Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.65 - $33.35
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development programs
Employee assistance program
Job Description
The hiring establishment is a dynamic full-service restaurant dedicated to providing an exceptional dining experience to its guests. Committed to quality and excellence in every aspect of its operations, the restaurant values teamwork, hospitality, and high standards of food preparation and presentation. It prides itself on a strong safety culture and compassionate customer service, aimed at creating a welcoming environment for both guests and employees. As an integral part of the hospitality industry, the restaurant operates with a customer-first philosophy, striving to exceed expectations through attention to detail and professionalism.
The role being offered is that of an Hour... Show More
The role being offered is that of an Hour... Show More
Job Requirements
- High school diploma or equivalent
- prior supervisory or management experience in a restaurant environment
- ability to lead a team and manage multiple tasks effectively
- understanding of food safety regulations and best practices
- strong interpersonal and problem-solving skills
- availability to work flexible hours, including evenings and weekends
- ability to maintain a safe work environment and enforce safety protocols
Job Qualifications
- High school diploma or equivalent
- prior experience in restaurant management or supervisory role
- knowledge of food safety and sanitation standards
- basic understanding of financial principles related to labor and cost control
- strong leadership and communication skills
- ability to train and motivate team members
- proficiency in scheduling and inventory management
- experience with cash handling and point-of-sale systems
Job Duties
- Open and close restaurant daily
- manage daily line-up, prep, stocking and station set-up, cash handling, rest and meal breaks, and labor
- manage shift including decision-making, scheduling, planning, product quality, cleanliness, safety and sanitation
- ensure kitchen is clean, organized, well stocked, and that equipment is properly maintained, function correctly
- oversee line flow, adjusting staffing as appropriate based upon business level
- ensure quality of ingredients, preparation, and presentation in accordance with recipe guidelines
- communicate in Manager Log and run shift Heads Together meetings daily
- maintain standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
- perform nightly and weekly inventory control duties
- understand and apply practices that directly affect the financial integrity of the restaurant, including labor management, cost of goods and other controllable expenses
- ensure competence through 1-1 training of new and existing team members on stations, equipment operation, responsible alcohol service, blade safety, cash handling and specials
- participate in quarterly all-team member group ratings
- assist with the supervision of all FOH and BOH staff
- carry out supervisory responsibilities in accordance with the organization's policies and applicable laws
- involved in training employees, planning, assigning, and directing work
- conducting employee meetings as necessary, informing employees of new policies and/or procedures
- provide feedback
- addressing complaints and resolving problems
- all other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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