Hourly Manager
$51,272–$69,368 year
On-sitePalo Alto, California, United States
Job Summary
Open and close the restaurant daily, managing line-up, prep, stocking, cash handling, and labor while ensuring kitchen cleanliness, equipment maintenance, and proper sanitation. Oversee shift operations by adjusting staffing based on business levels, maintaining food quality and presentation, and conducting daily Manager Log communications and Heads Together meetings. Manage inventory control, apply financial procedures to minimize costs, and train team members on stations, equipment, and safety protocols. Participate in monthly safety meetings, investigate injuries, and ensure compliance with hazardous materials and injury prevention policies. Must wear close-toed non-slip shoes and steel toe boots; weekends and holidays required.
Required Qualifications
- 1+ year of restaurant experience
- CA Food Handlers Certification Manager required
- Must wear close-toed, non-slip shoes
- Understand how to use and operate all kitchen equipment, including proper knife skills
- Understand cooking terms and practice FIFO
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Write routine reports and correspondence
- Knowledge of sanitation rules essential
- Ability to speak effectively before groups of customers or employees of the restaurant
- Trouble shooting and prioritizing skills
- Ability to calculate figures and amounts such as discounts, interest, and proportions
- Must be able to work weekends and holidays
- Clear, effective verbal communication skills
- Attention to detail
- Knowledge of major allergens
- Ability to wear Personal Protective Equipment (steel toe boots, safety glasses)
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