Primary Responsibilities:

• Delegate key restaurant functions and tasks to members of management while maintaining oversight to ensure successful and timely completion of tasks.
• Manage Profit and Loss by following cash control, security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate action.
• Verify and approve all daily sales summaries in the accounting platform. Analyze and explain discounts, voids and charitable donations. Enter all invoices into the system. Investigate any discrepancies.
• Input all building level invoices such as maintenance and utilities. 
• Serve as point of contact for Ownership and Corporate offices including Food Operations, Human Resources, Accounting, Payroll, and Maintenance.
• Work with Corporate offices to ensure building is maintained to code and all required inspections and paperwork are completed. 
• Ensure all facility and equipment is properly maintained. 
• Enforce all existing company policies and procedures. 
• Ensure safe food handling, cleanliness, liquor purchasing and liquor service. 
• Maintain restaurant cleanliness and general appearance through daily inspections. 
• Monitor the effectiveness of restaurant technology and organizational systems/procedures.
• Understand all staff position responsibilities to ensure consistency and proper execution of Company standards.
• Oversee the recruitment, interviewing, hiring, onboarding and training of all staff to meet restaurant standards of performance and customer service. 
• Identify and strategically develop “top performers” that can contribute to the long-term success of the Company.
• Conduct formal and informal performance reviews of all management staff. 
• Oversee all disciplinary action taken by the management team. 
• Manage all human resource functions including proper onboarding/orientation, securing staff training as needed (ServSafe, TIPS).
• Work with the management team to develop and/or support company marketing initiatives to increase sales. 
• Actively participate in community engagement efforts and represent the restaurant.

Requirements:

• Maintain a high degree of pace and intensity for an extended period of time while performing with quality and accuracy.
• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils
• Properly use and clean kitchen equipment, knives, etc.
• Lift up to 50 LBS frequently
• Adhere to a schedule that includes an average of 55+ hours per week.

Must meet minimum education/training requirements as follows:

• High School degree or equivalent
• Prior restaurant management experience (5 years preferred).
• Proof of valid ServSafe certification or obtain within one month of hire.
• Attend sexual harassment training within six months of hire.
• Clean driving record and reliable transportation. 

Skills/Qualifications of Ideal Candidate:

• Experience in managing beer, wine and liquor and knowledge of state and local liquor laws.
• Knowledge of financial statements; including P&L, labor reports, cost of goods, sales & product mix, etc
• Great verbal & written communication skills and strong interpersonal and conflict resolution skills
• Advanced computer skills or ability to learn new skills quickly; excel, word, google docs.

Experience level:

• 5 years

Restaurant type:

• Bar
• Full service restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekends as needed