Steakhouse Manager

Job description

Monitor and oversee the operation of assigned restaurant to ensure compliance with company standards, policies, procedures and all Federal, State and local liquor, health and safety regulations. Responsible for personnel-related matters including but not limited to interviewing, hiring, training, scheduling, coaching, evaluating, promoting, counseling, and discharging. Ensure prompt and courteous service to customers; resolve guest complaints in an appropriate and timely manner.

Assist the Director with budget goals and objectives and monitors financial aspects of the department. Represent the Food and Beverage Department in internal and external employee related matters.

Qualifications

Must be at least 21 years of age. One (1) year of restaurant management experience preferred. Must have excellent customer service and communication skills. Must be able to stand and walk for extended periods of time throughout shift. Must be able to lift/maneuver up to 25 pounds. Must be able to obtain/maintain any necessary licenses and/or certifications.