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Primary Responsibilities:
Responsible for the overall performance of restaurant operations including customer service, financials, food quality, beverage quality, guest and employee safety practices. Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Oversees all purchases of food, beverage, supplies and equipment. Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. Ensures restaurant is in compliance with all applicable federal, state and local laws, codes and regulations.
Specific Job Duties:
General Operations:
Food Safety and Planning:
Financial:
Employee Related:
Experience and Education:
Full Time
$75k-105k (estimate)
09/04/2024
09/20/2024