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.
• Follows all maintenance procedures

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.
• Follows all maintenance procedures

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

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