Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $75,000.00
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Employee assistance program
Job Description
The hiring establishment is a dynamic restaurant focused on delivering exceptional dining experiences through its 100% scratch kitchen philosophy. This means all dishes are freshly prepared using high-quality ingredients, ensuring superior taste and quality for every guest. The restaurant embraces a culture of excellence in both food and service, striving to maintain high standards across every aspect of its operation. With a strong emphasis on team collaboration, customer satisfaction, and operational efficiency, this restaurant has cultivated a loyal customer base and positive community reputation. The work environment is fast-paced, engaging, and rewarding for those who are passionate about culinary arts... Show More
Job Requirements
- High school diploma or general equivalency diploma (GED)
- Some college preferred
- Three to five years of high volume full-service restaurant management experience preferred
- Exceptional leadership and motivational skills required
- Ability to attract, train, develop and retain the best team members
- Strong guest service focus with ability to provide exceptional dining experience every guest
- Ability to define, measure and attain financial goals for the restaurant including sales growth, guest count increases, staffing levels, guest service measurements, cost of goods and labor cost management
- Ability to sit or stand for extended periods
- Ability to lift at least 50 pounds
- Ability to talk and hear, and use hands repetitively to handle kitchen equipment and office equipment
- Ability to bend, kneel, crouch, climb ladders and step stools
- Exposure to heat
- Dexterity required for handling food and dishes
Job Qualifications
- High school diploma or GED
- Some college preferred
- Three to five years of high volume full-service restaurant management experience preferred
- Exceptional leadership and motivational skills
- Ability to attract, train, develop and retain team members
- Strong guest service focus
- Ability to define, measure and attain financial goals including sales growth, guest count, staffing, service quality, and cost management
Job Duties
- Knowledge of all dining room and kitchen systems and operation
- Provides direction, coaching, training and development for assistant managers and team members including food quality, service standards, safety and sanitation, and company policies
- Ensures consistent execution of all systems, standards and cost controls
- Establishes and communicates goals to General Manager and Local Owner regularly
- Communicates effectively with guests, team members, management, local owner, Station 5 team, and vendors
- Maintains cleanliness of facilities and ensures sufficient supply levels
- Oversees BOH schedules, staffing levels, labor goals and guest satisfaction
- Oversees inventory procedures and coaches assistant managers to complete weekly inventory
- Manages BOH budgets including forecasting
- Interviews and assists in hiring to maintain staffing levels
- Manages assistant managers and team members to meet food and service standards every shift
- Follows safety procedures when operating equipment
- Handles multiple priorities, works under stress and exercises good judgment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink connects hospitality employers and applicants.
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