To oversee and direct the seamless running of the restaurant, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination.

• Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.
• Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.
• Upholds the restaurant’s standards and procedures are adhered to by employees.
• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
• Maintains standards of quality and service and station of which he/she is responsible for
• To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.
• Being able to assist staff in taking customer orders, telephone queries and other duties when necessary
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues
• Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently
• To abide by all federal, state and local labor, health and safety laws

To oversee and direct the seamless running of the restaurant, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination.

• Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.
• Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.
• Upholds the restaurant’s standards and procedures are adhered to by employees.
• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
• Maintains standards of quality and service and station of which he/she is responsible for
• To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.
• Being able to assist staff in taking customer orders, telephone queries and other duties when necessary
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues
• Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently
• To abide by all federal, state and local labor, health and safety laws