Flexible Work, Better Balance
In this high volume restaurant the Restaurant Manager is responsible to ensure enthusiastic, courteous and superior quality of service is provided to all customers, while striving to create a venue staffed by knowledgeable, helpful, and cheerful restaurant staff who are motivated on exceeding guest satisfaction and operating revenue targets.
Tasks may include, but are not limited to: Recruiting/hiring/training/scheduling/evaluating and counselling team members, applying all operating equipment and cash control standards and systems are used; completing inventory checks, supervising the restaurant floor and kitchen to ensure that operations are effectively and efficiently carried out, while continually looking for ways to improve operations in order to increase revenue and decrease cost.