Working with the General Manager, you will manage the restaurant focusing on building relationships with our Guests and Team Members, increasing sales numbers and ensuring food is prepared properly, in a clean and safe environment. You need to be a take-charge person who can effectively correct any issues with Team Members and kitchen equipment to confirm all are performing up to Company standards. You will make sure all is running smoothly in the front of house and in particular, protect the assets of the company by ensuring your Team Members are following Red Robin's cash handling policies and procedures.
While you will be overseeing 40-60 hourly Team Members in the front of house, you will also be held accountable for your Team Member's performance in the kitchen. You will be required to train Team Members in Health Department rules, educate them in company policies regarding cleanliness and sanitation and make sure to follow the federal state and local employment and wage laws.
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