Manager

PRIMARY RESPONSIBILITIES

• Prepare schedules and staffing guides for the front of the house staff.
• Aid in maintaining payroll costs within budget.
• Ensure adherence to all applicable health and safety protocols in food service.
• Implement training programs to enhance high-quality guest service.
• Accurately document employee work history (attendance, discipline, vacations, leaves of absence, performance reviews).
• Prepare necessary human resources paperwork and submit it to the Senior Manager.
• Address employee and guest-related concerns.
• Collaborate with the Kitchen Manager to maintain high standards of service and food quality.
• Ensure uniform and appearance standards are met daily through pre-shift meetings.
• Perform other related duties, including disciplinary actions and terminations.
• Attend all meetings deemed necessary by management or human resources.
• Conduct pre-shift meetings to enforce uniform and appearance standards and inform employees about relevant information.
• Perform table-touching to ensure guests are satisfied with the quality of food and service.
• Perform other duties as assigned.

KNOWLEDGE AND SKILL REQUIREMENTS

• Basic reading, writing, and arithmetic skills.
• Ability to read, write, speak, and understand English effectively.
• Strong communication skills with the ability to train, motivate, and coach in a team environment.
• Excellent interpersonal, customer service, leadership, and problem-solving skills.
• Must be 21 years of age and able to obtain all local, state, and federal regulatory permits as required by position.
• Must have a valid State of Nevada Driver’s License and be covered by the Company’s insurance as a driver.

WORKING CONDITIONS

• Must work calmly under stress during increased business volumes.
• Must be able to stand for extended periods of time.
• Required to walk, bend, grasp, push, and pull.
• Must be able to lift 40 pounds frequently.
• Must be able to tolerate areas containing secondary smoke and high noise levels.
• Must demonstrate the ability to maintain consistent, high quality guest service levels.