JOB DETAILS:

Summary of Position:

Oversee, coordinate and execute the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

– Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

– Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

– Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

– Assist other staff members to complete opening, closing and prep lists.

– Actively manage other staff members by working hands on in making food, servicing customers and purchasing/delivering supplies.

– Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

– Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

– Make employment and termination decisions consistent with General Manager guidelines for approval or review and with their prior consent.

– Fill in where needed to ensure guest service standards and efficient operations. – Continually strive to develop your staff in all areas of managerial and professional development.

– Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

– Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

– Ensure that all products are purchased and/or received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

– Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

– Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

– Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

– Provide advice and suggestions to General Manager as needed.

Qualifications:

– We are a youthful, enthusiastic, and passionate team and place great importance on these traits.

– Grade 12, equivalent or higher required. Hospitality/Food & Beverage Training preferred.

– Have knowledge of service and food, generally involving at least 1 year of Restaurant experience or comparable business. Previous management experience of at least 1 year preferred.

– Possess excellent basic math skills and have the ability to operate a cash register or POS system.

– Qualified candidates must have excellent customer service and employee relation skills.

– Must be willing and able to fill in where needed, including as delivery driver which means having a reliable vehicle and a good driving record.

– Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment.

– Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.

– Must be able to work day, nights, weekends, and holidays in accordance with restaurant hours.