Eggspectations Manager at High 5 Hospitality LLC

Timonium, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

0.0

Posted On

29 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Guest Service Excellence, Problem-Solving, Organizational Skills, Financial Acumen, Time Management, Inventory Management, Budget Management, Quality Control, Staff Management, Compliance, Safety Knowledge, Conflict Resolution, Cost Control, Revenue Generation

Industry

Hospitality

Description

Description We are looking for team members who want to be a part of a growing hospitality group! Made up of 5 award-winning brands (Buffalo Wild Wings, Jersey Mike’s Subs, Buffalo Wild Wings GO, Limestone BBQ and Bourbon, and Eggspectation) we offer many opportunities for growth across franchise and independent brands. Position Overview The Manager is responsible for the overall operation of the restaurant, including managing the staff, ensuring customer satisfaction, overseeing daily operations, and maintaining high standards of food quality, service, and cleanliness. This individual plays a critical role in maximizing profitability while delivering an exceptional dining experience for guests. Duties and Responsibilities Essential duties and responsibilities include but are not limited to the following: Oversee Daily Operations: Supervise all restaurant activities to ensure smooth operation, including managing staff, coordinating kitchen and dining service, and monitoring guest satisfaction. Guest Service: Ensure that all guests have a positive dining experience by addressing their needs, resolving complaints, and ensuring high standards of service. Staff Management: Hire, train, schedule, and supervise restaurant staff, including servers, chefs, kitchen staff, and cleaning personnel. Foster a positive work environment and motivate the team to meet performance standards. Inventory and Budget Management: Oversee inventory levels, manage ordering and stock control, and ensure cost control measures are followed. Maintain a balanced budget for food, labor, and operational expenses. Compliance and Safety: Ensure that the restaurant adheres to all health, safety, and sanitation regulations, including food handling, kitchen cleanliness, and employee safety. Maintain necessary licenses (e.g., liquor license, food safety certifications). Quality Control: Monitor food quality and presentation, ensuring consistency and adherence to restaurant standards. Ensure that portion sizes and preparation times are maintained. Financial Management: Oversee revenue generation, analyze sales data, and create strategies to meet financial goals. Manage cash flow, report on daily, weekly, and monthly financial performance. Marketing and Promotion: Collaborate with marketing teams to create and implement promotional strategies, seasonal specials, and customer loyalty programs. Skills and Abilities Required Leadership and Communication: Ability to lead, inspire, and manage a team. Strong interpersonal and communication skills to effectively interact with staff, customers, and vendors. Guest Service Excellence: Demonstrated ability to maintain high levels of customer satisfaction through service excellence, problem-solving, and conflict resolution. Organizational Skills: Ability to manage multiple tasks simultaneously, prioritize responsibilities, and ensure smooth operations. Financial Acumen: Proficient in budgeting, financial analysis, and cost control measures to ensure profitability. Time Management: Efficient in scheduling staff, managing time-sensitive tasks, and handling multiple aspects of restaurant operations. Problem-Solving: Ability to identify issues quickly and find solutions under pressure, whether related to staff, customers, or operational challenges. Knowledge of Health and Safety: Understanding of local food safety and hygiene regulations to ensure the restaurant complies with all health standards. Education and Training 3-5 years of experience in the restaurant industry Must possess proper food handlers and alcohol dispensing certifications: ABC/TIPS Certified and Service Food Manager General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety, and security systems and procedures, and computer operations. Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical compilations. Departmental Subject Matter Expert Valid driver’s license Satisfactory criminal history Physical Demands Standing and Walking: Managers often spend long hours on their feet, walking around the restaurant to oversee operations, interact with staff, and engage with customers. Lifting: May need to lift boxes of supplies, equipment, or inventory, typically weighing up to 50 pounds Manual Dexterity: Required for tasks such as handling cash, operating a computer or point-of-sale system, and performing various administrative duties. Bending and Reaching: Often necessary to access storage areas, restock supplies, or clean various areas of the restaurant. Multitasking: The ability to manage multiple tasks simultaneously is essential, often requiring quick movements and decision-making. Salary posted is based on an hourly wage for a 45 hour work week. We offer Competitive pay Discounted meals Tuition Reimbursement Benefits - Medical, Dental, Vision, 401k and more! Paid Time Off Values - based leadership

Responsibilities

The Manager is responsible for the overall operation of the restaurant, including staff management, ensuring customer satisfaction, overseeing daily activities, and maintaining high standards of quality and cleanliness. This role is critical in maximizing profitability while delivering an exceptional dining experience for guests.