REQUIREMENTS:

• Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members.
• Knowledge of food safety regulations and best practices in food handling.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
• Flexibility to work various shifts, including evenings, weekends, and holidays as required.

EDUCATION AND CERTIFICATION:

• High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
• Certification in food safety (e.g., ServSafe) is advantageous.

PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move around the restaurant environment for extended periods.
• Lift and carry objects weighing up to 25 pounds.
• Work in a fast-paced and sometimes stressful environment.

• Leadership and Team Management:
• Supervise and coordinate the activities of restaurant crew members during your shift.
• Delegate tasks effectively and ensure team members understand their responsibilities.
• Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment.
• Customer Service Excellence:
• Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally.
• Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction.
• Operational Oversight:
• Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation.
• Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food.
• Monitor inventory levels and order supplies as needed to meet operational demands.
• Shift Scheduling and Staffing:
• Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs.
• Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments.
• Training and Development:
• Train new hires on restaurant policies, procedures, and job responsibilities.
• Conduct ongoing training sessions to develop team members’ skills in customer service, food preparation, and safety protocols.
• Financial Accountability:
• Monitor sales performance and expenses during your shift to achieve financial targets and control costs.
• Implement strategies to maximize profitability and optimize operational efficiency.
• Communication and Collaboration:
• Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities.
• Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.