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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development opportunities
flexible scheduling
Job Description
First Watch Restaurants is a renowned leader in the Daytime Dining sector, specializing in made-to-order breakfast, brunch, and lunch menus crafted with the freshest and highest quality ingredients. Established with a culinary philosophy known as "Follow the Sun," First Watch’s chef-driven menu routinely rotates to showcase peak seasonal flavors and offers elevated takes on classic favorites alongside innovative offerings such as the Kale Tonic fresh juice, Quinoa Power Bowl, Lemon Ricotta Pancakes, and the signature Million Dollar Bacon. With over 630 locations across 32 states, First Watch has earned numerous accolades, including being voted #1 Best Breakfast by Newsweek’s Readers’... Show More
Job Requirements
- A High school diploma
- Bachelors of arts preferred
- Minimum three to five years experience in service-oriented hospitality industry
- Completion of Culinary and Food Expert (CAFÉ) training program
- Effective oral and written communication skills
- Ability to regularly work 50-55 hours per week
- Valid driver’s license and ability to drive for company business
- Ability to manage, lead, coach, teach and train others
- Knowledge of accounting and financial management principles
- Human resources management skills
- Ability to supervise employees from entry level to mid-level management
- Ability to work with no supervision and prioritize restaurant operations
- Ability to make difficult and quick decisions
- Advanced analytical and problem solving skills
- Excellent computer skills with emphasis on MS operating systems
- Exceptional organizational skills and attention to detail
- Strong communication, presentation and writing skills
- Ability to work under pressure in a fast paced environment
- Ability to multitask and prioritize effectively
- Ability to manage teams and work as part of a team
- Passion for providing excellent service and quality
- Must be able to continuously see
- Ability to frequently stand, walk, view monitors, give and receive oral communication, bend, squat, reach above shoulder level, and discern color
- Ability to occasionally sit, drive, type, and make fine discriminations in sound
- Ability to regularly lift/carry up to 20 lbs
- Occasionally lift/carry up to 40 lbs
- Ability to do repetitive simple grasping, fine manipulation, and pushing and pulling
- Ability to tolerate temporary exposure to extreme temperatures and temperature changes
Job Qualifications
- A High School Diploma
- Bachelors of Arts – concentration in food & beverage, business, marketing or management preferred
- Minimum three to five years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
- Must have completed Culinary and Food Expert (CAFÉ) training program
- Effective oral and written communication skills
- Ability to manage, lead, coach, teach and train others including with respect to management responsibilities, culinary duties, and host and service duties
- Knowledge of accounting and financial management principles with focus on budgeting and forecasting revenue goals and objectives
- Human resources management skills in employee relations, recruiting and retention and employee recognition
- Ability to supervise and oversee employees in roles from entry level to mid-level management
- Advanced analytical and problem solving skills
- Excellent computer skills with emphasis on MS operating systems
- Exceptional organizational skills and attention to detail
- Strong communication, presentation and writing skills
- Ability to communicate effectively with all levels of management
- Ability to work well under pressure in a fast paced, dynamic environment
- Ability to multitask and prioritize effectively
- Ability to effectively manage teams as well as work effectively as part of a team
- Passion for providing excellent service and quality
Job Duties
- Provide management coverage of operating hours and direct supervision of operations in an individual restaurant
- Meet or exceed established sales, revenue and profitability goals, SLEBITDA movement in a positive direction
- Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded and posted through control processes
- Define, manage and oversee the monthly and annual sales objectives for the restaurant
- Manage and ensure that all revenues, cash, credit or company collateral are properly deposited and accounted for, and are secured into the company’s operating bank account
- Identify and resolve sales and profit problems at the restaurant
- Ensure the integrity and operational functionality of all POS and security systems and equipment
- Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
- Ensure company standards in product and restaurant specifications
- Ensure safe working conditions as required by OSHA and federal, state and local governing bodies
- Report and arrange for any necessary maintenance and repair work
- Manage all internal/external communications in a timely and effective manner
- Verify and complete all required paperwork on a timely basis
- Supervise, guide and train team members both front of the house and back of the house to meet established objectives
- Communicate with managers, hourly employees, and customers, and provide positive feedback and promote a positive image of the restaurant and good employee morale
- Ability to perform the duties and responsibilities of all positions at the restaurant and proficient in performing such duties, in order to role model and teach appropriate skills and behaviors in the restaurant, and through instruction and supervision, train and develop managers and hourly employees
- Train staff in all proper EOD procedures, including check out procedures
- Regularly counsel and coach managers and other employees
- Entrusted with decision-making authority to discipline, suspend or discharge employees as appropriate
- Evaluate managerial staff, along with the Regional Manager, with formal evaluations, and regularly evaluate managerial staff informally
- Evaluate hourly staff, along with the Operations Manager, with formal evaluations, and regularly evaluate hourly staff informally
- Lead and run a shift effectively and develop and train Operations Managers to do the same
- Conduct and determine regular managerial staff meetings and team member meetings
- Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers
- Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively
- Execute effectively and train other managers to do the same – use of the Daily Shift Card and Red Book
- Train management/staff in all proper EOD procedures, including banking
- Utilize “time chit” method of daily employee performance review
- Ensure maintenance of a safe and harassment free workplace
- Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
- Initiate and follow-up of phone call and email communications in a timely manner and as appropriate
- Forecast and determine scheduling needs for the individual restaurant
- Prepare and post weekly work schedules, and ensure the schedule is implemented properly
- Address issues resulting from critical violations on Health or Steritech Inspections in a timely and professional manner
- Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary
- Accurately complete payroll, weekly, mid period and EOP administration work properly
- Effectively promote First Watch outside the restaurant
- Obtain and maintain safe food handler certifications
- Through communication with the Operations Manager, Regional Manager and Home Office, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
- Regularly interview applicants for employment, make hiring decisions for the restaurant, and regularly coach and include other managers in the process
- Regularly channel communication up through the Director of Operations and Regional Vice President
- Ensure and maintain appropriate managerial and hourly staffing levels at the restaurant
- Effectively plan and lead weekly manager meetings and monthly server meetings
- Perform ongoing inspections in all areas of the restaurant and take any and all appropriate action
- Ensure compliance with federal, local, and state laws, company policies and procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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