Restaurant Management

Description Olga Loizon, founder of Olga's Kitchen, opened her first restaurant in Birmingham, Michigan in 1970. It was there that she began selling the Original Olga® sandwich--broiled, seasoned beef and lamb topped with onions, tomatoes, and Olgasauce wrapped in hot, grilled-to-order, secret recipe Olga Bread. In 1975, Olga began opening additional restaurants throughout Michigan.


Today, the Original Olga® is still the number one selling sandwich on our menu, which has been expanded to include other Olga® Sandwiches ranging from chicken to Asian vegetables to burgers all wrapped in the secret-recipe, grilled-to-order, Olga Bread. Also added to the menu were Olga's Fries, Olga Salad, a line of entree salads, a line of Open-Face Olga sandwiches, our famous, hand-made Spinach Pie, homemade soups, desserts, and a signature beverage--the Orange Cream CoolerTM. Our unique, fresh, cooked-to-order food has proven to be a great, tasty and affordable alternative to fast food; Olga Bread clearly distinguishes Olga's Kitchen from all of our competitors.


There are currently over 32 Olga's Kitchen restaurants operating in three states. All locations offer dine-in and carryout service. Some locations also offer free WiFi access, Suncoast SmoothiesTM and private rooms and group menus for groups of 10 of more. Olga's Kitchen is very child friendly, offering special Kids' Suprize Meals

Requirements The primary objectives of the Restaurant Manager position are to build sales and manage profits.

The Restaurant Manager is responsible for all the day to day activities that take place within the restaurant. It is expected that the Restaurant Manager will take the necessary steps to comply with the “Guest First" objective. It is the responsibility of the Restaurant Manager to make their best effort to operate our restaurants within the spirit of the Olga’s Kitchen Core Values Statement and our operational guidelines. The operational guidelines are found in the Staff Member Handbook, the Policy Manual, the Operating Bulletins and the Training Manuals.

The Restaurant Manager’s responsibilities include but are not limited to:
• Managing the quality of the guest’s food and service
• Maintaining a safe restaurant environment
• Following all vault and deposit procedures
• Developing their management staff members
• Recruiting, hiring, training and supervision of their hourly staff members
• Maintaining appropriate staff levels
• Controlling expenses to budgeted expectations
• Fulfilling administrative requirements

PLEASE APPLY DIRECTLY AT http://www.olgashires.com/