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JOB SUMMARY: To provide efficient management of location to ensure excellent QSC (Quality, Service & Cleanliness) & overseeing all areas of operation in the absence of Restaurant Manager.
RESPONSIBILITIES:
- Ensure daily operations are conducted per established policies and procedures.
- Ensure the restaurant is stocked with adequate products in warmer, showcases, and steam table. Check all products for freshness.
- Ensure proper opening and closing procedures are carried out in the absence of the Restaurant Manager. Ensure the timely opening of the restaurant.
- Supervise employee activities. Ensure quality, service, and food safety procedures are being followed. Assist at the front of the house with customer service.
- Assist in management and ordering of stock.
- Conduct daily, weekly, and monthly inventory counts and balancing of stock to assist in reduction of food waste, and follow standard operating receiving and storage procedures.
- Follow proper food handling guidelines and ensure that all the local Health Department policies and procedures are being met.
- Assist in maintaining a clean and sanitary environment.
- Assist in achieving same-store sales goals.
- Ensure all cash procedures are being followed, transactions are processed efficiently and daily close out cash sheets are balanced.
- Ensure safe funds are balanced, and the safe log completed daily.
- Ensure customer complaints are recorded, attended to promptly, and reported.
- Assist in training of new employees
- Assist in local store marketing ( ensure promotional posters installed correctly in the restaurant).
- Any other duties that may be assigned
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EDUCATIONAL REQUIREMENTS AND EXPERIENCE
- A minimum of a Diploma in Supervisory Management or equivalent
- A minimum of one (1) year experience at the supervisory level
- A current NYC Food Handler Permit/ServSafe Food Handler Permit mandatory
SKILLS REQUIREMENTS
- Have knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations or have previously operated at a supervisory level.
- Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
- Possess excellent basic math skills and have the ability to operate a cash register or POS system.
- Be able to work in a standing position for long periods.
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
HYGIENE AND DEPORTMENT
- Cover hair at all times
- Wear the proper uniform, including name tag, at all times.
- Ensure that nails are kept short and clean - no nail polish
- Exhibit good hygiene at all times
- Wear full shoes at all times - No slippers
PERFORMANCE CRITERIA
This job is satisfactorily performed when:
- Sales targets are achieved.
- The profitability goal of the restaurant is achieved and maintained.
- The restaurant maintains excellent assessment ratings
- Customers are provided with the highest level of service, and there is repeat business because of this factor.
- A high level of initiative, flexibility, and dependability is displayed at all times
- The job is performed with professionalism and integrity.
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