Duties & Responsibilities
- Oversee daily restaurant operations and ensure smooth front and back-of-house performance
- Create and manage staff scheduling based on operational needs and business volume
- Recruit, train, supervise, and motivate team members to maintain strong performance and customer service standards
- Handle and resolve customer complaints professionally and efficiently
- Monitor restaurant cleanliness, organization, and compliance with health and safety regulations
- Manage inventory levels, product ordering, and stocking to ensure efficient operations
- Coordinate with suppliers and management regarding product availability and operational needs
- Support sales growth and maintain a positive team-oriented work environment
- Operate and manage the POS (Point of Sale) system, including processing daily sales transactions, cash-outs, refunds, discounts, and voids; monitor sales reports; ensure accurate end-of-day reconciliation and maintain data accuracy for reporting purposes
- Assist with cash handling, opening/closing procedures, and daily reporting
- Maintain high standards of guest satisfaction in a fast-paced restaurant environment
Qualifications
- Previous restaurant management experience required
- Strong leadership, communication, and problem-solving skills
- Ability to work in a fast-paced and high-volume environment
- Experience with staff scheduling, training, and inventory management
- Familiarity with POS systems and basic financial reporting preferred
- Excellent customer service and conflict-resolution abilities
- Flexible availability, including weekends and holidays
- Valid Serve It Right certification required
- Ability to multitask and work efficiently under pressure
Pay: $73,900.00-$85,900.00 per hour
Experience:
- Restaurant management: 3 years (required)
Work Location: In person
