Restaurant Manager (day shift)

We're hiring a Restaurant Manager! The Restaurant Front of House Manager is responsible for leading the daily operations of our restaurant, including the selection, development, and performance management of team members. In addition, they must implement and oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience! Job activities: 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.Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.Responsible for ensuring consistency and high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Estimate food and beverage costs. Work with upper management for efficient provisioning and purchasing of supplies.Supervise portion control and preparation quantities to minimize waste.Oversee Kitchen Manager's management of food needs, placing orders with distributors, and scheduling the delivery of fresh food and supplies.Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into returning guests. Operational responsibilities: Ensure that proper security procedures are in place to protect employees, guests, and company assetsEnsure a safe working and guest environment to reduce the risk of injury and accidentsComplete accident reports promptly in the event that a guest or employee is injuredManage shifts. This includes: daily decision making; scheduling; planning while upholding standards, product quality, and cleanlinessInvestigate and resolve complaints concerning food quality and serviceMust be a critical thinker and not rely on owners to be presentSeek guest reviews and retain guests with great service and ensuring food quality is top notch Personnel Management: Provide direction to employees regarding operational and procedural issuesInterview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employeesConduct orientation, explain the Eggs Up Grill DNA, and oversee the training of new employeesDevelop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviewsMaintain an accurate and up-to-date plan of restaurant staffing needsPrepare schedules and ensure that the restaurant is staffed for all shiftsKeep ownership promptly and fully informed of all issues (e.g., problems, unusual matters of significance, and positive events). Take prompt corrective action where necessary or suggest alternative courses of actionMaintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity, and efficiencyPresent a favorable image of Eggs Up Grill at all times, on and off the jobPerform other duties and responsibilities as required or requestedHours may vary if manager must fill in for their employees or if emergencies arise. Skills: Self-discipline, initiative, leadership ability, and outgoing natureA pleasant, polite manner and a neat, clean appearanceAbility to motivate employees to work as a team to ensure that food and service meet appropriate standardsMust be able to handle the pressures of simultaneously coordinating a wide range of activities and recommending appropriate solutions to restaurant problemsMust possess good communication skills for dealing with diverse staffAbility to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activitiesAbility to perform all functions at the restaurant level, including delivery when neededAbility to determine applicability of experience and qualifications of job applicantsPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.Work with hot, cold, and hazardous equipment as well as operating phones, computers, copiers, and other office equipment