Position Summary

The managers will work alongside service and support staff to provide a great dining experience to restaurant guests, while maintaining a professional attitude and work environment.

Essential Duties & Responsibilities

• Manage all aspects of restaurant operations
• Ensure quality and accuracy of all aspects of guest service
• Execute all paperwork associated with Manager position
• Learn and master all computer and administrative duties related to Manager position
• Learn and be able to execute all Front of House positions effectively, with the ability to teach and assist staff members
• Manage front of house labor, meeting Perry’s goals and guest requirements
• Responsible for ordering, stocking and managing inventory levels and quality
• Maintain a high level of cleanliness throughout the restaurant

Requirements

• Basic knowledge of wine and wine service is required
• Basic knowledge and experience of inventory management
• Basic math skill proficiency
• Must have had at least 3 years of restaurant manager experience, fine dining experience is preferred
• Must be able to work flexible shifts and schedules, including weekends and some holidays.

CERTIFICATE/LICENSES

• Servsafe or similar Food Manager Certificate may be required depending upon store location.