Restaurant Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsible for all floor operations including but not limited to : Hold pre-shift meetings, station assignments, break schedules, evaluating and documenting performance, covering call outs, handling guest opportunities, team member issues, updating the logbook, performing inventory control and purchasing of product, audit of clock in and sign in record by shift, evaluation of equipment and stock levels, taking appropriate actions to ensure all areas are in working order, communicating with outgoing and incoming management / leads, evaluating side work, supervision of all staff. Responsible for supervising the training of new hourly & management team members. Responsible for periodic performance evaluations, progressive discipline. Must keep and process proper documentation of attendance, discipline, incidents, and schedules, meeting notes, reports and any other related material in a timely manner using the appropriate forms provided. Requires a working knowledge of all equipment, their maintenance and operation including liquor dispensing equipment, soda dispensing equipment, and beer systems. Requires a comprehensive knowledge of products offered, recipes, prices, internal control procedures and all Company as well as Department policies. Related tasks include but not limited to scheduling, Over & Shorts, Comment Cards, P&L Briefs & Statements, Business and Marketing Plan Objectives, Budgeting & Planning, coordination of management span of control. Operate the department following all Massachusetts Health and Safety guidelines.

QUALIFICATIONS

High School Diploma or Equivalent Required, College Degree Preferred in Hospitality / Restaurant Management. Ability to communicate effectively with Guests, Team members and Management in both written and verbal form. Must be proficient in computer applications Word, Excel, Outlook, and POS systems. Must have 3-5 Years' experience in High volume Quick-Service or Ala Carte Restaurant environment. Can obtain or has Serv / Safe Food Manager and Alcohol certification.

PHYSICAL DEMANDS

Maintain physical stamina and proper mental attitude, and the ability to deal effectively with guests, management, employees, and outside contacts. Must be able to lift 30 pounds. Requirements also include frequent standing, walking, stooping, bending, reaching, climbing steps, and sitting. Must have the manual dexterity to cut, slice, whisk, grab, grip, type, pull, hold, tear, sort, and reach.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work in a fast-paced and noisy environment.

J-18808-Ljbffr