Restaurant Manager In Training - Front of House
- Operations: Run daily shifts, manage guest relations, and resolve customer complaints quickly.
- Staff Leadership: Assist with interviewing, hiring, training, scheduling, and coaching team members.
- Financial Controls: Monitor food and labor costs, track inventory, and review basic profit and loss (P&L) metrics.
- Safety & Compliance: Enforce food safety protocols, health department standards, and workplace safety rules.
- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
- Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Must be ServSafe certified.
- Will uphold all ServSafe guidelines.
- Experience: 1 to 2 years of restaurant or customer service experience, with prior supervisory background preferred.
- Education: High school diploma required; a degree in hospitality or business management is a plus.
- Certifications: Food safety manager certification (like ServSafe) or local alcohol service certification often required upon hire.
- Skills: Strong communication, basic math/computer proficiency, and problem-solving abilities under pressure.
- Physical Needs: Ability to stand and walk for long shifts, work in hot/cold environments, and lift up to 50 pounds.
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