In this entry level, hourly management position, you are cross trained in all skill position within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the general and associate managers and complete a one year certification program including a series of modules designed to teach in store management skills and a one week classroom development course. Effectively manage the restaurant in the absence of the restaurant manager. Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness. Provide direction to shift leaders, and staff to achieve restaurant goals. Assist in new menu implementation. Develop and implement creative solutions to areas of improvement.
What your background should be
One-two years experience in the foodservice industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead is required. Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces. Position is under minimum levels of day to day supervision. The successful completion of a background investigation and drug screen is also required. Compliance with position uniform standards and adherence to all company policies and house rules are required.
Required Schooling / Training
High school diploma and college coursework in hospitality or business is preferred.
Who is the client company
This is an American family-style restaurant chain serving breakfast, lunch and dinner.
If you are interested in this position, send your resume to apply@kochdavis.com
