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New restaurant opening on 48th Street near Nebraska Wesleyan University! To apply, please email resume by replying to this posting.
Overview: Responsible for the daily operations of the restaurant, including the selection, development, and performance management of employees. In addition, you will have some oversight of inventory and ordering of food and supplies, optimize profits, and ensure the satisfaction of the customers as well as the employees.
Duties and Responsibilities:
-Oversee and manage all aspects of the restaurant and make final decisions on matters of importance to customer service.
-Adhere to standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
-Ensure that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company procedures.
-Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards and federal/state/local laws and ordinances.
-Responsible for ensuring consistent, high quality of food preparation and service.
-Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
-Ensure positive customer service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied customers into return customers.
-Ensure that proper security procedures are in place to protect employees, customers, and company assets.
-Ensure a safe working and customer environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event of any incidents.
-Manage shifts which include; daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
-Investigate and resolve complaints regarding operational and procedural issues.
-Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
-College degree is preferred; with a degree in hotel/restaurant management desired.
-Relevant and practical experience is a must.
-Basic knowledge of computers (MS Word, Excel).
-Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, personnel management, record-keeping, and preparation of reports.
-Excellent communicator and creative thinker, with an ability to use both data and intuition to inform decisions.
-Self-discipline, initiative, and leadership ability.
-Pleasant, polite manner and a neat and clean appearance.
-Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
-Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
-Must possess good communication skills for dealing with diverse staff.
-Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.
-Ability to determine applicability of experience and qualification of job applicants.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.