The Tropical Grille Manager performs various functions to effectively manage both the human and material resources of their restaurant to achieve company goals. They must possess a positive attitude, have strong attention to detail, be honest and reliable, always maintain a professional demeanor, be guest focused, have excellent communication skills with a passion to lead. Major Tasks, Duties and Responsibilities Include:

• Coordinate daily Front of House and Back of House restaurant operations.
• Lead your team to success.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality.
• Organize and supervise shifts and stay at prescribed labor budgets.
• Evaluate staff performance and provide feedback to improve productivity.
• Conduct staff evaluations on time and completely.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations. (DHEC)
• Manage restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Create detailed reports weekly and conduct daily store audits.
• Promote the brand in the local community through word-of-mouth and events.
• Train new and current employees on proper customer service practices.
• Manage labor
• Ability to delegate tasks
• Recruit, select and hire best candidates for open positions in the restaurant
• Provide counseling to all employees in written and verbal forms, as well as disciplinary actions in accordance with company policies and procedures
• Develop and supervise schedules of team members. Ensure shifts are adequately staffed