Execute all aspects of the restaurant's daily operations ensuring guest satisfaction, the development and management of the employees, sales and profit. Provide coordination between the front of the house (FOH) and the back of the house (BOH) ensuring that quality and efficiency is maintained as well as the fun culture and atmosphere. Restaurant is an independent company without the corporate or franchise restrictions therefore creativity and thinking outside-the-box is a must.

Key responsibilities:

• Responsible for maintaining high degree of guest and employee satisfaction while completing day to day operation of venue.
• Maintain safe, secure, and healthy environment by following and enforcing sanitation standards and procedures that comply with health and legal regulations and meet or exceed the standard in quality, service and cleanliness
• Oversee staff shift of 10+ employees (kitchen, bar, and servers).
• Develop, train, and mentor staff to deliver outstanding performance. Maintain staffing levels utilizing labor efficiently while maintaining high quality of product and service.
• Maximize profit and performance by monitoring and controlling labor costs, inventory, waste, and sales.
• Engage and train employees on promotions and promote enthusiasm and passion for the concept and brand.

Qualifications:

• Minimum 1-3 years working in supervisory role
• Outstanding verbal and written communication skills, capable of communicating effectively with guests and staff.
• Excellent organizational skills for dealing with diverse duties and staff.
• Ability to solve problems in a fast-paced, high-pressure environment.
• Proficient computer skills including, but not limited to, Microsoft Windows, Microsoft Word, Excel, Outlook, and Power Point.

Pay:

$18.00

• $20.

00 per hour

Benefits:

401(k) 401(k) matching Employee discount Paid time off

Experience:

Restaurant management: 2 years (Required)

License/Certification:

ServSafe Manager certification (Required)

Work Location:

In person