Manager

Responsibilities Efffectively manage the restaurant and its staff. Identify strengths and weaknesses of staff for training purposes. Daily communication with Kitchen leads to promote specials. Hiring, firing, and training. Implement company policies and procedurers by leading staff in postive planning. Reviewing operations to identify problems. concerns, and any area for improvement. Meeting food and drink standards and quality in addition to safgety and cleanliness. Creativity to develop new menu items and work with upper management and kitchen leaders to openly create seasonal menus. Consistently monitor product and labor costs. Train and coach staff on guest services and policies. Skills/Qualifications Experienced leader undertsanding customer satisfaction, profitability and loss, ability to efficiently run a staff of 25 plus 2-3 years upscale dining management experience. Must be available to work a variety of shifts including days, nights, holidays and weekends. The manager is expected to be in the building every Friday, Saturday, and Sunday. Must havce reliable transportation. Ability to use a touch screen POS Must be able to stand for extended periods of time, lift heavy boxes, climb stairs, and work/adapt to fast paced environments. Must be able to take direction and delegate responsibilities. Benefits PTO and paid training. Health Insurance Employee paid meals. #J-18808-Ljbffr