Assists upper management in profitably – operating the restaurant within the practice and procedures established by company operations. This position is responsible for cost control, customer service, restaurant and employee appearance, sales, maximizing profits and employee development. Essentially, the position requires to assist the General Manager in running the operation and to provide efficient, expedient and courteous service to the customers leading to total customer and Company satisfaction.

• Assist in the development and performance management of restaurant crew.
• Continuously strive to meet sales/revenue goals.
• Report and control restaurant inventory through established inventory systems.
• Utilize a preventive maintenance system, ensuring adequate repair of structural defects in Restaurant and its equipment as needed.
• Maintain and submit daily, weekly, period-ending, and special reports as requested.
• Provide direction to employees regarding operational and Company procedural issues and improve morale and productivity within Company.
• Develop employees by providing ongoing feedback, establishing performance
• Expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs – and ensure that the restaurant is staffed for all shifts.
• Uses consistent fair and respectful practices in managing crew & maintenance staff
• Manages staff in a manner which maximizes retention
• Follows progress disciplinary process

Assists upper management in profitably – operating the restaurant within the practice and procedures established by company operations. This position is responsible for cost control, customer service, restaurant and employee appearance, sales, maximizing profits and employee development. Essentially, the position requires to assist the General Manager in running the operation and to provide efficient, expedient and courteous service to the customers leading to total customer and Company satisfaction.

• Assist in the development and performance management of restaurant crew.
• Continuously strive to meet sales/revenue goals.
• Report and control restaurant inventory through established inventory systems.
• Utilize a preventive maintenance system, ensuring adequate repair of structural defects in Restaurant and its equipment as needed.
• Maintain and submit daily, weekly, period-ending, and special reports as requested.
• Provide direction to employees regarding operational and Company procedural issues and improve morale and productivity within Company.
• Develop employees by providing ongoing feedback, establishing performance
• Expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs – and ensure that the restaurant is staffed for all shifts.
• Uses consistent fair and respectful practices in managing crew & maintenance staff
• Manages staff in a manner which maximizes retention
• Follows progress disciplinary process

JOB SUMMARY

The R & M Inventory and Purchasing Administrator is responsible for maintaining the inventory software system to ensure that items are received and billed out systematically.

DUTIES & RESPONSIBILITIES

• •Working along with Warehouse Clerk and Purchasing Agent to compile a reorder list to submit for approval.
• •Retrieve Fishbowl generated purchase orders from Purchasing.
• •Following up and tracking of outstanding vendor orders.
• •Systematically receive inventory into Fishbowl software.
• •Labelling Inventory.
• •Create and file weekly receiving/report.
• •Responsible for pulling and charging inventory to stores.
• •Updating stores on back orders and/or pending parts.
• •Address and resolve inventory discrepancies.
• •Responsible for keeping the warehouse clean and organized.
• •Organize and coordinate quarterly inventory count.
• •Complete monthly invoicing of department service calls.
• •Assist Purchasing Agent with ordering for the department as well Projects.
• •Tracking and monitoring of incoming project shipments.
• •Coordinate and schedule fleet repairs, maintenance and purchasing of parts.

QUALIFICATIONS

• •Minimum of two years in inventory & purchasing
• •Working knowledge of par levels
• •Experience in import procedures.
• •Experience using inventory management systems.
• •Valuation Reporting
• •High School Diploma
• •Computer Literacy
• •Knowledge of Microsoft Word and Excel

Position Details

The Crew Team Member position is responsible for providing quality products and service in a clean and safe environment to each customer; all while exhibiting a friendly and enthusiastic Customer Service Experience. The target is to ensure excellent service standards, respond efficiently to customer inquiries and maintain high customer satisfaction.

Minimum Requirements for Crew Team Members

• Must possess excellent Customer Service Skills
• Ability to work with other team members in a fast-paced environment
• Excellent communication skills
• Availability to work nights, weekends, holidays, etc.

Position Details

Performs general cleaning and minor maintenance duties in support of day to day operations. The cleaner will oversee maintaining all public and private spaces to employer standards. Our culture is constantly energized by new and exciting growth opportunities and at a rapid pace.

Minimum Requirements for Maintenance Worker

• Restaurant maintenance
• Garbage disposal
• Ability to bend and lift heavy items
• Excellent Customer Service Skills
• Excellent communication skills

Assists upper management in profitably – operating the restaurant within the practice and procedures established by company operations. This position is responsible for cost control, customer service, restaurant and employee appearance, sales, maximizing profits and employee development. Essentially, the position requires to assist the General Manager in running the operation and to provide efficient, expedient and courteous service to the customers leading to total customer and Company satisfaction.

• Assist in the development and performance management of restaurant crew.
• Continuously strive to meet sales/revenue goals.
• Report and control restaurant inventory through established inventory systems.
• Utilize a preventive maintenance system, ensuring adequate repair of structural defects in Restaurant and its equipment as needed.
• Maintain and submit daily, weekly, period-ending, and special reports as requested.
• Provide direction to employees regarding operational and Company procedural issues and improve morale and productivity within Company.
• Develop employees by providing ongoing feedback, establishing performance
• Expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs – and ensure that the restaurant is staffed for all shifts.
• Uses consistent fair and respectful practices in managing crew & maintenance staff
• Manages staff in a manner which maximizes retention
• Follows progress disciplinary process

Assists upper management in profitably – operating the restaurant within the practice and procedures established by company operations. This position is responsible for cost control, customer service, restaurant and employee appearance, sales, maximizing profits and employee development. Essentially, the position requires to assist the General Manager in running the operation and to provide efficient, expedient and courteous service to the customers leading to total customer and Company satisfaction.

• Assist in the development and performance management of restaurant crew.
• Continuously strive to meet sales/revenue goals.
• Report and control restaurant inventory through established inventory systems.
• Utilize a preventive maintenance system, ensuring adequate repair of structural defects in Restaurant and its equipment as needed.
• Maintain and submit daily, weekly, period-ending, and special reports as requested.
• Provide direction to employees regarding operational and Company procedural issues and improve morale and productivity within Company.
• Develop employees by providing ongoing feedback, establishing performance
• Expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs – and ensure that the restaurant is staffed for all shifts.
• Uses consistent fair and respectful practices in managing crew & maintenance staff
• Manages staff in a manner which maximizes retention
• Follows progress disciplinary process

Assists upper management in profitably – operating the restaurant within the practice and procedures established by company operations. This position is responsible for cost control, customer service, restaurant and employee appearance, sales, maximizing profits and employee development. Essentially, the position requires to assist the General Manager in running the operation and to provide efficient, expedient and courteous service to the customers leading to total customer and Company satisfaction.

• Assist in the development and performance management of restaurant crew.
• Continuously strive to meet sales/revenue goals.
• Report and control restaurant inventory through established inventory systems.
• Utilize a preventive maintenance system, ensuring adequate repair of structural defects in Restaurant and its equipment as needed.
• Maintain and submit daily, weekly, period-ending, and special reports as requested.
• Provide direction to employees regarding operational and Company procedural issues and improve morale and productivity within Company.
• Develop employees by providing ongoing feedback, establishing performance
• Expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs – and ensure that the restaurant is staffed for all shifts.
• Uses consistent fair and respectful practices in managing crew & maintenance staff
• Manages staff in a manner which maximizes retention
• Follows progress disciplinary process

Supervises operational activities during non-service hours and assists management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times during bank runs, emergencies, etc. The nature of supervision is “work direction”.

• Follows all procedures in the Operational Procedures Manual
• Ensures time clock accuracy during non-service shift for which they are responsible
• Adheres to cash control and banking policies, knows register procedure
• Maintains safe working conditions by following all safety and security policies and procedures notifies unit manager of any accident or injury
• Ensures dress policy is followed 6. follows all maintenance procedures