Job Description

• Organize and lead all staff and operations of the venue.
• Provide overall leadership and support for all areas of operation and corresponding staff functions
  by creating and influencing the appropriate culture and character of the venue.
• Ensure consistent and positive guest service in all areas through continuous interaction and
  feedback requests.
• Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Actively participate in the attraction, selection, development and retention of venue staff and
  management.
• Develop direct reports by communicating performance expectations and delivering timely
  feedback through verbal communication, weekly meetings and goal-setting programming through
  designated performance management system.
• Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
• Partner with GM to prepare annual budgets and monthly forecasts and conduct P&L
  oversight/management.
• Participate in developing short- and long-term plans for revenue growth and cost control
  measures.
• Ensure systems are in place for all inventories/controls.
• Work with internal business partners, such as Marketing, IT, Human Resources and Accounting,
  to oversee and support all staffing and venue programming.
• Support the security function to protect the restaurant's assets and the personal safety of the
  employees and guests.
• Partner with GM on the physical facility to ensure proper maintenance and repair.
• Support a high level of community involvement and partnership via personal and/or team
  presence and participation at designated events/functions.
• Communicate and uphold all corporate standards, guidelines, policies, and procedures in
  accordance with local, state, and federal laws and regulations. Maintain personal integrity by
  abiding by and supporting the Company's values and principles. Follow and support brand SOPs.
  Participate in and respond to the annual company audits.
• Perform other duties as assigned.

Qualifications

• High school diploma or equivalent required
• Degree in hotel/restaurant management preferred; a combination of practical experience and
  education will be considered as an alternative

• 5+ years' progressive hospitality management experience, preferably in a high-volume restaurant
• Micros Point of Sale, Compeat, and Hot Schedules experience a plus

• Effective interpersonal, written and verbal communication skills
• Skilled in the following dimensions of restaurant functions required: food planning and
  preparation, purchasing, sanitation, security, corporate compliance, recordkeeping, and
  preparation of reports
• Strong understanding of federal, state, county and municipal regulations that pertain to health,
  safety and labor requirements of the restaurant, employees and guests
• Ability to establish clear direction, set goals, monitor progress and measure results
• Passion for the hospitality business and compassion for people
• Ability to communicate assertively, clearly, and professionally
• Proficient with Microsoft Office applications and fluent with retail POS system functionality