Managing all areas of operations for a specific department within the Restaurant including marketing and human resources, while ensuring the Company's standards of quality, service and operations are maintained

- Managing operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning, while upholding standards, product quality and cleanliness.

- Maintaining an accurate and up to date manpower plan of restaurant staffing needs

- Preparing schedules and ensuring that the restaurant is staffed for all shifts

- Using the Great Selection process to interview all team members ensuring team members hired meet Company standards.

- Staffing, training and developing team members through orientations, ongoing feedback establishment of performance expectations and by conducting performance reviews on a regular basis

- Identifying operational opportunities to build sales and control costs; developing and implementing plans to address opportunities (i.e., R&M, marketing)

- Performing liquor, wine and beer checks in order to ensure proper invoicing.

- Ensuring proper security procedures are in place to protect employees, guests and Company assets, including security or beer walk-in, liquor room, store room, freezer and office

- Preparing end of shift reports including Daily Labor Control, Daily Food Control, and Daily Sales

Supervising 20-30 team members. 2-5 trainers per shift

When acting as manager on duty, overseeing restaurant operation with annual sales of $2 to $6 Million in sales per location