Responsibilities

• Operational Excellence: Maintains high food quality, safety, and sanitation standards while ensuring the restaurant runs smoothly.
• Financial Performance: Analyzes financial reports to achieve sales goals, control costs, and maximize profitability
• Team Leadership & Development: Recruits, trains, and coaches staff and management, fostering a positive work environment.
• Guest Satisfaction: Implements a "Guests First" attitude, ensuring high-quality service and resolving complaints with proper staffing.
• Marketing & Compliance: Executes local/national promotions and ensures compliance with company policies and legal regulations.

Requirements

• Experience: Proven experience in restaurant management, often requiring the completion of assistant manager roles.
• Skills: Strong leadership, communication, and organizational skills, with a focus on problem-solving and multitasking.
• Flexibility: Availability to work weekends, holidays, and evenings in a fast-paced environment.
• Physical Requirements & Duties: Mobility & Stamina: Continuous standing and walking (often 85-95% of the shift). Lifting/Carrying: Frequent lifting, pushing, and pulling of items weighing 20-50 lbs Body Mechanics: Frequent bending, kneeling, stooping, crouching, and reaching. Manual Dexterity: High dexterity to operate kitchen equipment, point-of-sale systems, and handle tools. Sensory Requirements: Excellent vision (close, distance, color, depth) for safety and guest service, and hearing/speaking to communicate effectively. Environmental Exposure: Ability to work in varied temperatures (hot kitchens, walk-in coolers) and loud environments.