Hourly Manager

Responsibilities

• Ensure each guest receives excellent service by leading and modeling Our 1-4-7 Mission.
• Achieve excellence in customer service and team member development.
• Recruit, train, develop, and communicate with all managers and team members.
• Adhere to company policies, procedures, state and federal wage and hour regulations, and restaurant filing responsibilities.
• Control receiving and inventory levels and report all concerns to the GM.
• Create and delegate daily goals and tasks and ensure completion through consistent follow-up.
• Maintain key results such as food cost, inventory levels, utility usage, and Health Department ratings.
• Conduct initial interviews with potential hires and make recommendations on candidates to move forward in the interviewing process.
• Control funds, bank deposits, and ensure all equipment is in good repair.

Qualifications

• High School Diploma or High School equivalency required.
• Bachelor’s Degree preferred.
• Knowledge of basic restaurant hospitality and fully engaged, service-minded attitude.
• Able to stand for 10 hours.
• Able to lift at least 50 pounds.
• Good hearing for safety and accurate communication (with or without accommodation).
• Must be able to read, write, and speak in English.
• Basic computer usage skills, proficient with Microsoft Office.
• The ability to work 55 hours per week is required.
• Requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions.
• Must possess valid Manager food safety certification or any other food/alcohol certification if required by state law.
• Complies with our dress and appearance policy including black slip-resistant shoes.