General Responsibilities:
Establishing and maintaining quality and service standards throughout assigned shift. Works
closely with the management team to ensure effective and efficient operation of the restaurant
and observes the highest legal, moral, and ethical standards at all times. Primary responsibility
is to supervise the operational work duties necessary to run the restaurant during any given
shift. This includes, but is not limited to, the opening functions necessary to begin the day and
closing procedures necessary to account for daily sales at the end of the day.
Principal Duties:
- Maintain a high standard of productivity in primary function designated during assigned
shift (i.e. Guest Assistance, Cashier, Cook, etc.).
- Cross-trained in multiple positions (back of house and/or front of house.)
- Supervise and train team members on daily work tasks during designated shifts
- Maintain restaurant organization and assist management team with planning initiatives
- Conduct daily operational inspections as directed; correct deficiencies and inform
management as needed
- Review timekeeping records daily and make corrections as needed
- Assist with operating group sales and Piccadilly Food Service activities at the restaurant
- Work with managers to execute daily menu selections; Scan dry and refrigerated
inventory to plan daily menu additions and prep schedule
- Ensure recipe compliance of food items; Ensure the highest level of food quality by
conducting temperature and taste checks
- May assist with completing food and supply inventory as scheduled
- Have a general understanding of the components of food and labor costs. Work with
management team to make corrections to bring food and labor costs in line with budget
- Handle Company funds appropriately
- Monitor team member activity to ensure proper cash management; Ensure that deposits
are counted accurately, stored properly, and delivered timely
- Ensure that all sales paperwork is completed and organized properly on a daily basis
- Maintain an extraordinary level of food safety in the restaurant by following all federal,
state, local and Piccadilly food safety requirements, and maintaining food safety logs
- Participates in monthly safety meetings with team members; Assists in training team
members on general and specific safety and security issues
- Assists with performance reviews, appraisals, and counseling sessions when necessary
- Uses good interpersonal skills required to create a friendly and comfortable environment
for guests.
Educational Requirements:
High school education or GED preferred with 13-24 months of previous restaurant experience
required. Requires strong people and communication skills, a basic understanding of math and
financial statements, use of computers, and a strong guest service focus.
Physical Demands:
- Good hearing and visual ability.
- Good verbal communication skills.
- Must be able to lift and carry up to 50 pounds at waist level throughout an 8-12 hour shift
- Lifting and carrying items weighing up to 50 pounds for distances of at least 10 feet.
Continuous exposure to several disagreeable elements of factors such as:
- Exposure to hot and cold food items, holding containers and temperatures
- Exposure to steam from hot water
- Standing and continuously active for an 8 to 12 hours shift
- Exposure to slippery floors
• Moderate noise levels
• Frequent grasping, carrying, bending, crouching, and reaching
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties
or responsibilities that are required of the employee. Other duties, responsibilities and activities
may change or be assigned at any time with or without notice.