Duties and Responsibilities

1. Supervises the preparation, sale and service of food.

2. Responsible for employee and Company standards being followed at all times.

3. Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority.

4. Ensures compliance with all regulatory standards.

5. Responsible for the establishment’s cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly.

6. Supervises maintenance of proper dough levels.

7. Oversees the proper use of food and supplies to meet budgetary guidelines.

8. Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory).
   
   

9. Other duties as assigned by Company Management.

Requirements

(Minimum requirements for entry into position)

1. High school graduate or equivalent.

Skills and Characteristics Required

1. Must be organized, flexible, and detail-oriented.

2. Strong interpersonal and communication skills.

3. Excellent time management skills with the ability to meet deadlines.

4. Ability to prioritize and multitask.

5. A strong ability to immediately comprehend and carry out a project with minimal supervision.

Physical Demands

Must be able to stand for long periods of time.  Must have a good sense of balance, be able to bend and kneel, and have the ability to lift bus pans and trays weighing up to 20 pounds.

Working Conditions

Typical restaurant environment.