Responsible to oversee the flow of the restaurant operation and to maintain high quality standards of sales and service.
Functions and Specifics Duties ( but not limited to):
1. Acts as manger on duty overseeing the daily operation, maximizing customer satisfaction and company profitability.
2. Oversee scheduling by department supervisors, which include dining room, servers, host/hostess, cashiers, bus help, service bar/ pie cutting, bartenders and pub staff.
- Monitor posting of schedules
- Make appropriate holiday and special event adjustments.
3. Labor and Cost Control
- Monitor budgeted hours by department
- Generate computer reports
4. Staffing
- Communicate staffing needs to GM and HR
- Coordinate training of new employees
- Oversee and evaluate progress of new employees.
- Verify all employee compliance with regard to: Department rules, Procedures, Uniform standards, Quality standards of sales and service.
Physical: position requires bending, stooping and walking during the entire shift. Must be able to lift up to 20lbs. Must be able to stand for periods up to 10 hours.
Benefits
- Two weeks paid vacation
- Employee Meal Card
- 401(k)
- Health insurance
- Dental insurance
- Vision insurance
- Supplemental Insurance
Job Type: Full-time
Pay: $55,000.00 - $63,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Restaurant management: 2 years (Preferred)
Work Location: In person
