RESTAURANT
MANAGER, (NF-III), REG
Starting at $10.54ph; Location: TEE HOUSE
DUTIES
AND RESPONSIBILITIES: Ensures all food and beverages served meet standards in taste,
temperature, and appearance. Investigates and resolves food and beverage
quality and service complaints. Supplies are ordered, received, checked
for quality, stacked and invoices recorded. Supplies aie used efficiently
with minimal loss or waste. Conducts inventories and estimates food
and beverages costs. Uses computer to facilitate collection and analysis
of information. Supervises cleaning and maintenance of equipment and
arranges for repairs and other services. Daily receipts are deposited
correctly. Cash banks are maintained and balanced daily. Positive communication
is maintained with all team members. Schedules and supplies are maintained
at a level that meets current business trends. Daily occurrences in
the restaurant are documented. Team members are aware of current promotions,
business trends, safety issues, and other relevant information. Assistance
is given in any area needed to maintain a smoothly flowing restaurant.
Emergencies or unusual occurrences are handled properly and reported
to the General Manager. The restaurant is opened and closed in a secure
manner. In a timely manner, the manager is given more responsibility
to Thrther his/her development toward the General Manager.
Promptly and accurately provides guidance and direction to subordinates.
Recognizes potential problems, applies timely and effective remedies
to F ensure operational and financill stability. Establishes an ititernal
performance management system to ensure proper assignments, review and
evaluation of employee performance. Implements and maintains and effective
internal control system to preclude or minimize the potential for fraud,
waste and abuse. Ensures that revenues and expenditures are properly
recorded and accounted for to maintain accountability over assets. Effectively
oversees financial goals providing accurate guidance and assistance.
Monthly reviews and discusses financial statements with Chili’s
General Manager, identi~ing results, problem areas and trends.
QUALIFICATIONS:
Applicants
must have responsible administrative, professional, technical or other
work which has provided a general knowledge of management or supervisory
principles and practices. In addition, applicants must have responsible
experience in a food and beverage operation which provided the skills
and knowledge required to pe4rform the duties of the position. Must
be able to communicate effectively orally and in writing. Must have
basic computer skills to include Mircosoft Work and Excel or similar
software programsl Completion of a National Agency Check with Inquiries
with satisfactory results is a condition of employment. Must complete
Food Handler's Certification. Position requires long periods of standing
and walking and occasionally lifting and carring items weighing up to
40 pounds.
