Owner/Manager

Job Summary
The Owner/Manager is responsible for overseeing all aspects of the establishment, ensuring operational excellence while delivering exceptional customer service. This role requires a dynamic leader who can manage food production, maintain high standards of food service management, and drive the overall success of the restaurant. The Owner/Manager will play a pivotal role in creating a positive work environment and fostering a culture of teamwork and accountability.

Responsibilities

• Oversee daily operations of the restaurant, ensuring compliance with health and safety regulations.
• Manage food production processes to ensure quality and consistency in all menu items.
• Implement effective inventory control measures to minimize waste and optimize stock levels.
• Lead and train staff in food service management best practices, ensuring high levels of customer satisfaction.
• Develop and maintain relationships with suppliers for catering and food sourcing needs.
• Utilize Aloha POS system for efficient order processing and financial tracking.
• Monitor financial performance, including budgeting and cost control measures.
• Foster a positive dining experience by addressing customer feedback promptly and effectively.
• Collaborate with marketing teams to promote restaurant offerings and special events.

Skills

• Proven experience in food production and restaurant management within the food industry.
• Strong knowledge of inventory control processes to ensure efficient operations.
• Excellent leadership skills with the ability to motivate and develop a diverse team.
• Proficient in using Aloha POS or similar restaurant management software.
• Experience in catering services, enhancing the restaurant's offerings beyond traditional dining.
• Strong communication skills to effectively interact with staff, customers, and suppliers.
• Ability to multitask in a fast-paced environment while maintaining attention to detail.
• A background in hotel management is a plus but not required.

This position is ideal for an individual passionate about the culinary arts and dedicated to providing outstanding service while managing all facets of a successful restaurant operation.

Job Type: Temporary

Pay: $12.00 - $15.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• Day shift

Work Location: In person

Salary : $12 - $15