Manager

 Manager

POSITION OVERVIEW

1. Role Priorities
   1. Ensure Customer Service: To Sell, To Service, To Satisfy, and To See the Guest again
      ►Clear and Constant communication to Staff regarding SOS (Sequence of Service)
      ►Consistent Quality in Service, Food, and Presentation
   2. Sales and Profit Driven Focus
      ►Know, Understand and Ensure the location meets Company Financial Goals (P&L)
   3. Effective and Timely Communication with Management, Co-Workers Subordinates, Customers and all Departments
   4. Maintain a high level of cleanliness and organization within the location
   5. Responsible for the Health and Safety of Co-Workers and Customers
   6. Understand, Follow, and Train staff regarding Food Safety and Food Handling Requirements
   7. Provide and Promote; Teamwork, Positive Work Environment, and Professional Work behavior at all times

1. Role Requirements
   1. One year as a Manager in a Full Service Restaurant using Point of Sale platforms
   2. Must be fluent in English, Must have an ‘Of Service” Mind-Set, Must exhibit Professional/Positive work behavior at all times
   3. Must be a people-person, must be Nice, Respectful, a self-motivator, have a cheerful disposition, out-going, enthusiastic and be tolerant of close contact with other people
   4. Current/Valid California Food Handlers Certification
   5. Able to Total bills, accept payment, accurately handle cash and credit card transactions
   6. Able to Compile daily financial reports

Position Responsibilities and tasks

• Utilize your Experience, Skills, and Expertise to successfully meet all Role Priorities, Responsibilities and Tasks
• Maintain high standards of food, service, and health & safety
• Adhere to Uniform Standards (Correct, Clean, and Professional) at all times
• Combine strategic planning, organizing shifts patterns, and day-to-day management activities to achieve the highest efficiency and profitability. Utilize Pre/Post Daily Shift Meetings to communicate Daily Goals to your team
• Compliance; Monitor, Resolve, and Educate Safe Working Habits, Adhere to Labor Laws, Monitor and provide a Safe working environment free of Harassment, Safety Concerns and Payroll Duties.
• Protect the company from all liability. Be proactive in acknowledging, communicating, and resolving issues in a timely manner. Follow all Meal and Rest Break Requirements
• Manage staff throughout the shift and provide clear and constant feedback
• Meeting and greeting customers and organizing table reservations
• Dealing with customer complaints and employee issues in a positive way
• Check stock levels and order supplies
• Provide support in all areas of the restaurant when circumstances dictate
• Effectively Recruit, Onboard, Train, and Motivate Staff while minimizing Turnover
• Co-ordinate Takeout, Delivery orders as well as Catering Events
• Work with the Kitchen Manager and/or Lead Cook to ensure recipe consistency
• Review, Research, and Process Invoices, and Inventory. Control waste, adhere to earth friendly principles & Communicate Maintenance issues (when applicable)
• Review, Research and Process Customer Voids, Comps, and Credits
• Responsible for Monthly Safety Meetings and Weekly Employee Schedules factoring in business needs based on Sales forecasts for the day/week.
• Read, Understand, and Communicate MIK Weekly Recap Emails to your team
• Other duties as assigned