Job summary
This position is under the direct supervision of the General Manager and/or Assistant General Manager.Provides restaurant leadership in accordance with established company standards.Assists in managing Restaurant Environment during scheduled shifts with discretionary management decision making required.
Job seniority: entry level
Responsibilities
• Ensures prompt, friendly service according to company guidelines.• Builds a culture using the Vision / Mission statement to guide People, Profits, and Guest Experience.• Ensures the immediate response and correction of all verbal guest complaints.• Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues.• Teaches and enforces alcohol awareness.• Assist in maintaining adequate inventory levels.• Ensures product preparation and presentation uncompromisingly meeting company standards.• Effectively oversees/schedules associates to meet sales demands.• Maintains effective safety and security programs according to company policy and government standards.• Promotes and manages restaurant organization, cleanliness and sanitation.• Assist in executing all incentive contests and educates associates on promotions and new menu offerings.• Assists in managing Team Leaders and Team Member performance.• Assists in maintaining Team Member and administrative functions as related to a manager role.• Effectively assists in managing Front of the House and Back of House operations during assigned shifts.• Responsible for all opening and closing procedures of the restaurant during assigned shifts.• Assists in managing standards and commitment to quality.• Assists in managing daily and weekly reports.• Fosters teamwork by building effective teams committed to restaurant and organizational goals.• Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image.• Development of Team Leads, and Team Members for growth within the company.• Performs other related duties as required and assigned.
Requirements
• High School Degree or equivalent education and/or experience.• One to Two (1-2) years of guest service experience.• One to Two of prior supervisory experience, preferably in a casual dining setting.• Demonstrated progression towards growing sales and managing a Profit & Loss Statement.• Positive attitude and the ability to handle highly difficult guest interactions.• 21+ years old.• ServSafe Alcohol and Food Certification a plus.• Reading, writing, basic math and verbal communication skills in English is required.• Bi-lingual experience a plus.• Ability to pass company background check.• Reliable transportation and government issued driver's license required.• Ability to work 50-55 hour work weeks and flexible schedule consisting of mornings, mid-day shifts, evenings, weekends and holidays.
Key Skills Needed
• Passion for hospitality.• Highly trusting.• Organized.• Detail oriented.• Demonstrates care and concern.• Developer of others.• Goal oriented.
