Essential Job Duties & Responsibilities:

• Reports directly to the Restaurant General Manager
• Ensures outstanding guest service by providing a guest-friendly environment including greeting every guest in a positive manner, solid menu and product knowledge, and all components of the restaurant’s guest service standards in order to take care of guest’s needs.
• Resolves guest complaints about food quality or service.
• Assists in monitoring actions of staff and guest to ensure health, cleaning, safety standards, and liquor regulations are obeyed. Ensures all building codes and city health department regulations are met, and proper documentation is available upon request.
• Assists in maintaining budget and employee records.
• Monitor inventory, schedule staff and monitor pay, perform other record keeping tasks.
• Checks quality of deliveries of merchandise, beverages and baked goods.
• Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Assists in arranging maintenance and repair of equipment and other services.
• Assists in recruiting, hiring and overseeing the training for staff.  Ensures low turnover and maintains high morale.
• Assists in employee evaluations and disciplinary actions.
• Assures food meets high quality company standards before served/delivered to guest.
• Assists in assuring that food is served/delivered to guest on a timely basis according to company standards
• Updates and uses job-related knowledge.
• Maintains awareness of food and product information, merchandise promotions, special offers and advertisements
• Assists in implementing ideas or products.
• Accurately and efficiently completes sales transactions and maintains proper cash accountabilities at registers.
• Cooperates and interacts with colleagues in a positive, respectful manner with a team approach, offering to assist as needed in order to ensure guest services.
• Reports to work on time and as assigned per the schedule on a regular, consistent basis.
• Properly uses materials and equipment to effectively and efficiently complete workloads in a timely fashion.
• Any other duties as assigned by upper level management. 

Minimum Qualifications and Characteristics:

• 2+ years of restaurant management experience
• Strong understanding of managing budgets
• A valid California Food Handler Card is required
• High School graduate or equivalent preferred
• Must be 18 years of age or older
• Must have a courteous, friendly and professional demeanor
• Able to communicate verbally in an articulate manner
• Makes decisions and solve problems
• Has integrity and honesty
• Leads by example
• Holds people accountable
• Results focused
• Self-starting
• Demonstrates active listening and is receptive to ideas
• Processes and analyzes information effectively