· Plan, organize, direct, control and evaluate daily operations
· Determine type of services to be offered and implement operational procedures.
· Recruit, train and supervise staff in various positions with front-of-house.
· Set staff work schedules and monitor staff performance
· Organize and maintain inventory
· Develop, implement and analyze budgets
· Monitor revenues and modify procedures and prices
· Address customers' complaints or concerns through conflict resolution and problem-solving skills.
· Negotiate arrangements with suppliers for food and other supplies
· Ensure health and safety regulations are followed.
· Provide customer service, including hosting, serving and expediting.
Job Types: Permanent, Full-time
Pay: $22.00 per hour
Benefits:
- Discounted or free food
- On-site parking
- Paid time off
Education:
- Bachelor's Degree (required)
Experience:
- Restaurant management: 3 years (required)
Language:
Work Location: In person