Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees.  

Identify, train and develop key employees for growth, advancement and promotion.  

Become proficient in all job functions of both front and back of house employees. 

Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies.  

Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.  

Communicate repair and maintenance needs to the General Manager and/or appropriate repair source. 

Become proficient in the use of all restaurant computer equipment 

Clear understanding of BOH operations.  

Direct and supervise employees on a daily basis in a fair and dignified manner.  

Assist GM with training, coaching and development of management team in areas including: The Noble 33 culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.  

Identify, address, and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to Noble 33 procedures.  

Authorize comps and voids for all service personnel.  

Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy.  

Ensure proper pars and inventory management systems are in place, keep active/running total/par  

Manage labor dollars, controlling overtime and labor % according to budget. 

Ensure anti-theft measures are in place for all COGs supplies  

Ensure accurately monthly inventory is completed and turned in on time  

Perform departmental Labor cost analysis and oversight  

Become proficient in and assist the General Manager with all restaurant financial procedures.  

Weekly completion of Contractor Payroll  

Bi-weekly completion of Restaurant Payroll  

A minimum of 3 years in a supervisory level. 

A minimum of 3 years experience in a Full Service Dining Experience 

Exhibit strong multitasking abilities and managerial ability 

Posses a diligent work ethic and shows a sense of urgency 

Maintain a clean and professional appearance 

Display the ability to forecast and anticipate the needs of our guests and team 

Strong knowledge in cocktails, spirits and wine is a plus. 

Available to work nights, weekends and holidays. 

Must be able to stand for the duration of shifts. 

Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees.  

Identify, train and develop key employees for growth, advancement and promotion.  

Become proficient in all job functions of both front and back of house employees. 

Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies.  

Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.  

Communicate repair and maintenance needs to the General Manager and/or appropriate repair source. 

Become proficient in the use of all restaurant computer equipment 

Clear understanding of BOH operations.  

Direct and supervise employees on a daily basis in a fair and dignified manner.  

Assist GM with training, coaching and development of management team in areas including: The Noble 33 culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.  

Identify, address, and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to Noble 33 procedures.  

Authorize comps and voids for all service personnel.  

Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy.  

Ensure proper pars and inventory management systems are in place, keep active/running total/par  

Manage labor dollars, controlling overtime and labor % according to budget. 

Ensure anti-theft measures are in place for all COGs supplies  

Ensure accurately monthly inventory is completed and turned in on time  

Perform departmental Labor cost analysis and oversight  

Become proficient in and assist the General Manager with all restaurant financial procedures.  

Weekly completion of Contractor Payroll  

Bi-weekly completion of Restaurant Payroll  

A minimum of 3 years in a supervisory level. 

A minimum of 3 years experience in a Full Service Dining Experience 

Exhibit strong multitasking abilities and managerial ability 

Posses a diligent work ethic and shows a sense of urgency 

Maintain a clean and professional appearance 

Display the ability to forecast and anticipate the needs of our guests and team 

Strong knowledge in cocktails, spirits and wine is a plus. 

Available to work nights, weekends and holidays. 

Must be able to stand for the duration of shifts.