Manager
On-siteThe Bronx, New York, United States
Job Summary
Manage the restaurant during the General Manager's absence, directing daily front and back-of-house operations to ensure 100% guest satisfaction and profit maximization. Administer company policies, maintain inventory, control food and labor costs, and review financial reports while ensuring compliance with OSHA, local health codes, and safety standards. Facilitate safe work behaviors, perform operational tasks such as operating grill and fryer stations, and manage team recruitment, retention, and training. This role prepares candidates for promotion to General Manager within a team focused on exceptional hospitality and well-being.
Required Qualifications
- Knowledge and mastery of both front and back of house stations
- Occupational Safety & Health Act
- local health and safety codes
- company safety and security policy
- cash control/security procedures
- inventory management
- labor management
- financial reports review
- equipment maintenance
- facility maintenance
- grounds maintenance
- safe work behaviors facilitation
- promotion to General Manager
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