Manager I

Job Description Responsibilities Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy and handling complaints Organizing schedules Keeping track of employees' hours Recording payroll data Ordering food, linens, gloves and other supplies while staying within budget limitations Supervising daily shift operations Ensuring all end of day cash outs are correctly completed Coordinating daily front- and back-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Appraising staff performance Interviewing/recruiting new employees Interacting with guests to get feedback on product quality and service levels Requirements Standing for extended periods (10hr shift) Food safety knowledge Ability to lift 50lbs Speed and finesse are a must Meets all company standards Maintain a positive attitude with self, guests, and teammates Completes all ongoing certifications/validations Maintains a clean Work space Ability to manage P&L Costs Ability to Hire & Train all FOH positions Toast experience preferred Margin Edge experience preferred Hotschedules experience preferred 2+ years of experience management in a high Volume restaurant preferred Benefits Health Insurance Flexible Schedule Paid Time Off #J-18808-Ljbffr