Must have three or more years of work experience as a Restaurant Floor Manager, assistant general manager, hospitality assistant manager, or in a similar role.

Must have a bachelor’s degree or equivalent work experience. Must have experience with all aspects of restaurant operations including but not limited to budgeting, expense management, inventory control, payroll and labor costing, staffing, and profit and loss management. Must have current TIPS certification and be vaccinated in accordance with applicable law.

Key Duties and Responsibilities:

· Available as required by the operations of the business; however, a minimum of 50 Hours per work week expected at the restaurant location.

· Work with and under the direction of Upper Management to ensure that day-to-day operations of the restaurant run smoothly.

· Responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of all employees.

· Hires and trains front of house staff and insures they have a comprehensive knowledge of the menu, service, and policies and procedures of the restaurant.

· Schedules all front of house employees, including monitoring time worked, legal compliance and employee time off.

· Enforces all appearance standards and ensures that all front of house maintain appropriate grooming and dress standards and guidelines.

· Oversees the completion and submission of daily time sheets and tip records.

· Oversee inventory and ordering of food and supplies.

· Oversees cleanliness and maintenance of facilities and ensures that Department of Health codes are followed in the front of house.

· Ensure guests receive exemplary service from all employees.

· Appropriately handles employee questions and concerns.

· Monitors employees to ensure performance expectations are met.

· Provides feedback to employees based on observation of service behaviors.

· Assists in supervising daily shift operations.

· Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

· Supervises restaurant and all related areas.

· Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

· Ensures all employees have proper supplies, equipment, and uniforms.

· Communicates to Chef, and Upper Management any issues regarding food quality and service levels.

· Ensures compliance with all restaurant policies, standards, and procedures.

· Monitors alcohol beverage service in compliance with federal, state, and local laws.

· Manages to achieve or exceed budgeted goals.

· Performs all duties of restaurant employees and related departments as necessary.

· Opens and closes restaurant shifts.

· Be available for lunch, brunch and dinner shifts as scheduled and needed.

· Interacts with guests to obtain feedback on product quality and service levels.

· Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Encourages employees to provide excellent customer service within guidelines.

· Handles guest problems and complaints, seeking assistance from supervisor as necessary.

· Strives to improve service performance.

· Sets a positive example for guest relations.

· Assists in the review of social media and guest satisfaction results with employees.

Physical Demands and Work Environment: While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high. The physical demands described in this job description are representative of those demands that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job, so long as they do not cause undue hardship.

· Meets and greets guests.