What are the responsibilities and job description for the Restaurant Manager position at Mesa Chamber of Commerce?
To Apply, please email your resume to mesa98@nauticalbowls.com
Key Responsibilities1. Hands-On Operations & Food Safety
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Key Responsibilities1. Hands-On Operations & Food Safety
- Lead from the Front: Spend approximately 70% of your time "on the line," leading shifts, serving guests, and maintaining high-energy throughput.
- Expert Compliance: Ensure 100% adherence to Maricopa County Health Department standards. Maintain your Certified Food Protection Manager (CFPM) status and oversee all food safety logs and audits.
- Facility Care: Own the cleanliness and maintenance of the store. Act as the first responder for equipment issues (refrigeration, HVAC, POS).
- Business & Financial Management
- P&L Ownership: Manage Prime Costs (Labor COGS). You are responsible for inventory orders, waste reduction, and optimizing labor hours against sales volume.
- Administration: Manage weekly payroll submissions, scheduling, and budget tracking.
- Reporting: Provide weekly performance summaries to the owner, highlighting wins, losses, and growth opportunities.
- People & Culture
- Talent Scout: Manage the full lifecycle of the "Crew"—recruiting, interviewing, onboarding, and training.
- Development: Identify and train "Shift Leads" to handle daily tasks, allowing you time to focus on business growth.
- Culture Keeper: Foster an uplifting, "others-first" environment. Host monthly crew meetings and quarterly team-building events.
- Marketing & Community Growth
- Local Outreach: Actively seek out and attend at least 3 community/Chamber events per quarter.
- B2B Sales: Proactively cold-call and visit local businesses (gyms, offices, schools) to secure catering orders and "Spirit Night" partnerships.
- Digital Presence: Partner with the corporate/ownership team to execute local social media and advertising strategies.
- Experience: 2–4 years of management experience in the restaurant/hospitality industry (QSR experience preferred).
- Education/Certification: High School Diploma or equivalent; valid Food Protection Manager Certification.
- Tech Savvy: Proficient with POS systems (Toast/Square), Excel/Google Sheets, and scheduling apps.
- Physical: Ability to stand for long periods and lift up to 50 lbs (inventory).
- Availability: Must be available for "peak" times (mid-day rushes) and have the flexibility to handle emergency operational needs.
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