Job Purpose or Objective(s): Under the supervision of the General Manager/Managing Partner, you will assist with plans, directs, and coordinate operations of non-management personnel for a single restaurant. In the absence of the General Manager/Managing Partners, you will direct restaurant operations to ensure compliance with concept and health and safety standards and acceptable financial performance. You will report directly to the Chilis General Manager.
Pay Rate: Pay Grade 10 | Full-Time | Shifts will vary due to business demands including weekends & holidays.
Weekly Earned Wage Access is an option for this position.
Primary Tasks:
1. You will examine restaurant for conformance to concept and health standards.
2. Walk through all restaurant areas to monitor and observe restaurant operations.
3. Review documentation to assess the quality of restaurant operations.
4. Conduct performance reviews for all non-management staff.
5. You will oversee the training on non-management employees.
6. Assign responsibilities to employees based on work requirements.
7. Provide performance feedback to associates.
8. Create work schedules for all restaurant employees.
9. Communicate with employees, customers, vendors, and concept personnel for multiple purposes.
10. Exchange information about restaurant operations with concept personnel.
11. Discuss issues related to ordering food, beverages, and supplies from vendors.
12. Interview job candidates.
13. Rectify customer complaints.
14. Exchange and gather information from employees and customers.
15. Contact employee to modify employee work schedules.
16. Create documents reporting information concerning the performance of the restaurant.
17. You will maintain documentation in employee personnel file.
18. Develop a food ordering system to meet the needs of the restaurant.
19. Perform other responsibilities as assigned.
Job Requirements:
1. You will examine restaurant for conformance to concept and health standards.
2. Walk through all restaurant areas to monitor and observe restaurant operations.
3. Review documentation to assess the quality of restaurant operations.
4. Conduct performance reviews for all non-management staff.
5. You will oversee the training on non-management employees.
6. Assign responsibilities to employees based on work requirements.
7. Provide performance feedback to associates.
8. Create work schedules for all restaurant employees.
9. Communicate with employees, customers, vendors, and concept personnel for multiple purposes.
10. Exchange information about restaurant operations with concept personnel.
11. Discuss issues related to ordering food, beverages, and supplies from vendors.
12. Interview job candidates.
13. Rectify customer complaints.
14. Exchange and gather information from employees and customers.
15. Contact employee to modify employee work schedules.
16. Create documents reporting information concerning the performance of the restaurant.
17. You will maintain documentation in employee personnel file.
18. Develop a food ordering system to meet the needs of the restaurant.
19. Perform other responsibilities as assigned.
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