Key Responsibilities:
* Team Leadership:
* Hire, train, coach, and develop team members.
* Create and maintain a positive, motivating work environment.
* Ensure proper scheduling and staffing levels.
* Customer Service:
* Foster a culture of outstanding guest service.
* Respond to customer feedback and resolve concerns promptly.
* Maintain high standards of quality, service, and cleanliness.
* Operations Management:
* Oversee all daily restaurant operations.
* Ensure compliance with health and safety regulations.
* Maintain store cleanliness, equipment, and organization.
* Financial Accountability:
* Manage labor costs, food costs, and controllables to meet targets.
* Review and analyze financial reports and adjust as necessary.
* Conduct inventory counts and manage ordering processes.
* Compliance & Standards:
* Enforce company policies, procedures, and standards.
* Maintain food safety and sanitation standards.
* Ensure accurate cash handling and banking procedures.
Qualifications:
* Minimum 2–3 years of restaurant management experience (quick service preferred).
* Strong leadership and communication skills.
* Proficient in basic computer and POS systems.
* Ability to work a flexible schedule, including nights, weekends, and holidays.
* Must be able to stand for extended periods and lift up to 50 lbs.
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