All of our restaurant Managers are responsible for:
Ensuring activities are consistent with and supportive of the restaurant’s mission, core values, & operating philosophy & principles.
Managers should operate as owners and concentrate on the effective operation of the restaurant and staff, with regards to building sales, internal & external guest development & satisfaction, and overall fiscal responsibilities in conjunction with peer Managers, subordinates and superiors. Managers achieve results by planning, communicating, delegating and following up.
Essential functions also include, but are not limited to: External Guest Satisfaction & Community Involvement, Internal Guest Development & Satisfaction, Effective Operations & Business Management, Safety, Security & Appropriate Business Practices.
Desired Skills and Experience
2-5 years of management experience in a full service casual dining setting
Systems oriented with experience in a high volume scratch cook kitchen and spec recipe management
Stable job history which demonstrates upward career progression
Strong P&L knowledge and ability to manage financial goals & objectives
Ability to work with Directors of Operations/Area Directors on action plans to improve financial controls (food costs, labor costs, and controllable expenses)
Ability to train, coach, develop, and motivate staff
Ability to provide a guest-focused approach to floor management and create strong guest rapport
Ensuring activities are consistent with and supportive of the restaurant’s mission, core values, & operating philosophy & principles.