• Achieve revenue targets and profitability for his/her outlet.
• Promote positive guest relations at all times.
• Manage opening, operating and closing procedures.
• Ensure that the dining area complies with health regulations and is clean, functional and of suitable appearance.
• Follow Food and Beverage Safety and Hygiene policies and procedures.
• Ensure menu board and beverage lists specify the number of menus available.
• Assist with expediting problem payments and ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to restaurant standards, and provide direct coaching.
• Conduct daily briefing and keep the Restaurant Operations Manager/General Manager informed on all items of interest.
• Ensure food and beverage inventories/stocks are done on a consistent and accurate basis.
• Establish par levels for supplies, liquor, beer, wine and equipment.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business through delegation.
• Interview potential Front of House new hire.
• Participate actively in implementing new ideas for improvement towards excellent services.
• Maintain a training system to ensure that staff have the necessary framework and skills to perform their job efficiently and effectively.
• Establish challenging, realistic and obtainable goals to guide Front of House staff members in operation and performance.
• Ensure all Front of House staff members receive reviews and appraisals in a timely manner.

Skills: Revenue Management, Guest Relations, Operations Management, Food Safety, Cash Handling, Staff Coaching, Inventory Control, Staff Training

• Oversee overall restaurant operations and complex departments, including Tasting Room and Service.
• Adhere to policies and manage assigned operating systems.
• Ensure collaboration between kitchen and front-of-house operations.
• Represent Cooper’s Hawk vision and values and create a respectful, positive and professional work environment.
• Participate in hourly team member hiring.
• Train and verify team members' understanding of Cooper’s Hawk concepts.
• Review and approve front-of-house department schedules in a timely manner.
• Develop other managers, including Restaurant and Kitchen Managers and Senior Managers.
• Responsible for overseeing training for managers, MIDs, Lead Restaurant Trainers and new team members.
• Focus on service and food standards and assist the Executive Kitchen Manager with weekly inventory procedures.
• Responsible for maximising financial and operational results and weekly financial reporting and inventory audits with GM oversight.
• Build and maintain a wine club community.
• Effectively operates computer systems and utilises technology.
• Maintain a safe, secure and healthy work environment and food safety, face masks required while on site.

Skills: Restaurant Operations, Team Leadership, Cross-Department Coordination, Staff Hiring, Staff Training, Financial Oversight, Inventory Management, Food Safety

• Assist the Restaurant Assistant General Manager (AGM) in the day-to-day operations of Eataly’s full-service restaurants.
• Report to the Restaurant AGM and oversee front-of-house restaurant staff, including servers, bartenders, food runners, hosts, bussers and barbacks.
• Support the Restaurant AGM with hiring, assigning, training, evaluating and terminating employees.
• Document, investigate, escalate and resolve all employee and guest incidents.
• Ensure exceptional service standards are consistently met and that activities are carried out effectively.
• Inspect dining room and storage areas to ensure compliance with health and safety regulations.
• Assist the Front of House team with the execution of To Go orders on various platforms.
• Estimate front-of-house food and beverage needs, and supervise intake orders to ensure specifications.
• Review financial information such as sales, inventory and costs to monitor the budget.
• Meet with dining room and bar personnel to plan restaurant activities, special events, share information, etc.

Skills: Operations Support, FOH Leadership, Staff Training, Incident Management, Service Excellence, Health Compliance, Inventory Planning, Budget Monitoring

• Responsible for meeting projected targets for sales, profits and expenses while achieving excellent levels of customer satisfaction and associate engagement.
• Ensure areas rated by AAA achieve Four Diamond service and quality standards.
• Take a lead role in the training, integration, and establishment of performance expectations.
• Provide overall direction, coordination, and evaluation of outlet personnel.
• Establish performance expectations, regularly appraise performance against expectations, and provide ongoing feedback, reward, and redirection.
• Address performance issues and complaints and devise a plan of action to resolve the issues.
• Confer with the outlet chef to formulate ideas, concepts, costs, and marketing of all menus.
• Develop financial, capital, and manpower plans with department managers.
• Responsible for creating a gracious dining experience for all guests who enter the property.
• Maintain awareness of industry trends and the competitive set to stay ahead of the competition.

Skills: Sales Performance, Service Excellence, Staff Development, Team Leadership, Performance Management, Guest Experience, Financial Planning, Industry Awareness

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees, and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
• Follow all company and safety and security policies and procedures, report accidents, injuries, and unsafe work conditions to the manager, and complete safety training and certifications.
• Ensure uniform and personal appearance is clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards, and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost savings.
• Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Skills: Staff Coaching, Policy Compliance, Workplace Safety, Guest Service, Professional Communication, Team Collaboration, Quality Improvement, Physical Endurance

• Provide the highest quality of service to the customer at all times through Savvy Customer Service.
• Ensure all Renaissance standards, in regards to restaurants and all F&B, are adhered to.
• Supervise and coordinate the activities of the dining room staff.
• Ensure all staff have the tools to do their jobs and have a clear vision of what outcomes are expected.
• Interpret company policies and provide a safe working environment by ensuring compliance with safety programs.
• Ensure all associates have a valid Indiana Liquor Service Card on file.
• Monitor and ensure compliance with all WHG policies and procedures.
• Ensure all LQA and QA items are executed every shift.
• Ensure adherence to the Employee Conduct Policy.
• Ensure all staff have complete knowledge of Renaissance programs, such as Eat.
• Accountable for interviewing applicants.
• Orient and train new employees.
• Conduct ongoing training of all restaurant employees to increase job knowledge and skill level.
• Coach and counsel employees to encourage positive behaviors and correct negative behaviors.
• Conduct regular department meetings to review new procedures and solicit input from all employees.
• Promote teamwork and employee morale at mandatory monthly meetings and provide minutes.
• Interpret job specifications for the dining room and assign duties.
• Analyze and resolve work problems or assist employees in solving work problems.
• Initiate or suggest plans to motivate employees to achieve work-related goals.
• Monitor dining room uniform standards.
• Assist in Marketing Grille 39 and Holiday.
• Update policies and procedures in Grille 39.
• Conduct departmental stand-ups reviewing Renaissance Savvy Service Basics.
• Assist in ensuring staff continue to learn the importance of excellent service.
• Track all guest issues and preferences in GXI.
• Input weekly payroll and properly store the previous week's time cards.
• Complete weekly progress report and reconcile with payroll register.
• Count the bank and verify the amount.
• Prepare the cash register for operation.

Skills: Customer Service, Staff Supervision, Policy Compliance, Staff Training, Employee Coaching, Team Communication, Cash Handling, Payroll Administration

• Read the manager's pass on long, check the schedule and call in staff.
• Unlock all accessible areas and check for cleanliness and operability.
• Make assignments for the shift to include extra cleaning assignments.
• Balance all credit cards at the close of the shift, ensuring that each one has been approved for the appropriate amount and has been entered as a journal entry.
• Responsible for closing out the register.
• Count and lock up the cash drawer.
• Make appropriate notes in the manager's pass-on log.
• Perform Manager on Duty activities.
• Meet productivity and budgeted financial goals.
• Communicate with staff and with other departments.
• Develop and implement suggestive selling programs and promotions.
• Assist staff in order to best serve the guest.
• Meet with sales and food and beverage departments once a week to verify group forecast and orders any special services.
• Brief all employees at the start of the shift on special needs for the day or week.
• Make sure that all liquor deliveries are put away in a timely manner.
• Conduct monthly beverage inventory and extension with pricing updates.
• Assist in drawing up a master cleaning schedule, give to each employee in writing and follow through on its procedures.
• Responsible for providing adequate staff to execute daily operations.
• Responsible for covering any call-offs.
• Update all GSS Scores and posts to review with staff weekly.
• Wear proper uniform and name tag at all times in accordance with the Standards of Personal Appearance.
• Possess a thorough knowledge of emergency procedures.
• Practice safety standards at all times.
• Adhere to all work rules, procedures and policies established by the company, including but not limited to those contained in the Employee Handbook.
• Proactively address deficient areas with measurable results and efforts to be taken.
• Attend all pre- and post-con meetings.
• Participate in daily BEO meetings.

Skills: Shift Management, Staff Scheduling, Cash Control, Team Communication, Sales Promotion, Inventory Control, Safety Compliance, Budget Management

• Responsible for the restaurant managers' plan, organising and directing the operations, restaurants and related establishments to provide dining and catering services.
• Plan menus in consultation with chefs and cooks.
• Plan and organise special functions.
• Arrange the purchasing and pricing of goods according to the budget.
• Maintain records of stock levels and financial transactions.
• Ensure that dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance.
• Confer with customers to assess their satisfaction with meals and service.
• Select staff, set staff work schedules, and train and supervise waiting and kitchen staff.
• Take reservations, greet guests and assist in taking orders.
• Negotiate arrangements with clients and suppliers.
• Ensure compliance with occupational health and safety regulations.

Skills: Restaurant Operations, Menu Planning, Event Coordination, Budget Control, Inventory Records, Health Compliance, Guest Relations, Staff Management

• Ensure great guest service and delivery of hospitality standards by holding team accountability to steps of service, maintaining positive guest relationships, including obtaining regular feedback through table visits and executing show quality standards.
• Train and convey brand clarity through menu, wine and beverage knowledge.
• Promote a positive work environment through hiring/selection of team members, maximising productivity and morale through team member engagement and maintaining appropriate staffing levels per business needs.
• Maintain state, federal and business compliance, including but not limited to responsible alcohol service guidelines, safety and sanitation standards and client requirements.
• Engage in the financial goals of the operation with support from the General Manager.
• Demonstrate passion for hospitality, food and beverage, and maintain strong team morale and culture.
• Think proactively and creatively, have decision-making and analytical skills and be effective in written and verbal communication.
• Thrive in a fast-paced environment, effectively multitask and drive results.

Skills: Guest Service, Service Standards, Brand Training, Team Engagement, Regulatory Compliance, Financial Awareness, Hospitality Leadership, Multitasking Skills

• Assume full responsibility for every aspect of the guest experience, and lead all associates during shifts to do the same.
• Work in partnership with the rest of the Hospitality Leadership team to develop strategies to grow the business.
• Complete food and beverage knowledge for every product, and lead associates to achieve the same.
• Run pre-shift meetings, communicate key business updates, map and communicate station coverage plan, lead Values messages/exercises, and create and conduct on-the-job associate training.
• Conduct hiring interviews, mentor, train, and conduct in-the-moment coaching to develop teams and deliver sales.
• Embrace change and deliver top results no matter the obstacle.
• Be accountable for financial audits and paperwork, till cash, bank deposits and change requests, daily balancing and tip tracking.

Skills: Guest Experience, Shift Leadership, F&B Knowledge, Team Training, Hiring Coaching, Sales Leadership, Change Management, Cash Control

• Manage and oversee the entire restaurant operation.
• Deliver superior guest services.
• Ensure guest satisfaction.
• Plan and develop guest loyalty programs.
• Plan new and update existing menus.
• Plan and develop the overall restaurant marketing strategy.
• Participate in local food events and off-site catering.
• Respond efficiently to customer questions and complaints.
• Responsible for organising and supervising shifts.
• Responsible for managing and leading staff.
• Accountable for hiring new employees.
• Responsible for training and evaluating staff performance.
• Estimate consumption, forecast requirements and maintain inventory.
• Manage restaurant supplies.
• Reconcile deliveries against invoices.
• Control costs and minimise waste.
• Nurture a positive working environment.
• Monitor operations and initiate corrective actions.
• Implement innovative strategies to improve productivity and sales.
• Prepare various reports at the end of the month.
• Ensure the highest level of customer satisfaction is provided while maintaining high brand standards.

Skills: Restaurant Operations, Guest Service, Staff Leadership, Staff Training, Inventory Control, Cost Control, Marketing Strategy, Performance Reporting

• Lead, coach, and teach the team to be the best they can be.
• Build sales and maximise financial success for the restaurant.
• Promote a fun and positive family-style work environment.
• Perform at a high level in a culinary-driven environment with fresh ingredients, a clean kitchen, top-of-the-line equipment, and strict operating standards.
• Ensure guest satisfaction through unforgettable service.

Skills: Team Leadership, Sales Growth, Financial Performance, Positive Culture, Culinary Standards, Guest Satisfaction, Staff Coaching, Service Excellence

• Support the General Manager in the recruitment, induction and onboarding of any new team members.
• Demonstrate leadership with a hands-on approach and effective communication, engaging and motivating the team through pre-shift briefs.
• Drive high individual performance through regular one-to-ones and coaching, ensuring they understand their goals.
• Exhibit an eye for detail, high standards, and the ability to thrive in a high-volume, fast-paced environment.
• Show passion for the brand, ensuring the team is as knowledgeable and confident.

Skills: Recruitment Support, Staff Onboarding, Hands-On Leadership, Performance Coaching, Team Communication, High-Volume Service, Brand Expertise, Detail Focus

• Manage the associates in the various outlets in order to attract, retain and motivate the employees, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination.
• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guests.
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labour costs, food costs, beverage costs, supplies, equipment, etc.) to maximise revenue and minimise expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Skills: Staff Management, Operational Compliance, Budget Control, Cost Management, Guest Experience, Sales Promotion, Market Awareness, Sanitation Oversight

• Demonstrate an advanced understanding of business operations and financials.
• Manage shifts which include daily decision making, scheduling and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Understand flavours, aromas and characteristics of food ingredients and wines.
• Ensure product quality and restaurant cleanliness.
• Perform calmly and effectively in a high-volume environment.
• Manage on-the-fly requests with ease and poise.
• Understand POS systems and OpenTable (or other digital/online reservation systems).
• Coach, lead and develop the restaurant team.
• Drive continuous improvement.

Skills: Business Acumen, Shift Management, Guest Experience, Food Wine Knowledge, Quality Control, High-Volume Service, POS Systems, Team Development

• Lead by example and be a good ambassador for the IKEA store in all contact with guests, and give them a good reason to return again and again.
• Empower and encourage the team to take immediate action to meet the needs of guests and give input on how to continuously improve meetings with them.
• Together with colleagues and the manager, contribute actively in the development and implementation of a clear IKEA Food action plan for the store using the store business plan and country business plan.
• Work to maximise commerciality in order to grow sales as well as the conversion rate and average cheque.
• Work actively to make the IKEA store successful and high-performing, today and tomorrow.
• Take an active role in the IKEA Food management team and work cross-functionally, utilising the competence of colleagues in other parts of the store as well as other IKEA stores in the country.
• Develop and share good ideas and implement best-practice solutions.

Skills: Guest Ambassadorship, Team Empowerment, Action Planning, Sales Growth, Commercial Focus, Cross-Functional Collaboration, Business Performance, Continuous Improvement

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Achieve company objectives in service standards, appearance of the outlet, sanitation and cleanliness.
• Train employees and create a positive, productive working environment.
• Continually strive to develop staff in all areas.
• Responsible for the recruitment of all FOH team.
• Achieve company objectives in sales as per monthly forecasts.
• Ensure high-quality food and drinks are delivered at all times.

Skills: Policy Compliance, Service Standards, Staff Training, Team Development, FOH Recruitment, Sales Forecasting, Quality Assurance, Workplace Culture

• Implement the business within the store responsibilities in accordance with the terms of the Company’s Management.
• Follow agreements, company policies and guidelines, the Managed Outlets Operations Manual, the Retail Staff Handbook, the Retail Health and Safety Manual, and the Quality through People Staff Training Manual to ensure work standards and profit targets are achieved.
• Stimulate and motivate staff to utilise up-selling techniques to promote unique products, coach and train on an ongoing basis to ensure 100% delivery of the customer service and sales target is being achieved.
• Implement Food Hygiene Regulations, Health and Safety at the store and ensure equipment is maintained, the cleanliness of the store, the speed of service is being observed and store management is on track.
• Monitor and utilise store expenses such as food cost, wastage, utilities, packaging and other related expenditures to ensure expenses are well managed to achieve a higher turnover rate on Net Controllable Income.
• Receive and inventory/account for store stocks as laid down by the Company, and bank all cash in accordance with Company instructions to ensure best practices and company quality standards are followed.
• Follow the hygiene standards in preparing, serving food and beverages for the customers at all times.
• Implement all company human resources policies and procedures in all stores and ensure that operations staff and management meet all standards for training, performance, appearance and service provision to ensure quality service and work standards are being observed in the store.
• Ensure cash handling and till point procedure is handled with accuracy and as per company policy.

Skills: Operations Compliance, Sales Upselling, Staff Coaching, Food Hygiene, Cost Control, Inventory Management, HR Policies, Cash Handling

• Create a welcoming, warm and service-driven environment for guests with an "extra mile" approach.
• Nurture a positive and passionate working environment led by example.
• Respond efficiently to customer complaints.
• Support special events, including produce and wine supplier evenings such as degustation evenings, special events and food festivals.
• Uphold OH&S requirements.

Skills: Guest Hospitality, Service Excellence, Team Leadership, Complaint Resolution, Event Coordination, Supplier Relations, Safety Compliance, Workplace Culture

• Hold the team of 100+ accountable to Chick-fil-A standards.
• Train and develop team members as well as improve team performance.
• Ensure operational effectiveness to grow revenue to 8 million and beyond.
• Perform with excellence while operating the business.
• Create, execute, and ensure compliance of new systems.
• Perform off-shift managerial tasks such as inventory, ordering, and scheduling.
• Demonstrate good stewardship of the business and resources.
• Meet regularly with the Operator and leadership team for development.

Skills: Team Accountability, Staff Development, Operational Excellence, Revenue Growth, Systems Implementation, Inventory Planning, Resource Stewardship, Leadership Collaboration

• Maintain effective regular communications with relevant personnel at all levels.
• Identify and delegate responsibilities to staff to ensure objectives are met through excellent service.
• Ensure utilisation of resources to maximise performance in outlets.
• Responsible for the performance management system in the outlet.
• Responsible for advising staff on monthly departmental targets.
• Maintain and update standard operating procedures.
• Oversee the overall operational activities of the outlet.
• Handle guest and staff complaints in a courteous and effective manner.
• Exceed standards in food quality, safety, and cleanliness through the management of the restaurant.
• Manage Food and Beverage operations while promoting the company’s culture and values.
• Coordinate strategic and operational activities related to Food and Beverage.
• Train and develop staff in the outlet to maximise performance.
• Lead and inspire individuals to be part of a committed team.
• Ensure that the service team adheres and complies with the company’s policies and procedures.
• Manage administrative duties such as keeping track of absenteeism and medical leaves of staff.
• Review operational challenges to identify issues obstructing performance.
• Provide coaching and feedback to staff.
• Monitor and maintain the operating systems of the outlet.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Monitor the budget to control expenses in the outlet.
• Provide cost reduction strategies to manage the outlet’s expenditure.
• Prepare and oversee duty rosters.
• Ensure that there is sufficient petty cash in the outlet.
• Ensure all operational activities adhere to relevant legislation, health and safety regulations and licensing conditions.
• Manage ERP-related tasks and responsibilities in the role.

Skills: Operational Leadership, Staff Development, Performance Management, Guest Resolution, Policy Compliance, Budget Control, Resource Utilisation, Food Safety

• Assist the department head in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• Ensure that the monthly forecasted food and beverage revenue figures are achieved.
• Strictly adhere to the established operating expenses and ensure that all costs are controlled.
• Ensure that the Restaurant is managed efficiently according to the established concept statements.
• Adhere to all operating standards to achieve the level of service established in the Departmental Operations Manual.
• Assign responsibilities to subordinates and check their performance periodically.
• Assist in the operation and be visible during the entire meal period.
• Establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• Conduct and assist the Chief Steward in monthly inventory checks on all operating equipment and supplies.
• Carry out monthly, quarterly, bi‑yearly, and yearly inventory of operating equipment.
• Control the requisitioning, storage and careful use of all operating equipment and supplies.
• Conduct daily pre‑shift briefings to employees on preparation, service and menu.
• Attend Food and Beverage Meetings and Daily Operations Meetings.
• Attend all meetings as required by Executive Management.
• Prepare and participate in the monthly review.
• Liaise with the Kitchen and Beverage department on daily operations and quality.
• Handle all guest complaints, requests and enquiries on food, beverage and service.
• Establish a rapport with guests, maintaining good customer relationships and assisting in updating guest history.
• Ensure that the outlet cashiering procedures are strictly adhered to.
• Ensure a staff member is always available to assist with guest inquiries.
• Identify, in conjunction with the department head, the market needs and trends.

Skills: Budget Planning, Revenue Forecasting, Cost Control, Operational Management, Inventory Control, Staff Supervision, Guest Relations, Cashiering Compliance

• Assist the Chef in developing menu "specials" and promoting them.
• Plan and implement an effective sales plan and promotional activities in the outlet.
• Plan monthly hotel concierge visits in order to promote the restaurant effectively.
• Revise and update the outlet Departmental Operations Manual on an basis.
• Plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.
• Maintain the outlet bulletin board.
• Submit all guest/employee incident reports.
• Report "lost and found" items.
• Ensure that the outlet is kept clean and organised, both at the front as well as the back of the house.
• Liaise and organise with the Stewarding and Housekeeping Department so that the established cleaning schedules are strictly adhered to.
• Issue repair and maintenance work orders to ensure the proper maintenance of the outlet.
• Maintain a high standard of personal appearance and hygiene at all times.
• Undertake any reasonable tasks as assigned by the Food and Beverage Department.
• Liaise and inform the Food and Beverage Department and the Human Resources Department of all training sessions.
• Develop departmental trainers and assign training responsibilities.
• Conduct staff performance appraisals.
• Identify and develop young talents within the organisation for future potential growth within the group.
• Understand and abide by all safety rules, emergency procedures and fire prevention regulations.
• Participate in any scheduled training and development programs that may improve personal or departmental standards.
• Report to duty punctually, wearing the correct uniform and nametag.
• Maintain a high standard of personal appearance and hygiene.

Skills: Menu Promotion, Sales Planning, Staff Scheduling, Operations Manual, Facility Maintenance, Staff Training, Performance Appraisal, Safety Compliance

• Oversee dining operation during service hours.
• Train staff to provide consistent quality and the best possible experience to patrons.
• Manage the business aspects such as financials, maintaining licenses, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
• Create effective schedules and quickly resolve conflicts to ensure that the venue is well-staffed during peak hours.
• Set and enforce quality and safety controls.
• Ensure licenses are updated and in line with current legislation.
• Work with diverse personalities including the staff and patrons.
• Plan and take part in promotional events.
• Maintain a fun, safe atmosphere for staff and patrons.

Skills: Dining Operations, Staff Training, Financial Management, Staff Scheduling, Safety Compliance, License Management, Event Promotion, Team Leadership

• Manage all F&B and day-to-day operational aspects of the stores within the assigned area, following budgeted guidelines and to the highest standards.
• Responsible for managing the performance of all the stores.
• Manager/store in charge of all the stores in the assigned area.
• Collaborate with department heads to create strategic plans aligned with the Company's objectives.
• Ensure that sites in the jurisdiction are compliant with the Company guidelines and protocols.
• Establish training programs for staff members to improve sales outcomes.
• Monitor and control inventory at each location.
• Coordinate transportation and distribution of stocks.
• Review historical operations data and reports to identify areas for improvement and innovation.
• Plan and conduct outlet visits to ensure execution of quality service and cleanliness in all the outlets, monitoring of food product quality, and ensure the following of Company Standard Operating Procedures (SOPs).
• Ensure all the food safety procedures are executed according to Company policy, and actions on health and sanitation regulations are taken at periodic intervals.
• Establish and monitor procedures for the control of cash, property, product and equipment.
• Conduct audits at regular intervals to ensure compliance with labour and safety regulations, fulfilment of maintenance regulations, and follow of Company-specific standards and procedures.
• Create and maintain all sales forecast reports and team members' schedules.
• Create an action plan for food cost and labour controls.
• Lead the F&B team by attracting, recruiting, training and appraising talented personnel.

Skills: Multi-Site Operations, Performance Management, Strategic Planning, Compliance Oversight, Staff Training, Inventory Control, Cost Management, Team Leadership

• Regularly review product quality and feedback to the related department.
• Organise and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Create detailed reports on daily and weekly sales.
• Promote the brand in the local community through word-of-mouth.
• Train new and current employees on proper customer service practices.

Skills: Quality Monitoring, Shift Supervision, Performance Feedback, Inventory Forecasting, Sales Reporting, Brand Promotion, Staff Training, Customer Service

• Oversee the restaurant operation's efficiency, execute strategies to achieve company goals, sales targets, and brand development.
• Provide excellent floor service and interact with guests in a warm and friendly manner.
• Lead, supervise, and coach service staff on delivering high-quality customer service.
• Control Profit and Loss, following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking the appropriate actions.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, and complying with legal regulations.
• Work closely with the Head Chef and Kitchen Team to ensure efficiency and minimise wastage.

Skills: Operations Management, Guest Service, Staff Coaching, P&L Control, Cash Management, Inventory Control, Safety Compliance, Kitchen Coordination

• Accountable for ensuring the assigned area of responsibility is meeting expectations.
• Set clear priorities for the team and drive execution to achieve desired results.
• Ensure each staff member is performing their duties and meeting the expectations of their job responsibilities.
• Provide leadership, coaching, and guidance to the entire restaurant team through people development and coaching best practices.
• Work with General Managers to establish sales goals and identify growth opportunities.
• Ensure compliance with EEO, state, and federal employment laws.
• Maintain compliance with all food safety policies and procedures.
• Maintain current knowledge of the surrounding competitive marketplace for store development, marketing, and community outreach purposes.
• Use career experience and talents to help the restaurant reach its financial goals through skillful leadership.
• Recruit, interview and hire talent onto staff.
• Train, mentor and develop staff members so that they can reach their career goals with a growing company.

Skills: Team Accountability, Execution Leadership, Performance Coaching, Sales Strategy, Regulatory Compliance, Food Safety, Market Awareness, Talent Development

• Plan menus in consultation with Chefs.
• Ensure dining facilities comply with health regulations and are clean, functional and of suitable appearance.
• Select, train and supervise waiting and kitchen staff.
• Take reservations, greet guests and assist in taking orders.
• Supervise day-to-day activities and assist in the food and beverage outlets.
• Create innovative programs and promotions that drive revenue through increased guest patronage.
• Aid in all financial budgeting operations to maximise profitability.

Skills: Menu Planning, Health Compliance, Staff Supervision, Guest Service, Operations Oversight, Sales Promotion, Financial Budgeting, Revenue Growth

• Responsible for managing restaurant operations to deliver an excellent Guest and Member experience.
• Manage, train, and develop team members and work within all budgeted guidelines.
• Manage restaurant operations.
• Maintain service and sanitation standards in the restaurant.
• Strive to continually improve guest and employee satisfaction and maximise the financial performance in areas of responsibility.

Skills: Restaurant Operations, Guest Experience, Team Development, Budget Management, Service Standards, Sanitation Compliance, Performance Improvement, Financial Performance

• Previous experience working in a fast-paced venue in a similar level position.
• Business and management experience with a strong understanding of financials, operational management, and marketing.
• Experience in-service staff training, both for new-hires and ongoing.
• Experience with a range of dining services.
• Experience using POS and proficiency in the Microsoft Office suite.
• Able to highly adaptable and able to perform in high-pressure service periods.
• Able to recruit, lead and develop an engaging, customer service-oriented team of staff.
• Excellent personal presentation, communication, and interpersonal skills.
• Excellent team player.
• Ability to eye for detail.
• Understanding of and a genuine passion for service.
• Must have a positive can-do attitude.
• Able to possess an outgoing, vibrant personality.
• Knowledge of the Hospitality Industry.
• Understanding of current food trends.

Qualifications: BA in Culinary Management with 5 years of Experience

• Experience in fast casual restaurant chains.
• Must have a passion for food and restaurant operations.
• Must have a desire to make an impact on customers and team members.
• Ability to work ethically and the ability to take initiative on projects.
• Ability to lead, motivate, and build an efficient team in a fast-paced environment.
• Ability to champion a strong understanding and appreciation of local and organic products, and reinforce this understanding to their team.
• Must have belief in and passion for the sweetlife and sweetgreen’s core values.
• Strong leadership behaviors, approachability, and a reputation as a role model.
• Able to actively look for feedback to grow and improve.
• Able to take initiative, think of the big picture, relay store needs and communicate with the team.
• Must have a passion for the guest experience, service-driven.
• Able to utilize and design business processes with the customer, community and company in mind.

Qualifications: BA in Marketing with 4 years of Experience

• Experience in a managerial position in a restaurant with a similar style of dining, capacity and volume.
• Must have ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification.
• Strong financial and computer skills, has experience working with and an understanding of P&Ls and developing and managing budgets.
• Must have a passion for exceptional dining experiences combined with substantial food and service knowledge.
• Exceptional communication skills and an ability to anticipate guest and employee needs.
• Ability to maintain a professional and polished appearance and demeanor in high-volume situations.
• Ability to navigate and utilize Microsoft Office Suite programs, including Word, Excel, PowerPoint, and Outlook, and point-of-sale systems.

Qualifications: BA in Hospitality Management with 6 years of Experience

• Experience in a high-volume Food and Beverage environment in a supervisory capacity, or equivalent combination of education and experience.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.
• Must have a health permit/food safety and Alcohol Awareness.

Qualifications: BS in Hotel and Restaurant Management with 3 years of Experience

• Excellent communication and organizational skills.
• Able to commit to exceeding guest expectations and delivering hospitality.
• Must have a desire to continue learning and growing within the Industry.
• Excellent technical skills.
• Exceptional people skills and social awareness.
• Ability to manage restaurant administrative duties and reporting.
• Ability to meet KPIs.

Qualifications: BS in Food and Beverage Management with 4 years of Experience

• Leadership experience in the Hospitality industry.
• Ability to work independently and with all levels of leadership in a fast-paced environment.
• Strong ability to lead a team and own accountability for specific revenue goals.
• Excellent written and verbal communication skills with notable attention to detail.
• Able to team player with an enthusiastic outlook and a creative mind.
• Strong decision-making abilities.
• Must be able to lift up to 50 pounds.
• Must be able to work standing and walking for extended periods of time.

Qualifications: BS in Operations Management with 5 years of Experience

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Progressive experience in high-volume food production or catering.
• Previous experience in a well-established restaurant.
• Equivalent combination of relevant education and/or experience.
• Ability to work in a high-stress environment.

Qualifications: BA in Tourism Management with 4 years of Experience

• Restaurant management experience in a high-volume, fast-paced restaurant environment.
• Must have a food handler certification.
• Ability to learn and train others on all aspects of the Shack operations.
• Ability to drive hospitality and inspire others to do so.
• Must exhibit an aptitude for leading, coaching, and driving excellence at every level.
• Understanding of the financial aspects of business operations.

Qualifications: BA in Tourism and Hospitality Management with 5 years of Experience

• Experience as a Restaurant Manager.
• Must have TIPS Certification.
• Must have NY Department of Health and Mental Hygiene Food Protection Certificate.
• Must be able to stand for a long period of time.
• Must be able to multitask.
• Must be able to lift 50lbs.
• Able to be results-driven.

Qualifications: BA in Hospitality Management with 4 years of Experience

• Must have a passion for genuine hospitality and being guest-first focused.
• Must have integrity, character, and professionalism.
• Must have management or supervisory experience in a restaurant, hotel, or retail.
• Casual or full-service restaurant management experience.
• Must have ServSafe, local, and state certifications or the ability to obtain.

Qualifications: BA in Culinary Arts Management with 2 years of Experience

• Must have high volume beverage management experience in a Restaurant Manager position of a high volume, high energy, beverage/nightlife/sports bar-centric, with casual dining elements.
• Experience in multi-tasking of projects and project management.
• Proficient knowledge of Microsoft Office to include Outlook, Word, Excel, Access and PowerPoint Point and Microsoft Project.
• Excellent guest service and hospitality skills.
• Strong analytical and listening skills.
• Self-motivated with excellent organizational skills and attention to detail.
• Ability to handle and maintain confidential information.
• Ability to push and pull heavy items and equipment.
• Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting.
• Ability to function and act independently.
• Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
• Ability to function in a fast-paced environment, under short time constraints, and within established deadlines.
• Ability to work a flexible schedule, including extended hours, weekends, and holidays.
• Able to obtain/maintain alcohol awareness certification and food handler’s permit.
• Able to obtain/maintain Michigan Gaming Control Board Level 2 Occupational License.

Qualifications: BS in Hotel and Restaurant Management with 7 years of Experience

• Restaurant and/or hotel food and beverage experience.
• Previous management experience.
• Experience in a first-class, medium to large resort.
• Experience in creating, building and running beverage programs.
• Must have certification of tuberculosis clearance.
• Must have CPR and Standard First Aid Certification.
• Must have Hawaii State Liquor Commission Management Card (blue).
• Must have sommelier certification or similar.
• Ability to pay attention to detail, work in a fast-paced environment, handle multiple tasks and have a high level of patience.
• Ability to use sound judgment.
• Ability to comprehend and follow oral and written instructions and procedures.
• Ability to prioritize work.
• Ability to analyze financial data and understand profit and loss reports.
• Knowledge of the food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., Department of Occupational Safety and Health, Honolulu Liquor Commission and Department of Health and Sanitation regulations.
• Ability to multitask.
• Ability to operate a moderately complex computer system and various software such as Microsoft Word, Excel, Outlook, Fidelio and Group Wise.
• Ability to communicate effectively in English both verbally and in writing.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of maturity, patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Restaurant and/or hotel food and beverage experience.
• Previous management experience.
• Experience in a first-class, medium to large resort.

Qualifications: BA in Business Administration with 9 years of Experience

• Ability to read and write English competently.
• Ability to speak Spanish.
• Working knowledge of various computer software programs.
• Experience with POS systems in regards to Restaurants.
• Ability to calculate figures and amounts such as discounts, proportions, and percentages.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, or schedule form.

Qualifications: BA in Tourism and Hospitality Management with 2 years of Experience

• Ability to cultivate a culture where guests and staff share the same passion for Copper Blues.
• Proven record of thriving in high-stress situations while overcoming unforeseen hurdles.
• Must have managed a high-volume restaurant or club that also serves food while consistently exceeding goals.
• Expert knowledge of all things beverage and the ability to drive the beer program while continuing the development of bartenders and craft cocktail execution.
• Proficient in all aspects of restaurant finance, inventory control, HR procedures and business operations.
• Able to demonstrate an aptitude for developing, coaching and leading staff members while promoting a positive culture and work environment.

Qualifications: BA in Hospitality Management with 7 years of Experience

• Ability to interact positively with management, coworkers, staff, and the guests to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors, staff, and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
• Experience as a manager in a restaurant/hotel.
• Experience with Micros POS.

Qualifications: BS in Food and Beverage Management with 4 years of Experience

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager, or similar role.
• Proven customer service experience as a manager.
• Extensive food and beverage (F&B) knowledge, with the ability to remember and recall ingredients and dishes to inform customers and wait staff.
• Strong familiarity with restaurant management software.
• Strong leadership, motivational and people skills.
• Must have acute financial management skills.

Qualifications: BS in Operations Management with 6 years of Experience

• Restaurant management experience in an upscale fast fast-paced restaurant.
• Proven leadership skills and positive attitude.
• Strong sense of teamwork and a passion for food and guest experience.
• Must have POS experience.
• Strong familiarity with restaurant management software, like OpenTable.
• Extensive food and beverage (F&B) knowledge.
• Must have accreditation in wine or sake.
• Experience in numbers management.

Qualifications: BA in Tourism and Hospitality Management with 7 years of Experience

• Experience in high-end restaurants.
• Experience as a Restaurant Manager in A+ restaurants.
• Comprehensive knowledge of budget planning and execution.
• Extensive knowledge of people management, guest satisfaction, and restaurant operations.
• Able to highly quality and customer focused to provide the best experience to guests.
• Able to work in a high-paced environment, and know how to make each guest feel ''special'' in all circumstances.

Qualifications: BA in Business Administration with 8 years of Experience

• Management experience in an upscale or fine dining restaurant, specifically with high volume.
• Must have confident financial acumen, having the ability to read and interpret financial statements.
• Ability to find solutions to any issues that arise and have excellent project execution.
• Must be able to work in a standing position for long periods of time.
• Professional appearance and grooming standards appropriate for a premier fine dining restaurant.
• Previous experience with Italian.
• Ability to full time flexibility and availability to work.

Qualifications: BS in Hotel and Restaurant Management with 7 years of Experience

• Must have management or hospitality experience.
• Proven ability to lead in a fast-paced environment.
• Must be an excellent coach, communicator, and team builder.
• Strong desire to serve others.
• Ability to self-lead, committed to personal growth.
• Ability to handle multiple tasks at once.
• Able to adapt, dependable, and strong work ethic.
• Able to team and customer-oriented, maintains a positive attitude.
• Willingness to step outside of job role to assist in others’ roles.
• Effective communication skills with guests and the team.

Qualifications: BA in Culinary Arts Management with 4 years of Experience

• Experience leading a high-volume, high-quality restaurant.
• Knowledge of high-quality Italian food, drinks and wines.
• Solid people management skills, ability to set clear objectives, motivate and monitor progress.
• Strong business, organisational and analytical skills in a complex, high-volume environment.
• Must have a passion for food and beverage and the Italian culture.
• Ability to work well as part of a large senior team.
• Willingness to be flexible and support multiple teams.
• Fluent in English.

Qualifications: BS in Operations Management with 8 years of Experience

• Experience leading or managing a front-of-house restaurant team.
• Strong understanding of the steps of service.
• Must have outstanding communication, leadership and problem-solving skills.
• Knowledge of Italian cuisine and beverages.
• Ability to work onsite with a flexible schedule often including evenings, weekends and holidays.
• Ability to lift up to 50 pounds.
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting.
• Must have a Food Handler’s License.

Qualifications: BS in Food and Beverage Management with 5 years of Experience

• Ability to stand for prolonged periods of time without a break.
• Able to talk, hear, read, write, and comprehend English.
• Able to perform frequent walking, stretching, bending, stooping, twisting, reaching, grasping, and repetitive movements.
• Work in a cold refrigerator or freezer.
• Ability to use a PC and or mobile device and other electronics.
• Ability to work flexible hours/days to support business hours and needs.
• Must have Serve Safe certification.
• Must have RAMP certification.

Qualifications: BS in Hotel and Restaurant Management with 2 years of Experience

• Experience in Food and Beverage management.
• Must possess a proven track record of team management, organizational and coaching skills.
• Solid understanding of a la carte revenue generation, banquet revenue generation, and expense control as it relates to service payroll and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems, Microsoft Office, payroll management and POS systems.
• Private dining experience.

Qualifications: BA in Hospitality Management with 7 years of Experience

• Restaurant Manager or Restaurant Supervisor experience.
• Experience in ordering, inventory management, labor management, and scheduling.
• Exceptional training skills.
• Good craft beer, wine, and craft cocktail knowledge.
• Excellent customer service skills.
• Must have certifications(e.g., Sommelier, Cicerone, BarSmarts, etc.)

Qualifications: BA in Marketing Management with 6 years of Experience

• Experience Assistant Restaurant Manager/OIC in a service-oriented industry, such as a restaurant or quick service restaurant, among others.
• Able to demonstrate high customer management orientation, with the ability to make decisions and take actions to ensure customer needs are met.
• Must have people management capability in coaching, developing and supervising a team.
• Knowledge of basic store operations, with the capability to assess operational improvements, compliance with defined standards, sales and profitability.
• Must have excellent leadership and customer service skills.
• Must be able to communicate well, orally and in writing, with all levels in the store operations.
• Must be willing to work on a shifting schedule and long hours.

Qualifications: BS in Hotel and Restaurant Management with 4 years of Experience

• Knowledge of federal, state and local laws and regulations as they relate to food and liquor, ensuring that restaurant staff have all been trained in responsible alcohol service.
• Must have a high work ethic and self-initiative.
• Able to work varying schedules to include nights, weekends, and holidays.
• Able to work as and being part of a team that provides great experiences for guests.
• Experience full-service restaurant management.
• Ability to multitask, organize, and prioritize work.

Qualifications: BS in Food and Beverage Management with 5 years of Experience

• Ability to understand and positively impact P&L statements, cost of sales, food costs, inventory control, and safety performance.
• Ability to effectively manage both front and back of house operations, as a result, strong interpersonal and leadership skills.
• Must have Food Manager Certification and Liquor License, or completion of this certificate within the first six months of employment.
• Leadership experience in both front and back of house with similar restaurant dynamics.
• Strong leadership qualities.
• Ability to thrive in a fast-paced environment.
• Excellent written and communication skills.

Qualifications: BA in Culinary Arts Management with 6 years of Experience

• Previous experience in the restaurant industry and a willingness to continue education.
• Basic knowledge of labor and cost management processes.
• Must have genuine enthusiasm for providing exceptional, noteworthy experiences for all guests.
• Ability to thrive in a fast-paced environment while promoting a culture of respect and accountability to staff.
• Excellent interpersonal skills.
• Ability to multitask.

Qualifications: BA in Hospitality Management with 3 years of Experience

• Previous experience in a Restaurant Manager/Management position within a luxurious Food and Beverage operation.
• Able to read, write and have oral proficiency in the English language.
• Excellent computer skills and ability to operate food and beverage computer systems.
• Ability to be flexible in working hours and a willingness to cover shifts.
• Must have a service-oriented team player with excellent interpersonal and communication skills.
• Able to multitask and work under pressure in a fast-paced environment.

Qualifications: BS in Operations Management with 7 years of Experience