Oversee and coordinate the planning, organizing, hiring, training and leadership necessary to achieve stated objectives in sales, costs, employee selection and retention, guest service, marketing, food quality, morale, cleanliness, safety, and sanitation for all properties within the Oasis organization.
 
 

•      Comprehend, monitor, and ensure all Oasis’s policies, procedures, standards, specifications, guidelines, and training programs are followed.
 
•      Ensure that the brands understand that we have uncompromising standards related to all guests feeling welcome and are given responsive, friendly, and courteous service always.
 
•      Generate and Recruit top-notch management leads. New hire focus requires constant and comprehensive attention.
 
•      Ensure that all processes are in place and maintained for food, drink, and products which are consistently being prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
 
•      Achieve company objectives in staffing, sales, service, quality, appearance of facilities and sanitation and cleanliness through training and oversight of management and creating a positive, productive working environment.
 
•      Management of processes in controlling cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the brands’ policies and procedures.
 
•      Make management employment, staffing, scheduling, and termination decisions.
 
•      Fill in where needed to ensure guest service standards and efficient operations.
 
•      Continually strive to develop your management staff in all areas of managerial and professional development. Consistently improving the brands’ fun factor.
 
•      Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Keep files updated to the brands and local regulatory compliance.
 
•      Ensure that programs are met to keep all equipment clean and kept in excellent working condition through personal inspection and by following the brands’ preventative maintenance programs.
 
 
•      Oversee and ensure that brands’ policies on management performance appraisals are followed and completed on a timely basis.
 
•      Oversee all brands’ scheduled labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
 
•      Be knowledgeable of the brands’ policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
 
•      Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the brands, employees, and guests.
 
•      Oversee all of the brands’ marketing, advertising and promotional activities and campaigns that achieve sales goals.
 
•      Participate and ensure all the brands’ marketing, compliance, hiring, training, operations, and legal programs are instituted and followed to maintain compliance.
 
 

•      Must be able to communicate clearly with managers, vendors, kitchen, front of house personnel, and guests.
 
•      Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.
 
•      Must have a minimum of three years multi-unit management experience. 

•      Must have extensive cost of goods and P&L experience.
 
•      Must be a dynamic, positive, and charismatic leader.
 
•      Be able to work in a standing position for long periods of time (up to 10 hours).
 
•      Be able to walk and be “on your feet” for long periods of time (up to 10 hours).
 
•      Extensive knowledge of food safety concepts and practices. Servsafe certification preferred.
 
•      Must adhere to the established appearance guidelines.
 
•      Proficiency in Microsoft Office (excel, ppt, word) programs.
 
•      Must have the stamina to work 50 to 60 hours per week.