Manager
On-siteNew York City, New York, United States or New York, United States
Job Summary
Manage the restaurant daily, ensuring 100% guest satisfaction through fast, accurate service and consistent product quality. Oversee front and back of house operations, including product preparation, delivery, and facility maintenance, while enforcing Occupational Safety & Health Act and local health codes. Administer policies, recruit and retain team members, and assist with profit & loss by controlling food and labor costs, managing inventory, and reviewing financial reports. Operate cash registers, grills, and fryers as needed, and facilitate safe work behaviors to ensure a secure environment. Train for promotion to General Manager and perform other duties assigned by the supervisor.
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
- preventative maintenance program
- safe work behaviors
Desired Qualifications
- Trains to gain the skills and experience necessary for promotion to General Manager
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