Summary of Position:
Help coordinate with the General Manager the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
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.
Fill in where needed to ensure guest 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 kept 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.
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 guests.
Qualifications:
Be 21 years of age.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or back-of-the-house operations, ideally previous assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system. (Toast POS experience is a plus)
Be able to work in a standing position for long periods of time (up to 12 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be accustomed to high volume, fast paced lunch and dinner services.
Possess problem solving skills.
Must have the stamina to work 45 to 50 hours per week.
Job Type: Full-time
Pay: $52,000 - $60,000
Expected hours: 45 per week
Benefits:
401(k) matching
Employee discount
Flexible schedule
Health insurance
Paid time off
Paid training
Shift:
Day shifts, Evening shifts, Night shifts
Education:
Associate (Preferred)
Experience:
Customer service: 1 year
Cooking: 3 years
Kitchen management: 1 year
License/Certification:
Driver's License
ServSafe
Ability to Commute:
East Syracuse, NY 13057