ESSENTIAL DUTIES & RESPONSIBILITIES:  
 

Include the following. Other duties may be assigned.

·         Able to perform all duties and responsibilities of a cook, line server, and cashier.

·         Coordinates activities/tasks of employees.

·         Responsible for employee relations, including:

o    Attracting and selecting.

o    Training and developing.

o    Motivating, rewarding and retaining.

o    Counseling and terminating.

·         Controls the cost of purchased goods through sales and inventory driven initiatives.

·         Controls the cost of labor through effective hiring, management of wages and sales driven initiatives.

·         Manages the overall physical plant, including maintaining sanitation and operational standards to corporate or municipal requirements.

·         Responsible for all cash handling practices and related security.

·         Adheres to and continually reinforces quality, food and cleanliness (QFC) standards.

·         Models legendary service, including effectively addressing and resolving customer and employee complaints.

·         Monitors and manages operational/financial targets to meet or exceed budgeted expectations, including VOG Results, Sales, Labor and Food.

·         Develops long term sales growth initiatives.

·         Manages administrative procedures of the restaurant to meet or exceed corporate expectations.

·         Participates in regular regional meetings and conducts store meetings as appropriate.

·         Execute same duties and responsibilities when participating in outside events.

SUPERVISORY RESPONSIBILITIES:

·         Manage all employees/managers within the restaurant on assigned shift.

QUALIFICATIONS/EDUCATION/EXPERIENCE: 

·         Must meet the minimal criteria in background check.

·         Must successfully complete in-house management training program, including satisfying all requirements of  
      current restaurant management career ladder.

·         High School diploma or equivalent is required

·         Previous management or supervisory experience is preferred.

·         Age requirements may apply in order to remain in compliance with State and Federal law.

·         Ability to read, write and communicate in English, with the ability to communicate in Spanish helpful.

·         Fundamental math and computer skills.

PHYSICAL DEMANDS:

Include the following.  Other duties may be assigned.

·         May be required to lift up to 50 lbs.

·         Required to operate/access equipment set at standard heights, while walking or standing during entire shift.

·         Must reach, bend, stoop, lift, wipe and climb

·         Some repetitive motion may be required.

WORK CONDITIONS:

·         The job entails a minimum commitment of 45- hours-a-week shifts of varying times and varying lengths.

·         Must be available and willing to work a variety of days/times, including:

o    Evenings.

o    Weekends.

o    Shifts that begin as early as 6 a.m.

o    Shifts that end as late as 12 a.m.

·         Must be accessible and available during restaurant operating hours.

·         Fast-paced restaurant environment, sometimes stressful.

·         Must have access to adequate transportation and complete the administrative driving requirement, including a valid driver’s license and proof of current auto insurance.

·         Complete work required within a limited space.

·         Employee will often work in a hot environment with heavy and sometimes heated equipment.

·         Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions and falls.