Job description

Duties & Responsibilities:

§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

§ Ensure that all customers feel welcome and are given responsive, friendly and courteous service at all times.

§ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, and serving standards.

§ Assist other staff members to complete orders.

§ Actively manage other staff members by working hands on in making food, servicing

customers and overseeing the coordination of deliveries.

§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

§ Make employment and termination decisions consistent with General Manager guidelines for approval or review and with their prior consent.

§ Continually strive to develop your staff in all areas of managerial and professional

development.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.

§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

§ Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

§ Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

§ Provide advice and suggestions to General Manager as needed.

Qualifications:

§ Be 21 years of age.

§ High School diploma or equivalent required.

§ Have knowledge of service and food including a minimum of 1 year of management experience in that business.

§ Possess excellent basic math skills and have the ability to operate a cash register or POS system.

§ Qualified candidates must have excellent customer service and employee relations skills.

§ Must be willing and able to fill in where needed.

§ Must be detail oriented with the capability to oversee store operations and multiple areas simultaneously in a fast paced environment.

§ Must be able to perform under pressure in a high volume store including moving and responding quickly for long periods of time.

§ Be able to work in a standing position for long periods of time (up to 10 hours).

§ Be able to reach, bend, stoop and frequently lift up to 50 pounds.

§ Must be able to work the morning shift and weekends.

Job Type: Part-time

Pay: $15.00 - $18.00 per hour

Benefits:

• Employee discount
• Flexible schedule

Restaurant type:

• Fast casual restaurant

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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