Restaurant Management - Fast casual dining

POSITIONS: General Manager, Assistant Manager, and Shift Manager

Function:
The Manager is responsible for the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key team members. The manager is responsible to work actively to ensure the restaurant meets financial and operating goals.

*Staffing and Building Great Teams
-Staff restaurant with quality team members who value guest service and are committed to high standards of performance.

*Administration and Auditing
.-Manage operational expenses to maximize profit potential.
-Responsible to meet or exceed budgeted sales and profit goals.
-Responsible for restaurant P&L performance.

*Miscellaneous
-Participate in Companywide events and activities to help build brand recognition and create fan loyalty.

Minimum Qualifications:
-Education: High School or equivalent. Course work in restaurant management would help as well.
-3 plus years prior professional experience in the restaurant industry desired.
-Valid driver’s license.
-Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures, computer operations.
-Good people management skills, communication and listening skills. Must be flexible and adaptable to change.
-Demonstrated time management and organizational skills.
-Must be internally motivated and detail oriented and have a passion for teaching others.
-Must be able to work a flexible schedule including days, nights, weekends and holidays.