Description

Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.

Job Responsibilities:

• Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
• Prepare the annual budget.
• Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
• Implement and maintain sales/marketing programs.
• Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
• Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
• Implement and maintain effective two-way communication systems which reach all employees.
• Develop new programs which result in an increased level of customer satisfaction and operational excellence.
• Other duties as assigned.

Job Skills:

• Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion.
• Use mathematical skills to interpret financial information and prepare budgets.
• Analyze and interpret policies established by administrators.
• Change activity frequently and cope with interruptions.

Management Activities: 

• Interview, select and train associates
• Set and adjust associates’ rates of pay and hours of work
• Direct the work of associates
• Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status
• Handle associate complaints
• Discipline associates
• Plan the work
• Determine the techniques to be used
• Apportion the work among associates
• Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold
• Control the flow and distribution of materials or merchandise and supplies
• Provide for the safety and security of the employees or the property
• Plan and control the budget
• Monitor or implement legal compliance measures
• Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).
• Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight.

Discretion & Independent Judgment:

• Implements and maintains sales/marketing programs.
• Prepares annual budget.
• Implements and maintains sales/marketing programs and preventative maintenance programs and develops new programs to enhance customer service.
• Develops short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
• Establishes and maintains a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Makes business decisions based on production reports and similar facts, as well as experience and opinion.

Physical Requirements:

• Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Additional physical & visual requirements
• Stand for long periods of time
• Walk extended distances
• Lift/carry 6-25 lbs.
• Able to work overtime and irregular hours

Working Conditions:

• Additional working conditions
• Outdoor weather conditions

Qualifications

Education - Bachelor’s degree in Management, Business or related field preferred.

Experience - 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience preferred.

Licenses/Certifications - TIPS certification required and Food Safety certification.