Restaurant Management Positions
Hire, develop, and maintain a staff of servers, hosts, cashiers, and to-go/catering. Continually improve service execution through the development of new service and training programs.
Provide leadership that is credible and clearly establishes and defines priorities for the back of the house. Establish an on going discipline and passion for procedures, processes and recipes within the kitchen to create a high level of consistency and excellence in quality. Select, hire, and train all new hires for the back of the house that ensures the development of a cohesive, productive kitchen team. Cross train, develop and evaluate all of the back of the house employees. Manage and supervise the efficient inventory, ordering and receiving process of all food and small wares to ensure maximum freshness of product, adequate supplies for projected volumes and good cost management. Establish and maintain consistent high standards for quality assurance, sanitation, and food rotation. Ensure safe food storage. Are directly responsible for all cost areas: sales, labor, repairs, utilities, small-wares, etc. Account for all food waste, utility management, scheduling and systems that enforce good controls. Conduct monthly meetings. Supervise, coach and motivate back of the house team. Are responsible for kitchen schedules, reviews and testing of all employees to certify job knowledge readiness.
Must have at least 1-year quick service management experience or 3 years quick serve experience with 2 years shift leader experience. Should currently be working in the restaurant industry with no more than 2 jobs in past 3 years. Must have basic shift operational knowledge, scheduling experience, and cash accountability experience. Have good customer service skills, a great attitude, and the ability to direct the employees on your shift.
Must have at least 3 years quick serve and a minimum of 1-year GM experience or 4 years of progressive management experience, 1-2 years assistant experience with current GM experience. Should currently be working in the restaurant industry with no more than 2 jobs in past 4 years. Have organizational skills, time management skills, the ability to motivate and direct your management staff, P&L knowledge, staffing & scheduling experience, and inventory management experience. Have great customer service skills, the ability to drive sales, and the leadership to attract hires, and train a top-notch restaurant team.
Multi-Unit / District Managers
Are experienced with mainstream casual dining or quick serve concepts and have directed multiple franchise and/or corporate locations with experience as a Regional Manager, District Manager, Area Supervisor or a Franchise Business Consultant.