Restaurant Manager - *NEW RESTAURANT OPENING SOON*

Duties and Responsibilities

• Oversee daily operations, ensuring adherence to GM-established standards for service and quality
• Participate in weekly manager meetings to align on service priorities, upcoming events, and operational needs
• Work varied floor shifts to support staffing, lead by example, and identify opportunities for efficiency, programming, and training improvements
• Maintain expert-level knowledge of POS systems, menus, and service standards
• Interact with guests to obtain feedback on quality of service and food
• Resolve guest complaints and coordinate with General Manager to resolve issues
• Utilize guest reviews to inform training focal points
• Ensure a consistent guest experience on every shift by maintaining attention to detail in setup, cleanliness, team professionalism, and overall floor readiness
• Reconcile daily audit materials (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops)
• Oversee necessary ordering and inventorying for your primary area of responsibility
• Aid in preparing and controlling payroll for your shifts each pay period
• Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
• Collaborate with the General Manager and other managers to brainstorm events
• Prepare monthly commentary to influence yearly budget
• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
• Coordinate cleaning program for your primary business unit and make recommendations for improvements
• Enforce Early Bird Night Owl/LFS human resources policies in all aspects of employee and guest relationships
• Hire, coach, and support associates, ensuring they perform in accordance with established brand standards and consistent with Lloyd’s core values
• Help team members establish KPIs and review goals annually
• Maintain high level of day-to-day communication and interaction with team members, guests, vendors, and contractors, always in a mature and professional manner
• Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed

Qualifications

• Minimum of 1 year restaurant/bar management
• Strong leadership skills and the ability to train, coach, develop and motivate others
• Possess or ability to obtain ServSafe and Tips Certification within six months of commencement of employment
• Attention to detail
• High level of integrity and a hands-on management style
• Experience with Toast point of sales system preferred
• Exceptional organizational and operational skills, and detail-oriented with proven time management skills
• Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking

Education

• High School Diploma / GED required
• Higher education degree in hospitality management or related field or equivalent work experience preferred

Physical Abilities

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting