Oversee and coordinate the day to day operations of the business. These duties will include executing company policies, procedures and programs. Needs to plan, organize, train, motivate and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Perform multiple daily food safety and quality checks.
Monitor food preparation methods, portion sizes and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service quality, appearance of facility and sanitation and cleanliness through training of employees.
Create a positive productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guests service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are preformed in accordance with the restaurant’s receiving policies and procedures.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Responsible for reconciling and maintaining Food Scooter’s documents.
Maintain food and equipment inventories, and keep inventory records.
Provide and maintain fast, accurate service and provide top-notch customer service to every guest.
Interview and recommend associates for hiring.
Provide proper training for associates.
Lead pre-shift huddles.
Assist with company event, i.e. tastings, cooking classes and community events.
Comply with food safety procedures.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
Carryout restaurant marketing advertising and promotional activities and campaigns.
Assist with catering orders when needed.
Be at least 21 years of age.
Must be a self-motivator.
Knowledge of 4-walls of marketing plans. Employees, Guests, Communication and Selling Strategies.
Able to communicate effectively with associates and guests. Leads by example.
Knows how to implement solutions, not fester in problems. Constantly strives to improve working environment and conditions for staff.
ServSafe Alcohol and Food Certification a plus.
Positive attitude and ability to handle highly difficult guest interactions.
Knows cost management. Costs, cost percentages, and how to reduce waste and loss while improving performance.
Knows the importance of timeliness and follow up. Manages their time accordingly.
Demonstrated progression toward growing sales and managing a Profit & Loss Statement.
Reliable transportation and Government Issued Driver’s license required.
Have knowledge of serve and food and beverage, generally involving at least two years of front of the house operation and/or assistant management positions.
Two to four years in restaurant management.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Must have the stamina to work 50-60 hours per week.
Must be able to work in standing position for long period of time.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Highly Trusting. Detailed Oriented. Passion for the industry.