Manager

General Purpose
To coordinate and supervise all restaurant services, responsibilities, and areas, under general supervision, including inventories, ordering, dining room, kitchen, and designated common areas in order to ensure customer satisfaction and efficient operations.
Experience/Qualifications Needed
1. Six months of prior management experience
2. Two years of restaurant cooking experience preferred, preferably in a quick
serve/fast-casual food service establishment
3. High school diploma or equivalent
4. Food safety certified
5. Basic computer skills, including Microsoft Word, Excel, and Outlook
6. Experience using a Point of Sale system
7. Good communication skills, both written and verbal
Primary Job Duties
1. Directly supervises and coordinates all restaurant policies, procedures and
operations.
2. Responsible for all inventory procedures, including ordering, conducting
inventory, proper rotation and loss prevention.
3. Works and schedules restaurant employees with equal regard to operational
efficiency and customer service standards.
4. Responsible for the accuracy and timely completion of required financial data as
set forth by the Restaurant Owner and Franchise Operations Manual.
5. Ensures efficient and smooth customer interaction, which includes customer
satisfaction, problem solving/resolution, and any special assistance required by
customers.
6. Serves as restaurant ambassador, promoting Little GreekTM products and services to current and potential customers.
7. Responsible for quality control, ensuring all food preparation, cooking and recipes
follow the procedures set forth in the Franchise Operations manual.
8. Promotes effective communication with all restaurant employees and provides
timely and accurate information to the restaurant owner as needed.
9. Responsible for handling catering logistics, including confirming orders,
packaging, delivery and setup.
10. Interviews, hires, supervises, trains, evaluates, schedules, disciplines and counsels employees as needed.
11. Administers and maintains Point of Sale system.
12. Prepares and approves the payroll for employees and submits to Owner.
13. Must assume any team member’s responsibilities as needed.
14. Secures and maintains custody of equipment, keys and supplies at all times in
order to protect and preserve restaurant property.
15. Maintains complete responsibility of petty cash bank and register drawers as
specified by the restaurant owner and Franchise Operations Manual.
16. Responsible for ensuring the accuracy of invoices and deliveries from all
pertinent vendors.
17. Maintains high level of sanitation and cleanliness in all areas of the restaurant,
ensuring that proper sanitation and food safety procedures, as defined by
applicable local, state and federal regulatory agencies, are implemented,
maintained and followed by all employees at all times.
18. Maintains a positive, supportive work environment via effective, professional
communication with employees.
19. Supports and follows all company policies, procedures and programs.
20. Promotes good business principles by never discussing company business in public areas or with customers.
21. Exhibits and encourages proper hygiene and sanitary habits.
22. Maintains a friendly, courteous and cheerful demeanor at all times.
23. Provides assistance to other employees to contribute to the best overall operation of the restaurant.
24. Performs any and all other duties as assigned, requested or deemed necessary by the restaurant owner.

Job Type: Full-time

Pay: $17.00 - $22.00 per hour

Benefits:

• Employee discount
• Flexible schedule

Work Location: In person

Salary : $17 - $22