SKILLS AND QUALIFICATIONS

• Minimum High School Diploma, some college preferred.
• 1-2 years restaurant management experience.
• Excellent communication skills.
• Strong organizational skills
• Strong customer service skills
• Must be able to adapt to a diverse workforce.
• Ability to assist leadership team in reaching organizational objectives and goals.
• Basic understanding of P&L goals for the location including labor, sales, and COG.

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs for the concept.
• Check quality standards upon delivery of food and beverage deliveries.
• Assist in the ordering of concept supplies including food, beverage, smallware, chemicals and paper products.
• Resolve customer complaints about food quality or service through company standards.
• Maintain sanitation standards. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations (where applicable) are followed in adherence to state and local guidelines.
• Follow proper record keeping adhering to Areas standards
• Assists in the Preparation of all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Processing of invoices through the proper systems
• Arrange for maintenance and repair of equipment and other services (as needed)
• Maintain opening and closing procedures and security standards.
• Advises concept manager to the performance of associates.
• Ensure all employees are following the company dress code guidelines.
• Monitor food preparation and methods to ensure compliance with brand and company specification and standards.
• Perform any other duties as assigned by supervisor.