JOB FUNCTIONS

• Ability to recruit, hire, discipline, and terminate Front Of House and Back Of House employees (including Managers)
• Overseeing and training all managers
• Creating and following up on projects for all managers
• Understanding and examining P&L’s including the ability of train managers on analyzing P&L’s
• Creating action plans to strategically improve P&L’s
• Creating goals for management staff and following up
• Develop and implement standard operating procedures, policies, and procedures to be followed by the management team
• Understanding and controlling all aspects of quality control
• Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service
• Working directly with Back Of House managers to include scheduling, operations, health & sanitation
• Ability to perform and oversee responsibilities of all Front Of House and Back Of House managers in their absence
• Create an environment of trust and mutual respect

JOB REQUIREMENTS

• Must have current work card/permits as required by the state
• 3-5 years’ experience in restaurant management
• Must have knowledge of Microsoft Office and POS systems
• Must be able to stand for 10 - 12 hours