Hourly Rate: $17.00 -$19.00 About The Role The Manager supports the General Manager in effectively and efficiently managing a restaurant within the policies and guidelines of the company to ensure guest satisfaction, profit maximization, and development of high performing work teams, which consist of shift managers and team members. This position reports to the General Manager. Managers will have the overall responsibility for directing the daily operations of a restaurant in the Restaurant General Manager's absence, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer, and other duties as required or assigned. Essential Duties & Responsibilities: - Knowledge and mastery of both front and back of house stations
- Effectively manages the restaurant, including administration of policies and guidelines of the company, ensuring 100% guest satisfaction at all times
- Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards
- Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
- Assists profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
- Manages Food and Labor Costs, keeping them to the level specified by management
- Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
- Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team
- Trains to gain the skills and experience necessary for promotion to General Manager.
- Performs day-to-day responsibilities such as using the cash register, operating cooking machinery, taking guest orders, etc., as needed.
- Other duties and responsibilities as assigned by your supervisor.
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