Job Description

Key Responsibilities:

• Foster a positive, inclusive work environment and encourage teamwork and professionalism.
• Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.
• Exemplify professionalism through conduct and communication that reflects the values of the company.
• Assists with employee relations, coaching and counseling, and training.
• Handle cash management, including cash handling procedures, reconciliations, and deposits.
• Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
• Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.
• Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.
• Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.
• Monitor employee attendance, punctuality, and adherence to company policies.
• Ensure compliance with break and overtime requirements.
• Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.
• Ensures compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.
• Performs other duties as assigned.

Decision-Making Authority:

Position makes recommendations with respect to upper-level management expectations.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Previous Experience:

High school diploma or completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 1 year of leadership experience required. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Experience using restaurant management software, POS systems, and other relevant tools.

Language Skills:

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

Mathematical Skills:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability:

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel

May be required to attend company sponsored training.