The Ideal Manager:

must be hospitality and guest focused and have a polished presentation, including impeccable etiquette, engaging conversation skills, and a warm, generous, accommodating attitude. The ideal candidate also must be self-motivated and lead by example, adapt and solve problems skillfully, remain hospitable and poised under pressure, manage/train staff seamlessly while maintaining impeccable standards of service. Additionally, the Manager will be responsible for maintaining the standards and overall success of the restaurant - including but not limited to guest service and satisfaction, meeting sales projections, implementing cost and regulatory controls, building maintenance, quality control, hiring, training and termination of staff, and following human resource guidelines with respect to interactions with team members.  

Essential Job Duties & Responsibilities:

• Reports directly to District Manager and Officers of the Company.
• Maintain labor and product cost controls according to corporate guidelines.
• Implement and ensure labor laws are strictly enforced.
• Recruit, hire and oversee training of staff.  Ensure low turnover and maintain high morale.
• Employee reviews, performance, disciplinary actions and terminations.
• Oversee safety training.  Aid and monitor employee injuries.  Oversee accident investigation, prevention and follow up.  Completing and submit proper/required reports to Human Resources.
• Determine and implement employees’ schedules and activities.
• Maintain budget and employee records, prepare payroll, and approve invoices.
• Responsible for balancing receipts against sales, deposit receipts and cash accountability, including deposits into bank.
• Monitor actions of staff and customers to ensure that health, cleaning, safety standards and alcohol regulations are obeyed.
• Resolve customer concerns and complaints in order to ensure customer satisfaction and loyalty.
• Meet with sales representative to negotiate purchase of product and supplies.
• Ensure that all building codes and city health department regulations are met, and that proper documentation is available upon request.
• Oversee equipment, building, and parking lot maintenance and repairs.
• Maintain an awareness of food and product information, merchandise promotions, special offers and advertisements.
• Meet regularly with managers, corporate staff and owners.  Implement and disseminate policies, procedures, ideas and new products.
• Assist in floor moves, merchandising, and restaurant housekeeping.
• Cooperate and interact with colleagues in a positive, respectful manner and with a team approach, offering to assist as needed in order to ensure customer service.
• Maintain knowledge and training of computer and software programs including POS system.  Troubleshoot and resolve computer, software, POS or credit card transaction problems.

Minimum Qualifications and Characteristics:

• At least 3 years of restaurant management experience.
• Able to communicate verbally in an articulate manner.
• Make decisions and solve problems.
• Cool and calm under pressure.
• Has integrity and honesty.
• Leads by example.
• Holds people accountable.
• Results focused.
• Demonstrates active listening and is receptive to ideas.
• Processes and analyzes information effectively.
• Can organize, plan, and prioritize.
• Guides, delegates, gives positive and negative feedback, and training..
• Maintains relationships with customers, staff, and suppliers.
• Must have reliable transportation to work.
• Must have proof to legally work in the United States
• A valid California Food Handler Card

Essential Physical & Mental Functions:

• Ability to process information/merchandise through computer system and POS register system.
• Ability to communicate with co-workers, supervisors, and customers in person and on the phone.
• Ability to read, count and write to accurately complete transactions and all required documentation.
• Ability to walk on uneven ground, including mats and steps, freely accessing all areas of the store including the counter/register area, restaurant floor, stock area, and the kitchen.
• Ability to operate and use kitchen equipment and appliances necessary to run the restaurant.
• Ability to be exposed to extremes in water temperature, humidity and wetness.
• Ability to work varied hours/days as business dictates.
• Ability to perform the following activities required as essential physical job functions:
• Ability to move or handle merchandise throughout the store generally weighing 0-25 pounds