FOH Key Hrly

The Service Manager is responsible for the dailyoperations and inspired leadership of the inthe restaurant. The Service Manager is responsible for delivering sales and profits at theirlocation with a strong commitment to systems that support our uniquepositioning as a brand and the Walk-Ons Way of doing everything we do.

Responsibilities : (Including, but not limited to)

1. Understand completely all policies,procedures, standards, specifications, guidelines and training programs.

2. Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards.

3. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.

4. Achieve company objectives in sales,service, quality, appearance of facility and sanitation and cleanliness throughtraining of employees and creating a positive, productive working environment.

5. Control cash and other receipts byadhering to cash handling and reconciliation procedures in accordance withrestaurant policies and procedures.

6. Fill in where needed to ensure questservice standards and efficient operations

7. Prepare all required paperwork, including forms,reports, and schedules in an organized and timely manner.

8. Ensure that all equipment is kept cleanand kept in excellent working condition through personal inspection and byfollowing the restaurants preventative maintenance programs

9. Ensure that all products are received incorrect unit count and condition and deliveries are performed in accordancewith the restaurants receiving policies and procedures.

10. Schedule labor as required by anticipatedbusiness activity while ensuring that all positions are staffed when and asneeded and labor cost objectives are met.

11. Be knowledgeable of restaurant policiesregarding personnel and administer prompt, fair, and consistent correctiveaction for any and all violations of company policies, rules, and procedures.

12. Fully understand and comply with allfederal, state, county, and municipal regulations that pertain to health,safety, and labor requirements of the restaurant, employees and guests.

13. Carry out restaurant marketing,advertising, and promotional activities and campaigns.

14. Perform other duties as assigned byGeneral Manager.

• Must have 1 years of management experience in a full service, highvolume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication and leadership skills
• Ability to work as a TEAM with management staff and employees