Role: We are looking for a strong service oriented leader to help manage our team and provide an exceptional experience for both our guests And team members. You will oversee our team and assist them in whatever tasks needed to ensure day-to-day operations run smoothly and create a memorable experience for all of our guests.
Duties:
- Strong communication and ability to work well in a team
- Manage vendor invoices
- Manage employees, including hiring and training
- Ability to assist in the managing of Food Cost and/or Pour Cost
- Able to set/stay with in budget requirements
- Able to think on their feet and make quick and, at times, tough decisions
- Able to formulate a plan to increase profitability while controlling Cost of Goods
- Address performance issues quickly and respectfully by coaching, counseling, and managing conflicts
- Prepare FOH shift schedules
- Controlling payroll within specific departments and overall restaurant
- Keep detailed records of costs and revenues
- Proficient with Microsoft Office and Excel
- Achieve restaurant sales and financial objectives
- Possess extensive food and beverage knowledge; to include menu design, recipe/build sheets
- Ensure compliance with safety and cleanliness standards
- Deliver exceptional and memorable customer experiences
- Must be physically able to lift up to 25 pounds and stand for long periods.
Responsibilities
- Assist in overseeing daily restaurant operations, including staff management, customer service, and inventory control
- Assist in implementing steps of service to ensure 100% guest satisfaction
- Support the recruitment, training, and supervision of restaurant staff to ensure a high level of service
- Collaborate with the Management Team to develop and implement policies and procedures
- Maintain a positive and welcoming atmosphere for customers, addressing concerns and ensuring satisfaction
- Assist in planning and executing promotional events, marketing initiatives, and loyalty programs
- Handle administrative tasks, including scheduling, budgeting, and financial reporting
- Contribute to menu development and pricing strategies to optimize revenue
- Monitor and manage inventory levels, order supplies, and optimize stock control
- Collaborate with suppliers, negotiate contracts, and ensure timely and cost-effective procurement
Personal Requirements
- Self-discipline, initiative, leadership ability and outgoing.
- Must have “Guest First” mentality
- Leads by example
- Pleasant, polite manner and a neat and clean appearance.
- Servesafe and/or TIPs Certified
- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
- Must possess good communication skills for dealing with diverse staff.
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
- Ability to determine applicability of experience and qualifications of job applicants.
- Able to be self efficient, goal orientated
- Kitchen Management preferred but not required
- This position reports directly to Ownership
Pay: $48,000.00 - $52,000.00 per year
Benefits:
- 401(k)
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
Experience:
- Restaurant management: 2 years (Required)
Work Location: In person
