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Restaurant Manager

Sizzler

Banning, CA

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JOB DETAILS
SKILLS
Budgeting, Communication Skills, Dental Insurance, Food Presentation, Food Quality, Food Services, Food and Beverage Industry, Health Insurance, Housekeeping/Cleaning, Inventory Levels, Meet Sales Quota, Multitasking, Operations Guidelines, Organizational Skills, People Management, Preventative Maintenance, Profit & Loss, Quality Management, Quality Metrics, Restaurant, Staff Training, Team Player, Training Program, Training/Teaching, Vision Plan
LOCATION
Banning, CA
POSTED
30+ days ago
Benefits:
  • 401(k)
  • Dental insurance
  • Health insurance
  • Training & development
  • Vision insurance

Qualifications:


  • Service and Hospitality is #1
  • Passion to Serve Others
  • Must be Reliable and Punctual
  • Be Team-Oriented 
  • Be Multi-Tasking
  • Have Organizational Skills
  • Have Excellent Communication Skills
  • Ability to Thrive in the Fast-Paced Environment
  • Have Positive Attitude
  • Have Professional Appearance and meet Company Grooming Standards
  • Food experience preferred, but not required



Responsibilities, Knowledge, Skills and Abilities


  • Maintain Guest satisfaction by interacting with Guest.   Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Accomplish and maintain the highest quality of food, beverage and services
  • Oversee food presentation, kitchen procedures and other food and service related areas
  • Manage Food and Labor costs. 
  • Must set and meet sales goals, weekly inventories, monthly budgets, etc.
  • Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
  • Follow systems, policies and to provide guidance and implement changes to ensure quality standards
  • Communicate daily to all employees any special instructions, shift meetings, promotions, etc. 
  • Coordinates departmental responsibilities, trains all employees.
  • Delegate the appropriate tasks and manage staff workloads.
  • Follow guidelines for operational readiness, follow management flow patterns and check lists
  • Must adapt to different personalities of Guests, vendors and coworkers without losing focus.  Must possess high professional ethics. 
  • Must have cooperative and consistent levels of communication with BOH, FOH and management.  Must understand instructions, read written company memos and communicate with little or no additional direction.
  • Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.
 
·         40 - 45 hour / 5 day work week
·         12 week Training Program


  • Free On-Shift Meals
  • Paid On-Duty Meal Periods (after completion of training)

 


 

About the Company

S

Sizzler

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