work the floor during meal hours to greet and interact with guests.

Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue, and expenses. Prepare an accurate portrayal of the restaurant's finances, including bank accounts, spending, check pricing goals and food costs. Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed. Control operations by developing effective policies, creating high standards, and working to change when appropriate. Ensure an outstanding dining experience by regulating presentation, taste, service, and atmosphere for all guests and cultivating a regular customer pool. Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained, and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action. Follow all appropriate health codes and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees. Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace. Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment. Lead the restaurant to achieve new and greater goals to stand above the competition within the industry. Desire to promote the restaurant on social media and respond to guests comments, reviews and emails.
Skills:

Oral Communication Skills

Written Communication Skills

customer relations

Customer Service

Math Aptitude

supervisory skills

Organizational

Professionalism

time management

Motivator

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Bachelor's Degree (or equivalent combination of education and Experience

10-15 years' experience in a restaurant management position

Experience in a high volume setting

Knowledge about driving sales and meeting financial goals

Results driven individual with demonstrated record of prior success

Excellent interpersonal skills with customers and employees

Current ServSafe Certification preferred

Language Ability:

Ability to read, analyze, and interpret general business documentation. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, guests, patrons, and staff members.

Math Ability:

Ability to work with basic mathematical concepts (additions/subtractions.)

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in a mathematical format.

Computer Skills:

To perform this job successfully, an individual should have knowledge of all restaurant software and processing systems.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization's policies andapplicable laws. Responsibilities include interviewing, hiring, and trainingStaff Members; planning, assigning, and directing work; appraising performance;rewarding and disciplining Staff Members; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those a Staff Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, theStaff member is frequently exposed to extreme heat (non-weather). The staff member is occasionally exposed to toxic or caustic chemicals.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by a Staff Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Staff Member is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The Staff Member is occasionally required to sit. The Staff Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision and ability to adjust focus.

Job Type: Full-time

Pay: $42,000.00 - $55,000.00 per year

Benefits:

Employee discount Paid time off
Shift:

10 hour shift
Education:

High school or equivalent (Preferred)
Experience:

Restaurant: 4 years (Required) Restaurant management: 2 years (Preferred)
License/Certification:

Driver's License (Preferred)
Work Location: In person