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. 

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. 

Qualifications

• Education - Bachelor’s degree in Management, Business or related field. 
• Experience - 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience. 
• Licenses/Certifications - TIPS certification required and Food Safety certification