• Plan, organize, direct, control and evaluate the operations of the restaurant;
• Recruit staff and oversee staff training;
• Organize staff work schedules and workloads to maximize productivity;
• Resolve customer complaints effectively;
• Enforce food safety practices for safe food handling, general cleanliness and dining room areas, and ensure compliance with all applicable health and safety regulations;
• Maximize revenue and increase average check per person by coaching staff on suggestive selling, high customer service standards, and implementing effective training and motivational techniques;
• Manage shifts over various day parts (breakfast, lunch, dinner, evening, overnight), while supervising up to 20 staff;
• Overseeing stock levels;
• Complete balance sheets, cash reports and related forms;
• Prepare and present staff performance reviews

Education:  No degree required, certificate and/or diploma (College and High School) preferred

Language:  English (written and verbal)

Transportation/Travel Information:  valid driver’s license, own vehicle

Experience:  1 year in similar role

Terms of employment:  Permanent

Weekly hours:  40

Benefits/Bonus:  Medical Benefits, Dental Benefits, Group Insurance Benefits, Life Insurance Benefits, Vision Care Benefits, Pension Plan Benefits, Car/Gas Allowance, cellphone allowance, company bonus program