Manager, Restaurant​/Food Service

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• Supervises the preparation, sale and service of food.
• Responsible for employee and Company standards being followed at all times.
• Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority.
• Ensures compliance with all regulatory standards.
• Responsible for the establishment’s cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly.
• Supervises maintenance of proper dough levels.
• Oversees the proper use of food and supplies to meet budgetary guidelines.
• Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory).
• Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes.
• Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met.
• Assists in personnel selection and performance evaluations.
• Responsible for Local Store Marketing and building sales volume.
• Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs.
• Other duties as assigned by Company Management.

• Bonus based on performance
• Competitive salary
• Employee discounts
• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Training & development

• Supervises the preparation, sale and service of food.
• Responsible for employee and Company standards being followed at all times.
• Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority.
• Ensures compliance with all regulatory standards.
• Responsible for the establishment’s cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly.
• Supervises maintenance of proper dough levels.
• Oversees the proper use of food and supplies to meet budgetary guidelines.
• Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory).
• Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes.
• Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met.
• Assists in personnel selection and performance evaluations.
• Responsible for Local Store Marketing and building sales volume.
• Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs.
• Other duties as assigned by Company Management.

• High school graduate or equivalent.
• Two years experience in restaurant management.

• Must be organized, flexible, and detail-oriented.
• Strong interpersonal and communication skills.
• Excellent time management skills with the ability to meet deadlines.
• Ability to prioritize and multitask.
• A strong ability to immediately comprehend and carry out a project with minimal supervision.

• Seniority level
  
  Mid-Senior level

• Employment type
  
  Full-time

• Job function Other
• Industries Restaurants

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