Manager

Responsibilities

• Ensure each guest receives excellent service by leading and modeling Our 1-4-7 Mission.
• Recruit, train, develop, and communicate through consistent daily interactions and weekly meetings with all Managers and Team Members.
• Adhere to company policies, procedures, all state and federal wage and hour regulations and restaurant filing responsibilities.
• Responsible for all FOH and HOH results based on specific AOR.
• Complete One on One quarterly reviews with Team Members using SMART Goals. Review and implement development plans.
• Reinforce Team Members’ skills and leadership behaviors.
• Identify strategies to retain the best Team Members.
• Create and delegate daily goals and tasks and ensure completion through consistent follow-up.
• Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
• 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.
• Verify all food and LBW recipes are adhered to.
• Conduct initial interviews with potential hires and make recommendations on candidates to move forward in the interviewing process.
• Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
• Control funds, bank deposits.
• 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.
• Compliance with our dress and appearance policy including black slip resistant shoes.