RESPONSIBILITIES

• Continuously provides employees with verbal recognition, direction, and support.

• Communicates with employees to keep them informed or restaurant, regional, and corporate procedures.

• Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.

• Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards

• Monitors/coaches employees on performance, compliance with procedures and workload.

• Creates and modifies the weekly work schedule to accommodate employees, volume or other emerging trends.

• Teaches/coaches employees, in conjunction with management, who fail to meet standards to maintain a high quality workforce.

• Ensure employees follow safety, sanitation and security procedures.

• Listens to comments, criticisms, and feedback from customers, employees and managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance.

• Greets employees as they begin their shift to promote an atmosphere

• Performs tasks such as preparing menu items to help employees.

• Prepares “Heart of the House” and employees for shift and ensures the restaurant is ready to open according to standards.

• Opens and closes the kitchens, with another manager in the building.

• Balances staffing levels and labor costs to achieve a cost-effective plan for running restaurant.

• Monitors and controls food, labor costs using established methods to meet goals.

• Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs. Fixes minor equipment problems (light bulbs) or calls for maintenance assistance when necessary.

• Inspects product levels and storage areas to determine if enough product is on hand; and to maintain proper storage, rotation, freshness of product and sanitation conditions.

• Monitors employees’ behavior and checks meat count balance to keep honest employees honest.

• Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of productbeing deliveredto the restaurant.

• Is proficient in CBORD, for ordering product.

• Performs kitchen inventory with KM.

• Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards.

• Communicates with managers (including the use of the Manager’s Log) to ensure that assigned cleaning duties were completed up to standard.

• Writes prep lists to ensure proper amounts of product are prepared.

• Places orders with vendors to maintain adequate stock of inventory.

• Inspects,tastes and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks.

• Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions.

• Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served timely.

• Performs employees’ tasks such as preparing menu items to ensure the quality of the guest experience.

QUALIFICATIONS

• Must be at least 21 years of age.

• Proficiency communicating (speaking, reading, and writing) in English, bilingual preferred.

• Must be proficient in basic computer skills (Microsoft Outlook, Word, and Excel; HRC Intranet)

• 2 years in similar position required