AGM

• Responsible for overseeing the quality and operations. Including Dine In. Take Out. Catering. Make final decisions on matters of importance.
• Maintaining order accuracy and quality. 
• Create a positive and supportive culture among the team.
• Ensure the team is creating an inviting environment for guests through music, lighting, temperature and style.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into returning guests.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Provide a strong presence in the local community and collaboration among like-minded businesses.
• Assist in any area of the restaurant when business dictates. 

Financial

• Manage and oversee scheduling of staff for front of house, back of house (as needed), and private events to maintain a desired labor cost. 
• Assist with Bi-Weekly payroll and oversee labor cost. 
• Provide the accountant with necessary information.
• Assist and review monthly inventories, purchases, and strive daily to limit waste to achieve a desired Cost of Good Sold (COGS).
• Review Catering proposals and billing when needed.
• Track vendor invoices for correct pricing and credits when applicable.

Operations

• Provide strong leadership and assist with creating a HAPPY, CLEAN and SAFE work environment 
• Conduct or oversee scheduling and special events. 
• Maintain an accurate and up-to-date plan of restaurant staffing needs and ensure that the restaurant is staffed for all shifts.
• Interviewing, hiring, training, write-ups and employee terminations.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Assist with tracking and scheduling monthly, quarterly, and yearly maintenance requirements for the building.  

Process and Procedures

• Maintain and update opening and closing procedures and checklists alongside FOH & BOH Team.
• Update delivery services and review online menus for accuracy.
• Effectively train new employees and re-train existing staff on station set-ups and proper preparation for successful service.
• Work on outlining our service style and practices.
• Work with FOH team on beverage programs / processes / recipes. 

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service exceed standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.