Location:
Fort Wayne, IN
Employment Type:
Full-Time
Salary:
Competitive
Job Description
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Oversee every aspect restaurant operations.
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Ensures excellent guest service that meets or exceeds expectations.
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Ensures that the restaurant is adequately staffed to meet guest needs.
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Controlling day-to-day operations - profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions.
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Working with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.
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Operating the business in accordance with the company policies and applicable laws.
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Will directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with Company policies and procedures.
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Manage all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
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Maximizing table turnover, sales per guest, and sales per hour.
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Enforcing safe work behaviors to maintain a safe environment for both guests and crew members.
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Monitor daily activities to ensure quality food and cleanliness standards.
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Meet the restaurant's P&L, and expense goals
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Promoting suggestive selling techniques.
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Maintaining professional behavior while creating a warm, fun, friendly, and hospitable atmosphere.
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Prepare quarterly Sales and projections for area supervisor approval including follow up on store action plans.
Requirements
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Bachelor’s Degree or equivalent combination of education and experience
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Minimum of 3 years of experience as salaried manager in full service, Fine or Casual dining
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Experience with full service alcohol serving facility desirable
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Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction
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Demonstrated leadership skills, including coaching, directing, and motivating a team
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Some exposure to P&L and sales building highly desirable