Summary: Assist in the planning, organizing, training, and leadership of restaurant service team necessary to achieve mutually agreed objectives in level of service, sales, costs, beverage quality, team member and guest retention. Oversee restaurant operations during evening business hours and closing of the restaurant.
All duties and responsibilities performed by the Restaurant Manager must uphold the WWSCo vision, policies, procedures and standards, including our motto, “We are the place where people celebrate their lives, where they become the stars and we are the supporting cast.”
Essential Duties and Responsibilities:
Supervisory Responsibilities: This position manages employees in the restaurant. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Education/Experience: Bachelor's Degree
Certificates and Licenses: Valid Food Handler’s/Health Permit and valid Liquor Control Board Permit
Language Skills: Read and interpret documents such as safety rules, SOP's and instructions; write routine reports and correspondence; speak effectively before groups of customers.
Math Skills: Calculate figures and amounts such as discounts, interest, commissions, proportions, percentages; apply concepts of basic algebra and geometry.
Reasoning Ability: Apply common sense understanding to carry out instructions furnished in written, oral or diagram form; to deal with problems involving a several concrete variables in standardized situations. Identifies problems, gathers information, and offers solutions.
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