Description

Responsibilities and Duties :

• Plan and direct the functions of administration and planning of the Restaurant to meet the daily needs of the operation.
• Clearly assign and delegate staff involving room service, restaurant and bar.
• Develop, implement and monitor schedules for the operation of restaurant and bar to achieve a profitable result.
• Participate with the chef and the Director of F&B in the creation of attractive and merchandising menus designed to appeal to a predetermined customer market.
• Implement effective control of food, beverage and labor costs within restaurant.
• Assist in establishing and achieving predetermined profit objectives and desired standards of quality food, service and cleanliness.
• Regularly review and evaluate the degree of customer acceptance of the restaurant to recommend new operating guidelines when needed.
• Develop operating tools necessary to meet budget, forecast, labor and quality assurance.
• Participate in Manager on Duty coverage program requiring constant monitoring throughout hotel and troubleshooting problems.
• Operate MS programs in computer.
• Perform other related duties as assigned.

Specific Job Knowledge and Skills :

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable skill in complex mathematical calculations without error.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.
• Ability to read, listen and communicate effectively in English, both verbally and in writing.
• Ability to access and accurately input information using a moderately complex computer system.
• Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.

Other Expectations :

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all associates are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities.

Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Qualifications :

• Ability to obtain any government required licenses or certificates.
• Extensive experience in restaurant, bar, and management required. Minimum two years supervisory experience in hotel / restaurant industry.
• Additional language ability preferred.

General Purpose :

The Restaurant Manager manages the daily operations of the restaurant, including the selection, development, and performance management of FOH teammates.

In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Specific Responsibilities :

• Ensures the highest and most efficient level of service expected by the guest.
• Ensures the restaurant is staffed sufficiently for each meal period.
• Works to keep staff morale high.
• Rolls up sleeves and willing to 'get dirty' in an effort to keep standards high, or to cut staff where possible and save the restaurant money.
• Train, train, and train staff some more. Give verbal and written quizzes often.
• Ensures all employees are following service standards.
• Identifies ways to operate more efficiently, cut costs and drive revenue.
• Ensure cleanliness (of staff, restaurant).
• Creates a total awareness of in-house VIPs and review names with staff members during pre-service meetings.
• Constantly seeks improvement in self, staff, and the company.
• Cultivates a following of regulars.
• Reports to work on time and ready to work scheduled shift.
• Maintains a positive, friendly attitude with staff & guests.
• Maintains a clean, orderly appearance of the restaurant service area.
• Ensures proper uniforms / dress for all staff.
• Assists / execute any and all tasks as assigned by General Manager.
• Screens all potential staff members prior to interview with F&B Director.
• Leads training program for all new hires.
• Implements training policies, schedules for new hires.
• Keeps all training documents up to date and accessible.
• Communicate status of re-training needs for new hires and other teammates to rest of FOH team.
• Implements and administers employee reward program (contests & gift cards).
• Interviews potential employees / hiring.
• Maintains and enforces steps of service protocols and standards of service.
• Completes new hire paperwork to be given to HR.
• Completes and submits Personnel Action Forms for all teammate gains / losses / status changes
• Reviews and approves time clock activity
• Attends daily and weekly meetings as required.

Qualifications :

• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Education / Formal Training :

Some college education.

Experience :

• Two to four years in a high volume, high quality restaurant operation.
• Minimum one year management / supervisory experience.
• Previous job in a restaurant line position.
• Strong F&B knowledge acquired through a combination of education, work and pure curiosity

Travel Requirements

Minimal Travel

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic.

At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUSS-SOME experience.

With limited supervision, the Manager is responsible for the daily operations of the FOH / BOH functions in a restaurant, including appearance, presentation, customer experience, and professional leadership and direction to employees.

Join for the Fun, Stay for the Career!

If you are looking for a great place to work, have fun, and make money mate, click to apply.

Position Details :

• Assist with staffing levels and determining which staff are assigned to each
• Manages all employees to maintain high employment quality standards consistent with the Outback brand including, but not limited to, hiring, development, counseling, promotion, discipline, and termination as appropriate.
• Share the vital responsibility to recruit, interview, and hire Outbackers to staff your
• Champion our development paths for all Outbackers so that they can reach their career These development paths provide the roadmaps for our internal management promotions.
• Enforce safety and sanitary practices and
• Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances; all health inspections meet required state standards.

The operational basics and standards are adhered to with total commitment and passion through providing direction and guidance to

• Actively participates as a member of the management
• Responds to guest comments and seeking the opportunity to build guest count while educating and empowering other Outbackers to act in a similar capacity.
• Sets excellent customer service and work
• Demonstrate knowledge of the entire menu and
• Engage in community and market-related opportunities at the

Minimum Requirements :

• One (1) year previous restaurant management experience
• Must be able and willing to work a flexible
• Minimum age 21

Preferred Requirements :

• One (1) year previous experience in full service (including bar) restaurant management
• Certification in food
• Willingness to relocate within the assigned
• Computer

Perks & Benefits that we offer at Outback Steakhouse :

Outback Steakhouse offers a comprehensive benefits and perks package. As a Managing Partner, you are eligible for benefits on the first of the month following or coinciding with your hire date or promotion date.

• Investment income based on restaurant cash flow
• We support your BOLD career #BloomWithUs
• PTO (Paid Time Off) to take the time for you!
• Closed Thanksgiving and Christmas Day to spend time with family and friends
• Health & Wellness benefits
• Medical, Prescription, Dental, and Vision
• Company-paid Life, AD&D, and Disability Insurance
• Health Rewards
• Supplemental Life and AD&D
• Buy-Up Short- and Long-Term Disability (with Buy-Up options)
• Health Savings Account
• Flexible Spending Accounts
• Pre-Legal Services Plan
• 401(k) Retirement Plan
• Meal comp benefits
• Employee Assistance Program (EAP)
• Anniversary Program
• Rx for pet’s prescription savings program
• Employee discounts with Perks at Work
• Best-in-class training and development programs
• Rewards and recognition programs (we appreciate all that you do)

Bloomin’ Brands, Inc. is an equal opportunity employer. M / F / D / V are encouraged to apply.

• Paid Time Off!
• Quarterly Sales Bonus Program!
• 401(k) matching program!
• FREE Delicious Meals!
• Health, Vision, and Dental Insurance!
• Flexible Schedule!
• Great Environment!
• Career Path to Ownership!
• No late nights, no early mornings!

We get it you want a flexible job you’re excited about, a team you enjoy, and work you can be proud of. You can find that at Taziki’s as a General Manager.

Bring your focus and your experience - we’ll teach you the rest!

WHAT YOUR TEAM SAYS :

I enjoyed working at Taziki's. I was friends with all of my co-workers so it felt like a family! I had good pay and great hours! I enjoyed learning how to do a lot of things in the kitchen!

It has been by far my favorite job. I love the brand and what Taziki's stands for. The food is all fresh every day, everything is made that morning.

YOUR ROLE AS A TAZIKI’S MANAGER :

• Analyzing your store’s P&L and deciding a path to reach your cost goals
• Writing a weekly staff schedule to achieve both people development and labor cost goals
• Setting the tone for the shift and giving clear, calm directions to your staff about their goals and duties
• Supervising and mentoring your staff members and managing quality crew development, motivation, training and evaluations
• Being an expert in Food Safety
• Mastering menu and product knowledge
• Preparing catering orders with your team
• Supporting or working stations when needed (kitchen included)
• Ordering products, supplies, and produce
• Screening, interviewing, and onboarding hourly employees
• Proper cash handling and payment procedures
• Serving guests, making meaningful connections with them
• Maintaining Health Department Standards throughout each shift
• Following proper Alcohol Handling policies and procedures
• Ensuring proper food handling and storage of food products
• Maintaining proper hygiene, uniform and appearance

THE IDEAL GENERAL MANAGER :

• Must be 21 years of age
• Minimum of 3 years upper management experience
• Strong work ethic, desire to exceed guests’ expectations, and a real passion for fresh food
• Ability to thrive in a fast-paced environment
• Looking for the chance to build, develop and mentor a team
• Enjoy the challenge of setting goals and hitting them
• Sufficient experience and knowledge of restaurant Profit and Loss statements
• Working knowledge of Google Suite and computer literacy
• Excellent leadership, customer service, and communication skills
• Ability to recruit, train, retain, and motivate quality employees
• Motivated, self-initiated and team oriented
• Strong time management and organization skills
• Demonstrate sound decision making and problem-solving skills

ALL EMPLOYEES MUST :

• Understand and abide by all company standards and policies (provided in your handbook)
• Obtain a Food Manager’s certification shortly after beginning employment

YOUR WORKING CONDITIONS / HOURS :

A typical work day at Taziki’s may look like :

• Morning shift - 7am - 4pm
• Mid shift - 10am to 8pm
• Evenings - 3pm - 10pm
• Weekends - when applicable
• Holidays - when applicable (always CLOSED Thanksgiving & Christmas!)
• Hours will vary by store.

You may work in a typical restaurant kitchen environment which includes but is not limited to using equipment such as a flattop and char grill, oven, slicer, mixer and food processor.

YOUR PHYSICAL REQUIREMENTS :

with or without a reasonable accommodation)

• Walking / standing for extended periods
• Reaching
• Bending
• Lifting / carrying up to 30 pounds
• Wiping
• Twisting
• Cooking

Taziki’s is an Equal Opportunity Employer

Taziki's Café is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines extraordinary food with meaningful human connection.

Corporate headquarters are located in Birmingham, AL and Nashville, TN.

Restaurant Team Lead, Chick-fil-A Church Street Location

Pay : $17-$19 / hr

This role is for a new Chick-fil-A concept restaurant located in downtown Nashville. This concept is a first of its kind and will be focused around Catering, 3rd Party Deliveries, Mobile Ordering, and Innovative Delivery Methods.

At Chick-fil-A we are always looking for leaders; not only are we looking for leaders, but we are also looking for leaders who have a passion for developing others.

A shift leader is a crucial part of our business. A shift leader is the face of the restaurant during their shift and is responsible for ensuring each guest that visits walks away having a remarkable experience.

Requirements / Responsibilities

Restaurant Team Lead Responsibilities Include :

• Participating operationally in the day to day activities in a high-volume fast-paced restaurant.
• Offer the Team encouragement to stay true to 2nd Mile Service goals.
• Offer immediate / respectful response to Guest's needs.
• Assist in training of new hires, set the tone for a shift, act as a role model for our team.
• Be a friendly encouraging team player
• Open and / or close, lead shifts, key holder.
• Excellent Communication Skills both written and spoken.

Why Chick-fil-A?

• Competitive Pay
• Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.
• Flexible Hours
• You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.
• Closed Sundays
• All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.
• No Experience Is Necessary
• We are looking for friendly, enthusiastic people who enjoy serving customers. We will teach you everything else you need to know.
• College Scholarships
• At Chick-fil-A, we believe everyone deserves an education. We offer Leadership Scholarships to eligible employees who qualify.

Restaurant Team Lead is generally offered as full time or part time restaurant job. Prior experience as shift lead, crew lead, supervisor, team lead, restaurant manager, restaurant assistant manager very helpful to the success at this job.