Job description

Reports to: Regional Manager.
Provide exceptional Guest experiences every visit through direction and leadership of the Front of the House. Partner with management team to ensure high standards of Guest service and profitability while strictly adhering to the policies and procedures.

Essential Duties and Responsibilities:

• Execution of daily restaurant operations including supervision of the hourly Team Members.
• Execution of marketing initiatives.
• Support all FOH operations including systems adherence, health inspections, order guides, sales services, quality control and food order safety and sanitation.
• Oversee presentation of food to ensure food is prepared and presented to specifications.
• Monitor compliance with health and safety regulations regarding food preparation and serving.
• Properly maintain building, equipment and supply levels by contacting the correct companies/contractors for any daily restaurant repair or maintenance issues, and utilizing basic maintenance skills.
• Promptly and professionally handle Guest complaints/comments to ensure timely Guest recovery.
• Ensure a safe working and Guest environment to reduce the risk of injury and accidents; completes accident reports follows procedure promptly in the event that a Guest or Team Member is injured.
• Communicate all team member issues/complaints to management team in a professional manner through manager meetings and/or proper utilization of the digital manager log.
• Sign off FOH Team Members at the end of their shifts.
• Follow and understand company procedures at all times including crisis situations (e.g., Workers' Compensation and General Liability Claims)
• Ensuring the success of all programs and systems.
• Writing hourly Team Member schedules based on the budget.
• Ensuring that all financial (invoices, reporting), HR, and Payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Strictly follow company cash handling procedures and ensure the proper security procedures are in place.
• Ensure proper monitoring weekly expenditures, invoice entry and coding, determine accurate sales projections, manage food, labor, and supply costs while meeting or exceeding budget.
• Other duties as assigned by Operations Leadership.

Knowledge, Skills & Abilities:

• Guest Service - knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
• Effective communication skills.
• Aptitude for driving sales through cultivation of new Guests and retention of current Guests.
• Menu, Food and Beverage Preparation Knowledge - in order to properly prepare food and beverages.
• Coaching & Performance Management - the ability to motivate, develop, direct Team Members as they work.
• Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
• Ability to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).
• Memorization - ability to memorize floor plans and pivot points.
• Working knowledge of all restaurant equipment, and local and national health codes.
• Time Management- ability to manage an individual's time and the time of others.

Education & Experience:

• Minimum of 1 year working in a restaurant environment required.
• Restaurant Management experience preferred

Performance Standards:

• Meets or exceeds budgeted financial performance.
• Upbeat and professional image maintains a positive attitude with self, Guests, and Team Members.
• Adheres to Policies and Procedure set forth in Handbook including Appearance Standards.
• Maintain acceptable Brand Standard Audit Scores.
• Maintain prompt and regular attendance.
• Able to work nights, weekends and holidays as business dictates

Working Conditions:

• 100% Walk and stand.
• 90% Communicate with Guests and Team Members.
• 50% Operate cash register, Point of Sale system, and cash handling.
• 25% Reach, bend, stoop, wipe and lift up to 50 pounds.

Training Requirements:

• Successful completion of alcohol and food certification (ServSafe) and/or other required classes by state within 60 days of employment.

Job Type: Full-time

Benefit Conditions:

• Waiting period may apply

This Company Describes Its Culture as:

• Detail-oriented -- quality and precision-focused
• Innovative -- innovative and risk-taking
• Aggressive -- competitive and growth-oriented
• Outcome-oriented -- results-focused with strong performance culture
• Stable -- traditional, stable, strong processes
• People-oriented -- supportive and fairness-focused
• Team-oriented -- cooperative and collaborative

Pay Frequency:

• Bi weekly or Twice monthly

Work Includes

• Weekends
• Evenings
• Holidays

Paid Training:

• Yes

Pay frequency:

• Every other week

Physical Requirements:

• Walking
• Standing
• Kneeling
• Stooping
• Pushing
• Pulling

Management:

• Store Manager
• Key Leader

Shifts announced:

• Weekly

Employees working per shift:

• 5 or fewer

Work Remotely

• No

Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

Experience:

• Retail Management: 1 year (Preferred)
• relevant: 1 year (Preferred)
• retail sales: 1 year (Preferred)

Location:

• Iowa City, IA (Preferred)

Work Location: In person

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