Duties and responsibilities

• Promotes company's mission, vision and values.
• Drives top line, profitable sales through execution of the Brand Promise to guests and teammates.
• Sets, communicates, measures and achieves goals and objectives for assigned units that are aligned with the company strategy.
• Develops and achieves budgets for assigned units that are aligned with the company strategy
• Oversees overall operational execution for all assigned units.
• Effectively leads, develops and motivates the team.
• Committed to building effective Management Teams through recruiting (internally and externally), hiring, evaluation, development, retention and termination.
• Assist in implementing new menu and promo-related food items, ensuring correct specs, procedures, and plate presentations are followed.
• Enforces company human resources policies in all aspects of the manager and teammate experience.
• Conduct Restaurant Operation Evaluations to measure overall performance of each of his/her restaurants.
• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department.

Qualifications

• Strong leadership skills to train, coach, develop and motivate others.
• Experience managing multiple units preferred
• Able to make critical decisions.
• Excellent communication skills including writing, speaking, and public speaking.
• Exceptional organizational and operational skills.
• Detail-oriented with proven time management skills.
• Excellent interpersonal skills, including tact and professionalism in dealing with staff and management.
• Financial skills, including developing and analyzing budgets and financial statements, forecast sales, calculate food and labor costs and knowledge of cost-controlling measures.

Education and Experience

• Must be at least 21 years of age.
• Extensive background, 5 years, in high volume full-service restaurant management.
• Must have flexibility to travel extensively throughout the region as well as having a valid driver's license.
• Valid ServSafe certification.
• Detailed knowledge of county, state, and federal health codes.
• Knowledge of basic employment laws and regulations.
• Some knowledge of the Spanish language is a plus.
• Minimum high school education, college degree preferred.

Physical Requirements

• Ability to speak clearly and listen attentively to employees and guests.
• Ability to read and write to facilitate communication.
• Ability to stand and exert well-paced mobility for up to four (4) hours in length.
• Ability to lift and/or move up to 50 pounds in weight.
• Must possess finger and hand dexterity for using small tools and equipment.
• The workplace may frequently expose the team member to heat/cold and odors