Reports To
Owner/General Manager

Summary 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 & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines

and training programs.

• Ensure that all guests 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, cooking and serving standards.

• 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.

• Fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop your staff in all areas of managerial and professionaldevelopment.

• 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 and by following the restaurant’s preventativemaintenance programs. Ensure that all products are received in correct unit countand condition and deliveries are performed in accordance with the restaurant’sreceiving policies and procedures.

• Oversee and ensure that restaurant policies on employee performance appraisals

are followed and completed on a timely basis.

• 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.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be 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 pounds.
• Must have the stamina to work 50 to 60 hours per week.

Requirements

1. MUST be available EVERY DAY from 6:00 a.m. to 4:00 p.m.

2. Minimum two years management experience.

3. Minimum two years' experience in full service or fast casual restaurant.

4. Must have reliable transportation.

5. Able to conform to all Keke’s Breakfast Cafe dress code standards.

6. Keke's must be your primary place of employment.

Job Type: Full-time

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 2 years

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Customer service: 1 year (Preferred)

Work Location: In person