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Food service management experience
Proficiency in POS systems
Strong supervisory skills in a hospitality setting
Knowledge of kitchen management and food preparation
Previous experience in restaurant management and customer service
Familiarity with inventory control and banquet operations
ServSafe/RAMP certification and proven sales abilitiesResponsibilities Inventory Be able to complete an inventory of the business.

Observe the team and their interactions with staff & customers. Be cognizant of prior daily & weekly sales, help Ownership to forecast future needs. Schedule Fix all punch-in/punch-out errors daily. Schedule done weekly, must be finished every Wednesday by 5:00 pm for two weeks out. Each week researched (review last weeks and last year's sales) meet labor cost. Make a schedule based on business needs, not employee wants. When possible, meet employee requests. Post schedule for 2 weeks out by Friday at 5:00PM. Ordering Food order done 2 times per week. Beverage order done 1 time per week. Management Responsible for Hiring/Terminating of all team members. When terminating a team member make sure to document reason and email termination form to HR within 24 hours. Staffing should be done in preparation for sales and season not in reaction to sales or season. Personally train all team members (this is ALWAYS a daily task). This will be very challenging yet very rewarding. Train by using Systems that are already in place! Responsible for initial training of all employees. Create a culture that rewards star team members and gets rid of below average team members. Front Line and in-Store Hours GM must complete

SERVSAFE/RAMP

course and training. GM is responsible for all daily operations including opening checklist, manager checklist, lunch rush, after lunch checklist, dinner rush, closing checklist. Customer Service!!! Go above the customer's expectations! Time Requirement 5-6 days per week 50 hours per week (potentially more during first few months of opening a new location or peak times of the year) 52 weeks per year Be available to handle business related issues 24/7.

Vacation:

two (2) weeks of paid vacation. This means that you will have 10 days of paid time off based on a 5 day work week. Business Presentation Properly complete checklists and train others to do the same. Focus on clean, fresh, fully stocked dining room, front counter, and bathrooms. Be extremely NEAT and train others the same! Use daily checklists for cleaning and maintenance. Complete Heavy Duty Checklist as required. Notify ownership of any equipment maintenance needs. Daily Sheets count drawers, do tip outs, run Z report Complete EOD report & send Communication Communicate with Ownership through an open and honest relationship. Communicate with team members through open and honest relationships. Answer phone when contacted.

Job Type:

Full-time Pay:

$50,000.00

$55,000.

00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Vision insurance

Shift:

10 hour shift

Work Location:

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Find & Apply For Restaurant / Food Service Manager Jobs in Spring Mills, Pennsylvania

General Manager