Saint - Manager
$146,232,320–$166,400,000 year
On-siteLong Beach, California, United States
Job Summary
Manage front-of-house operations for a full-service restaurant by leading departmental planning, inventory control, and purchasing to minimize waste. Oversee staffing through hiring, training, scheduling, and performance management while resolving guest complaints and delivering personal engagement. Enforce sanitation standards, safety procedures, and all applicable local, state, and federal laws. Provide regular operational reports to executive management and assist with administrative tasks including cash handling and financial variance analysis. Collaborate with sales and catering teams to promote events and achieve financial objectives.
Required Qualifications
- Must be 21 years of age or older at the time of application
- High school diploma or G.E.D. equivalent
- Previous restaurant management/supervisory experience; 1 year required
- Ability to successfully pass a post-offer, pre-employment background check
- Ability and willingness to work evenings, holidays, and weekends
- Must be able to speak, read, write and understand English
- Must possess basic computational ability
- Proficient with Microsoft Office Suite or related software
- Knowledge of full-service restaurant operations
- Knowledge of food and alcoholic beverages
- Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary
- Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer
- Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
- Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
- Excellent verbal and written communication skills
- Excellent interpersonal, negotiation skills, and conflict resolution skills
- Excellent organizational skills and attention to detail
- Excellent time management skills with a proven ability to meet deadlines
- Must be able to lift 50 pounds
- Must be able to lift 75 pounds
Desired Qualifications
- Previous restaurant management/supervisory experience; 2 to 5 years preferred
- Associates, bachelors or other advanced degree
- ServSafe or equivalent Food Safety Manager Certification
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