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Position Summary
The Restaurant Manager is responsible for front-end management to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
- Handling all staffing responsibilities, including hiring, training, scheduling, and terminating
- Assisting in purchasing all food, beverage, and supplies and overseeing the use of food and beverages within required dates and with a minimum of waste, monthly inventories
- Supervising staff in terms of food preparation, customer service, cleaning, and repairs to the restaurant and grounds
- Promoting cooperative effort, team spirit, and good morale among employees
- Delivering excellent customer service including personally greeting and seating guests
- Resolving complaints from customers in a polite, friendly manner
Minimum Qualifications (Knowledge, Skills, and Abilities)
- 2+ years in a high volume casual, fine dining, or polished casual concept- $4+million
- High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
- Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
- Willingness to work evenings and weekends as required
Benefits
- great healthcare benefits
- 401k w/match
- HSA
- Strong bonus potential
- PTO
- Great culture
- Strong upward mobility
JOB ID: 178584
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Jamie Klüg