JOB SUMMARY:

This position is responsible to assist the management team by ensuring food quality, Guest Service and restaurant cleanliness is maintained at the Companys standard of excellence during assigned shifts. Ensure that all Team Members within assigned areas adhere to and follow the established standards, procedures, and policies and elevates potential Team Member issues to the attention of the General Manager. Adheres to Company standard operating practices and absolutes. Maintains regular and consistent attendance and punctuality.

PRINCIPAL ACCOUNTABILITIES:

• Consistently monitors the overall operations of the restaurant that affect sales including Guest satisfaction, food quality, ambiance, cleanliness and service standards.
• Responsible for maintaining efficient staffing levels during assigned shift. Participates in decisions to cut staffing levels as business dictates.
• Ensure that all menu items are made according to recipe and presented in a appropriate manner through line checks and smoker checks. Utilize food production and inventory tools available to support this responsibility.
• Ensure Guest satisfaction through table visits and responds to Guest comments and concerns in a constructive and positive manner.
• Responsible for accurately maintaining and adjusting transactions in the Point of Sale system.
• Assist the management team with the maintenance of inventory and placing management approved orders with vendors.
• Assist the management team with the execution of catering events/ orders.
• Responsible for following and enforcing cash-handling policies and safety guidelines on all shifts. Ensure secure, safe handling and transportation of funds during cash-outs.
• Maintain current knowledge of and assist management in complying with the Companys operational and Human Resource policies and procedures.
• Assist management with assuring compliance with documentation requirements of Sarbanes-Oxley and other state, federal and local laws.
• Coordinates miscellaneous projects as assigned by supervisor.

QUALIFICATIONS (Please indicate if required or preferred):

Education:

• High School diploma or equivalent experience required

Experience:

• 2+ years restaurant experience preferred

Skills/Competencies/Certifications:

• Trainer certification in either Front of House or Back of House required
• Demonstrated time management and organizational skills required
• Must be internally motivated and detail oriented with a passion for the Brand and for teaching others
• Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required
• Ability to effectively communicate to Team Members, Guests, Vendors, etc., is required
• Superior Guest service, communication and listening skills are required
• Must be flexible and adaptable to change
• Must be available to work a minimum of 3 shift leader shifts per period. Required to work a flexible schedule including days, nights, weekends and holidays
• Valid drivers license preferred
• NRA ServSafe food and alcohol certifications preferred
• Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred