Manager

Manager

Effectively and efficiently manage the restaurant within the policies and guidelines of the Company to ensure customer satisfaction and profit maximization - Ensure that OSHA, local health and safety codes, and Company safety and security policies are met - Control profit and loss by following cash control/security procedures, maintaining inventory, managing labor and food costs, reviewing financial reports, completing daily operating procedures and checks, and taking appropriate actions - Recruit, interview, and hire team members, conduct performance appraisals, and motivate, train, and counsel employees - Ensure maintenance of equipment, facility, and grounds through the use of a preventative maintenance program - Ensure food quality and 100% customer satisfaction - Ensure complete and timely execution of corporate and local marketing programs - Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team

· Minimum of two years in a food service or restaurant industry management position, with supervision over and scheduling of 6 or more employees · Some knowledge of financial statements and budgets, cost of sales, and labor costs · High school diploma required · Some college preferred Compensation: $50,000.00 per year