Restaurant Manager Weston

Responsibilities

• Communicate concerning all kitchen issues with management throughout the course of the day
• Read and write (in English) notes in the manager’s daily log
• Attend weekly manager’s meetings and monthly staff meetings
• Read the weekly memo
• Complete weekly/monthly employee evaluations
• Communicate with all m.o.d. when shift is completed
• Relate an accurate, honest report of all events both positive and negative
• Comply with all policies, rules and directions covered in manuals, memos, and meetings
• Attend the quarterly supervisor meetings
• Possess and demonstrate an ownership mentality
• Have flexibility for scheduling
• Must have current food management certification
• Must be willing to transfer to a different geographical location
• Must have a valid driver’s license and reliable transportation
• Schedule vacations between April and November only and must be taken or forfeited
• Adept at ordering and formulating pars
• Basic math skills, able to count currency and make change, use a calculator to perform basic arithmetic operations
• Basic computer skills
• Understand and facilitate proper health code standards
• Adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion
• Issue written evaluations for positive and/or negative performance
• Ability to see, speak clearly, listen attentively, taste, and smell
• Ability to read and write English
• Able to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
• Able to lift up to 50 lbs.
• Able to bend, stoop, squat, or crawl
• Necessary to operate kitchen equipment
• Adhere to Flanigan’s policies for dress and grooming

Qualifications

• Competitive Starting Salary
• Five (5) Day Work Week, with Two (2) Consecutive Days Off
• Paid Vacation One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
• Health Insurance - Medical & Dental Programs Available
• 401K Plan - Immediate Eligibility
• Must be 21 or Over to Enroll
• Advancement Based on Performance Not Tenure

Benefits

• Vacations are scheduled between April and November only and must be taken or forfeited
• Must have a valid driver’s license and reliable transportation
• Must be willing to transfer to a different geographical location
• Must have current food management certification
• Must adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion
• Must be able to see, speak clearly, listen attentively, taste, and smell
• Must be able to read and write English
• Must be able to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
• Must be able to lift up to 50 lbs.
• Must be able to bend, stoop, squat, or crawl
• Must have the co-ordination necessary to operate kitchen equipment
• Must adhere to Flanigan’s policies for dress and grooming