Job Description
Responsible for all aspects of the FOH and BOH operations Manager Priorities:1.Operation and efficiency of the restaurant is consistent and at our highest standard.2.Establish a cohesive FOH / BOH team 3.Run a clean, organized and efficient operation while balancing the needs of customers, staff and management.4.Be the advocate for both the staff and the customer.Providing a safe environment for both the customer and staff.Manager Duties: Assist with staff scheduling - Preparing ordering/inventory lists for manager on duty - Pushing the operation forward - Establishing and maintaining cleaning schedules - Constant taste-testing and quality control - Motivate the team through high stanards, positive reinforcement and leading by example - Daily inspection of walk-in's and restaurant for cleanliness, inventory and rotation of iems -Familiarity for SCDOH policies & guidelines -Organization of all supplies & equipment -Help with hiring process -Supervision and quality control of staff and their responsibilities -Training of new hires; making sure staff is properly trained for their position prior to working - Interaction with guests, insuring a high quality of experience for each and every customer - Cash handling - Ensuring all opening and closing procedures are completed and done properly - Knowledge of POS systems -Cooking and working in positions will be expected.''Work Location:One location Work Remotely No Requirements: Must be Servsafe Certified Job Type:Full-time Pay:$1,300.00 - $1,700.00 per week Benefits:Employee discount Paid time off Work Location:In person.