Reports to:

 

• Owner/Director of Operations

 

Type of employment:

 

• FLSA / Exempt: Management.

 

Summary of Position:

 

• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, customer service and satisfaction, food quality, cleanliness and sanitation.

 

Duties & Responsibilities:

 

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all customers feel welcome and are given responsive, friendly and legendary service at all times.
• Regularly supervises two or more other employees.
• Provide genuine input into the job status of other employees (such as hiring, firing, promotions, or assignments).
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Appraising productivity; handling employee grievances or complaints, or disciplining employees;
• Fill in where needed to ensure customer service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and customers.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

 

Qualifications:

 

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• 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 of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.

 

Please send CV (Only word or PDF) directly to: employees@lacoriana.com