Restaurant Manager

About the role

Along with assisting in the daily operations, the 3rd Manager is specifically responsible for the SA & Tortilla departments, personal development of floor, expo, and front of the house management, and the development of managers in training.

Responsibilities

• Track inventories
• Audit that all post material in restaurant are current and maintained
• Post invoices on purchase recap daily
• Sanitation of the entire restaurant
• Safety and security of all staff, guests, and restaurant
• Ensure recipe adherence and perfect execution of all food
• Control waste, theft, or loss of all food and nonfood items
• Control all labor expenses
• Provide timely feedback and performance measurements to all employees

Work Conditions

• Must be able to work 40+ hours a week
• Subject to potentially upset customers, vendors, and employees
• Varied working hours to include weekends, holidays, late evenings, and early mornings as needed
• Must be able to stand and/or walk 8+ hours daily
• Must be able to lift 25 lbs. frequently, 50 lbs. occasionally, and objects over 50 lbs. rarely
• Frequent bending, reaching, grasping, and climbing

Education & Experience

• High School Diploma or GED equivalent
• 1–2 years restaurant experience