Job Requirements
General
• Oversee and manage all areas of the restaurant.
Financial
• Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and
personnel/payroll related administrative duties are completed accurately, on time
and in accordance with company policies and procedures.
Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with safety/sanitation standards, 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.
• Supervise portion control and quantities of preparation to minimize waste.
• ServSafe certified is a bonus but not required
• Will uphold all ServSafe guidelines.
Guest service
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
• Ensure that proper security procedures are in place to protect employees,
guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
• Manage shifts duties include: daily decision making, planning while
upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
Personnel
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.
QUALIFICATIONS
• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
• Must possess a valid drivers license.
PERSONAL REQUIREMENTS
• Self-discipline, initiative, leadership ability and outgoing.
• Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
• Must possess good communication skills for dealing with diverse staff.
ACCOUNTABILITIES.
• Performs other duties and responsibilities as required or requested.
WORKING CONDITIONS
• Hours may vary if manager must fill in for his/her employees or if emergencies
arise (typical work week = 40 hours).
• Position requires prolonged standing, bending, stooping, twisting, lifting products
and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Vacation/Holiday Pay
• Vacation accrues at .5 days per month (6 days per year)
• Paid Holiday’s (Easter day, Labor Day, Fourth of July, Memorial Day, Thanks Giving day, Christmas Day & New Year’s Day (7 days per year))
Benefits
• BYG doesn’t offer health or dental insurance
Salary
• Hourly per year
• Annual Reviews