Benefits:Bonus based on performanceCompetitive salaryFree food & snacksHealth insurancePaid time offSummary of Position:  Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation  Duties and Responsibilities:Understand completely all policies, procedures, standards, specifications, guidelines, and training programsThrough table visits ensure all guests feel welcome and are given responsive, friendly, and courteous service at all timesEnsure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standardsAchieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive work environmentControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and proceduresMake employment and termination decisions consistent with General Manager guidelines for approval or reviewFill in where needed to ensure guest service standards and efficient operationsContinually strive to develop your staff in all areas of managerial and professional developmentPrepare all required paperwork, including forms, reports, and schedules in an organized timely mannerEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programsEnsure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and proceduresOversee and ensure that the restaurant policies on employee performance appraisals are followed and completed on a timely basisSchedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are metBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of  company policies, rules, and proceduresFully understand and comply with federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guestsProvide advice and suggestions to General Manager as neededQualifications:Be 21 years of ageBe able to communicate and understand the predominant language(s) of the restaurant’s trading areaHave knowledge of service and food and beverage, generally involving at least 3 years FOH operations and/or assistant management positionsPossess excellent basic math skills and the ability to operate a cash register or a POS systemBe able to work in a standing position for long periods of time (up to 5 hours)Be able to reach, bend, stoop and frequently lift up to 50 poundsMust have the stamina to work 45-50 hours per week#J-18808-Ljbffr