Team:

• Sources and recruits key talent for all areas of the business.
• Conducts final interviews of pre-screened candidates.
• Executes orientations along with the Learning & Development Coordinator, for new Team Members.
• Ensures the execution of all company-specific training, career pathways, and development programs, including Shift Leader and Manager programs.
• Plans and leads shift meetings, builds camaraderie, and solicits feedback.
• Conducts bi-weekly Manager meetings.
• Handles shift-by-shift on-the-fly coaching of Team Members.
• Handles shift-by-shift counseling of Team Members.
• Keeps Manager of Talent, informed of any and all employee relations issues, especially potentially concerning discrimination or harassment.
• Creates and executes plans for self-development, including but not limited to the use of formal company training programs.
• Ensures that two performance reviews are performed with each Manager & Team Tember each year.
• Conducts one all Team Meeting per quarter to clearly explain any new expectations or initiatives.
• Identify “Rising Stars” within your team, making sure we have an upward path for them within restaurant.

Guest:

• Models hospitality skills/behaviors, making it your business to know your customers.
• Ensures Guest satisfaction inspires Guest loyalty and ensures responsible alcohol service, through effective shift execution.
• Effectively handles guest complaints during shifts, turning dissatisfied guests into satisfied guests before they leave the premises.
• Ensures that all Managers and Team Members are guest-focused first, and displays hospitality skills consistently such as 100% Manager table visits, big hellos, and big goodbyes, etc.
• Responds to Guest comments and criticism in a constructive, positive and timely manner (within 24 hours of the comment), looking at such as an opportunity to build Guest count.
• Educates and empowers subordinate Managers and Team Members to act in a similar capacity.
• Actively looks for and identifies techniques to attract new Guests.
• Builds positive, professional relationships with members of/businesses in the community.

Quality Operations:

• Utilizes all compliance systems, manager tools, and procedures both in a timely manner and with integrity (including but not limited to SOP’s, restroom checks, ticket tracker, line checks, guest check audits) to ensure proper shift execution.
• Conducts administrative manager functions as needed (entering invoices, end-of-day procedures, time punch reports, etc.).
• Maintains high cleanliness standards, holds Team Members accountable for adherence to daily, weekly, and monthly cleaning schedules through the management team.
• Helps to ensure adherence to ServSafe Alcohol, Food, and HACCP standards, with specific responsibility for Food and HACCP.
• Assists in the rollout of new company programs, policies, and procedures as requested.
• Leverages compliance/feedback mechanism information (GEM, QSC’s, Mystery Shop feedback, etc.) in order to improve overall restaurant performance.
• Ensures adherence to company-specific systems, tools, and procedures for proper shift execution by all Team Members and Managers.
• Ensures all food and alcohol compliance standards are strictly adhered to.
• Keeps current on and ensures the implementation of new programs, policies and procedures, and product promotions.
• Maintains high-quality service and cleanliness standards at all times.
• Ensures Managers and Shift Leaders are holding Team Members accountable for adherence to all daily, weekly, and monthly cleaning schedules.

Sales and Profits:

• Understands and executes all new product and marketing promotions.
• Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses), through the current management team.
• Creates develops and implements an effective store marketing plan within budgeted parameters.
• Ensures acceptable overall labor results; approves all department schedules to ensure acceptable overall labor results and guest satisfaction.
• Maintains utility conservation and creates awareness, teaches managers how to control utility costs.

Education, Training, and Experience:

• Education: High School or equivalent. Coursework in restaurant management preferred.
• 3 plus years of prior professional experience in restaurant management required.
• Must possess proper food handlers and alcohol dispensing certifications (if required by law).
• Valid driver’s license.
• Satisfactory criminal history.
• General knowledge of labor laws, health codes, safe food handling and sanitation responsible alcohol service, safety and security systems and procedures, computer operations.
• Good people management skills, communication, and listening skills. Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be self-motivated, detail-oriented, and have a passion for teaching others.
• Must be able to work a flexible schedule including days, nights, weekends, and holidays.
• Work as a contributing member of a team.
• Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations.

Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Work Location: In perso

Please refer the Job description for details