Summary of Responsibilities

Supervising the execution of all FOH and kitchen operations to ensure all standards of quality and service are met. A manager continually develops employees through training, manages scheduling, and handles restaurant finances.

Primary Responsibilities

• Management/supervision of all employees to ensure both locations are operating properly.
• 80% on site in Jax Beach, San Marco as needed
• Required staff scheduling & posting of all positions by Wednesday of each week.
• Ensures proper staffing levels are met for all shifts, verifying schedules are appropriate for all seasonal changes.
• Ensures all pertinent staff members have a current sanitation & safety certification on file.
• Position requires 40 hours weekly
• Required to stand in for absentee employees, if no other employee is available to fulfill shift requirements.
• Verifies and assists in hiring and training employees (new and existing)
• Required to be on duty during peak work hours for guest servicing.
• Continually enforces existing cafe standards, policies, & procedures while also assisting in creating new ones to further company concept.
• Ensures restaurant cleanliness standards are being met accordingly.
• Verifies that all tasks are finished by completing required Closing checklist.
• Verify all monies collected at end of day and stored in a designated safe location.
• At all times, attitude & appearance are to reflect a positive and professional manner for the betterment of the restaurant.
• Answer inquiries about food and drinks including ingredients of entrées, preparation and accompanying items.
• Serves as support to staff if needed.
• Must be able to effectively use a P.O.S. system
• Ensures guest satisfaction through interaction with guests. Observe guest experiences to respond to any additional needs.
• Verify Café setup & appearances are to company standards at all times.
• Continually monitoring labor cost throughout each day. Additionally, projecting daily labor costs as accurately as possible to maintain Cafe profitability within company standards.
• Proper inspections of local food purveyors, use of correct products, minimize potential food waste and optimize food cost.

Job Qualifications:

• Minimum 1 years restaurant management / assistant manger experience.
• Must be dressed neatly and well groomed in company approved attire/uniform at all times.
• Must be able to fully understand, update and operate P.O.S. computer system, make changes correctly, change pricing, input new employees and inspect/verify all credit card transactions accurately.
• Must be able to calmly respond to angry guests and know how to defuse any situation.
• Must be able to handle all employee issues, requests, failures, incidents and insubordinations with complete professionalism for the betterment of the company.
• Able to communicate clearly and respond promptly to needs of guest, employees and consistently handle disciplinary actions.
• Ability to maintain calm demeanor in a fast paced, high intensity environment.
• Must possess a State approved Sanitation & Safety certification.
• Proficient in the following areas: Communications, Mentoring, Planning, Leadership, and Quality of Operations
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Able to work flexible hours necessary to manage and operate restaurant effectively
• Must have reliable transportation; valid drivers license and proof of insurance
• Must have a reliable method of communication with employees and accessible 24/7