Location : Asheville, NC Job Description

• Be able to LEAD every station in BOH (Prep, Fry, Salad, Grill, Lead Line)
• Supervise and LEAD all Team Members by showing exceptional strength in all positions
• Be able to follow and enforce company guidelines, procedures, promises, and vision statement
• Oversee every aspect restaurant operations.
• Ensures excellent food quality that meets or exceeds expectations.
• Ensures that the restaurant is adequately staffed to meet guest needs.
• Understand and demand 100% brand loyalty
• Go, Go, Go mentality
• Controlling day-to-day operations - profit & loss, by controlling food cost, portion control, quality control, and taking appropriate managerial actions.
• Working with FOH Management to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.
• Operating the business in accordance with the company policies and applicable laws.
• Will directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance;

rewarding and disciplining employees; addressing complaints and resolving problems.

• Responsible for all fCompany policies and procedures.
• Manage all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
• Maximizing table turnover, sales per guest, and sales per hour.
• Enforcing safe work behaviors to maintain a safe environment for both guests and crew members.
• Monitor daily activities to ensure quality food and cleanliness standards.
• Meet the restaurant's P&L, and expense goals
• Maintaining professional behavior while creating a warm, fun, friendly, and hospitable atmosphere.
• Prepare quarterly Sales and projections for area supervisor approval including follow up on store action plans.
• inventory
• able to work all stations in BOH, lead and train by example

Requirements

• Bachelors Degree or equivalent combination of education and experience
• Minimum of 3 years of experience as salaried or hourly manager in full service, casual dining
• Experience with full service alcohol serving facility desirable
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction
• Demonstrated leadership skills, including coaching, directing, and motivating a team
• Some exposure to P&L and sales building highly desirable
Less than 1 hour ago