Job Description
Job Description
Description :
General Summary : Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek.
Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities :
- Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.
- Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
- Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.
- Coordinates the preparation, cooking and packaging of food orders as needed.
- Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
- Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.
- Observes all state and federal regulations as required by law to ensure the health and well being of employees and / or guests.
- Administer Progressive Discipline Policy according to guidelines.
- Lead by demonstrating a willingness to assume any responsibility or perform any task ( shift to assist ) regardless of nature to demonstrate that teamwork is part of the operating culture.
All other duties as assigned.
Requirements :
Required Knowledge, Skills, & Abilities :
- Minimum two years previous management experience in a full service establishment based on management’s discretion.
- Knowledgeable in both back-of-house and front-of-house operations.
- Capable of making clear concise oral and written communication to all levels of employees.
- Proficient use of all restaurant equipment including but not limited to such tools as : calculators, cash registers, computers, ovens, smokers, knives, etc.
Education & Experience : High School diploma or equivalency as determined by management.
Certifications / Licenses : Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements :
- Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
- Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.
Working Conditions :
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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