Restaurant Managers

To be fully responsible for all aspects of: Great, Fresh Food Personal touch guest service and satisfaction Building a team that excels in high standards, teamwork and attitude Produce outstanding sales and profitability To be fully responsible for all aspects of: Responsible for all cash procedures, receipts and deposits. Achieve and maintain the accepted standards for food quality and service. Ensure that overall food quality, presentation and preparation comply with recipe standards. Maintain proper staffing levels by planning manpower needs for the restaurant. Full training of new staff members. Evaluation and addressing employee performance Maintaining a clean, organized and repaired restaurant. Properly ordering of food and supplies Ensure compliance with regulatory issues (Health Department requirements, Labor posters, etc.) Maintain safety and security for the benefit of our staff and guests Personal Qualities Professionalism Strong Work Ethic Be able to make others around you better Have sense of urgency Have a sense of Ownership/Self Accountability Maturity/Responsibility High Sense of Standard Ability to Learn Requirements Ability to walk or stand for extended periods Ability to work effectively under high pace expectations during peak volume times Not allergic to food items or cleaning materials with adverse health side effects. Florida Management Food Handler Certificate is required by the state. May be obtained (at employee cost) during training Total education and/or equivalent experience: Management experience is necessary, but may be have a wide definition Minimum High School Diploma or equivalent. #J-18808-Ljbffr Louis Pappas