- Works as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.
- Functions as a role model to staff as well as to junior managers.
- Takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.
- Develops new ways to increase guest counts.
- Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
- Works with the management team to determine appropriate staffing levels.
- Operates with an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
- Works towards maximizing sales and optimizing profits through the management of all cost centers.
- Remains abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.
- Maintains high standards in all areas of security, safety, cleanliness and sanitation are essential.
- Maintains the cleanliness and organization of the restaurant throughout each shift.
- Communicates positively about the restaurants and has an attitude of success.
- Creates an environment where people want to work and feel comfortable working.
- Operates well with other managers, in terms of consistency, consensus on issues and flexibility.
Performs other tasks as assigned.Core Competencies
- Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
- Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success
- Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
- Demonstrates the courage and initiative to present new ideas and perspective to create positive results
- Exhibits respectful consideration of viewpoints, situations and others
- Puts the guest at the forefront of every decision
Essential Requirements
- Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when.
- Strong interpersonal and communication skills required
- Strong organizational skills and attention to detail required
- Demonstrates excellent communication and customer service skills
- Able to work independently and make the right decisions for the business
- Possesses a working knowledge of the POS system.
- Proficiency In
- Opening and closing procedures
- Running reports
- Food knowledge
- Beverage knowledge
- Team Building and Employee Focus
- Demonstrates a profit mentality by setting goals, following through and meeting goals.
- Understands the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.
- Demonstrates the ability to run a quality operation with attention to detail, in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant.
- Understands the importance of employees and interacts with them in a mutually respectful and friendly manner.
Knowledge/Work Experience
- Must be 21 years or older
- High school diploma or G.E.D preferred
- Prior restaurant experience or related education
- Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.
- Must have a NYS Food Handlers Permit
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