WORK CONDITION REQUIRMENTS • Willingness to work a flexible schedule, including extended hours. • Periods of standing and walking, as necessary. • Frequent contact with guests, requiring tact and courtesy. • Frequent contact with subordinates, requiring direction and supervision. MINIMUM QUALIFICATIONS • High school diploma or GED equivalent. Two years college or management experience preferred. • Ability to read, write and verbally communicate well. • Proficient math skills and comfort with numbers. • Proficient computer skills. • Demonstrates maturity and professional demeanor at all times. • Friendly, outgoing personality. • Well-groomed, professional appearance. • Positive attitude and self-disciplined.  

MINIMUM QUALIFICATIONS • High school diploma or GED equivalent. • Ability to read, write and verbally communicate well. • Proficient math skills and comfort with numbers. • Proficient computer skills. • Demonstrates maturity and professional demeanor at all times. • Friendly, outgoing personality. • Well-groomed, professional appearance. • Positive attitude and self-discipline. PHYSICAL DEMANDS • Sit - Occasional • Stand - Frequent • Walk - Frequent • Bend - Frequent • Squat/Kneel - Occasional • Reach Above Head - Occasional • Lift Unassisted- Up to 10 lbs (Frequent), Up to 40 lbs (Occasional), Product, inventory, treys • Carry Unassisted- Up to 10 lbs (Frequent), Up to 40 lbs (Occasional), Product, inventory, treys • Grasping - Frequent • Pushing & Pulling - Frequent • Fine Manipulating - Frequent • Exposed to Dust, Odors and Fumes - Occasional • Exposed to Marked Changes in Temperature & Humidity - N/A • Exposed to Sharp Instruments - Occasional (Cutting, slicing) • Write English -Frequent • Read English - Frequent • Speak English - Frequent • Speak Other Languages - Occasional • Memory and Recall - Frequent • Distinguish Smells - Frequent (Food odors) • Distinguish Tastes - Frequent (Food and beverage quality control) • Hear - Occasional (Normal tones and soft tones) • Distinguish Temperature by Touch - Frequent (Expedite food) • Eyesight - Frequent (Normal/Corrected; Close Eye Work) 

PRINCIPAL DUTIES AND RESPONSIBILITIES OPERATIONS

• Oversee all day-to-day restaurant operations to ensure Company standards for quality food, service, and sanitation are met.
• Manage and supervise Shift Leaders and hourly staff.
• Assign and direct daily work responsibilities for staff.
• Order inventory for all areas and operations to ensure the restaurant is stocked with appropriate levels of product.
• Reconcile cash registers at open and close of each shift.
• Maintain all records as required by Company policies and procedures, and in compliance with state and federal law.
• Maintain staff compliance with Company policies, procedures, standards, and specifications.
• Maintain staff compliance with state and federal laws governing safety and food handling.

MANAGEMENT

• Recruit, interview, select and hire quality staff for all positions.
• Conduct orientation and train Shift Leaders and other hourly staff to ensure employees perform their respective jobs.
• Perform performance reviews of Shift Leaders at General Manager’s request and other hourly staff on a regular basis. Provide ongoing feedback, coaching, and counseling to Shift Leaders and hourly staff regarding areas such as production, efficiency, and professionalism.
• Perform counseling, disciplinary action or termination of employment of Shift Leaders and other hourly staff.
• Recommend any promotion, advancement, or other status change of Shift Leaders and other hourly staff to General Manager.
• Adjust work schedules and hours of work of Shift Leaders and hourly staff, as needed, to ensure all shifts are covered. Recommend any scheduling or shift changes to General Manager.
• Approve overtime as necessary for hourly staff.

LEADERSHIP

• Display exemplary and professional attitude and appearance at all times.
• Listen and communicate effectively with General Manager, Shift Leaders and hourly staff, guests, vendors, and the community.
• Conduct management and staff meetings, as directed by General Manager.
• Follow the General Manager’s direction and accomplish objectives set by the General Manager.
• Review objectives with Shift Leaders and hourly staff as necessary.
• Delegate appropriate tasks and responsibilities as necessary.
• Resolve employee complaints, questions or concerns as necessary. 

WORK CONDITION REQUIREMENTS

• Willingness to work a flexible schedule, including extended hours.
• Periods of standing and walking, as necessary.
• Frequent contact with guests, requiring tact and courtesy.
• Frequent contact with subordinates, requiring direction and supervision.

MINIMUM QUALIFICATIONS

• High school diploma or GED equivalent.
• Ability to read, write and verbally communicate well.
• Proficient math skills and comfort with numbers.
• Proficient computer skills.
• Demonstrates maturity and professional demeanor at all times.
• Friendly, outgoing personality.
• Well-groomed, professional appearance.
• Positive attitude and self-discipline.  

As a Cook you play a critical role in ensuring the Guest has a great experience. Your responsibilities include:

ï‚· Prepare orders to recipe and Guest specification

ï‚· Prepping product

ï‚· Conducting opening, running and closing duties

ï‚· Receiving and storing product ï‚· Safety and sanitation

Sanitizer Bucket - Ensure proper concentration and one towel.

Sift breading

Sweep floor - Under and around Fryers - Under and around Freezer - Under and around reach-in coolers

Mop floor

Clean Skim Fryers, clean and sanitize equipment and work stations - Grills - outside & inside - Fronts of fryers, including the inside of the doors - Backs of fryers - Walls - Coolers - Freezer Move the freezer up and clean under and behind

Responsibilities

-Prep duties such as washing and chopping vegetables

-Label and stock ingredients on shelves

-Measure ingredients and seasonings

-Prep simple dishes and variety of sauces

-Maintain a clean and orderly kitchen

-Follow nutrition and sanitation guidelines

WORK CONDITION REQUIRMENTS • Willingness to work a flexible schedule, including extended hours. • Periods of standing and walking, as necessary. • Frequent contact with guests, requiring tact and courtesy. • Frequent contact with subordinates, requiring direction and supervision. MINIMUM QUALIFICATIONS • High school diploma or GED equivalent. Two years college or management experience preferred. • Ability to read, write and verbally communicate well. • Proficient math skills and comfort with numbers. • Proficient computer skills. • Demonstrates maturity and professional demeanor at all times. • Friendly, outgoing personality. • Well-groomed, professional appearance. • Positive attitude and self-disciplined.  

As a Cook you play a critical role in ensuring the Guest has a great experience. Your responsibilities include:

ï‚· Prepare orders to recipe and Guest specification

ï‚· Prepping product

ï‚· Conducting opening, running and closing duties

ï‚· Receiving and storing product ï‚· Safety and sanitation

Sanitizer Bucket - Ensure proper concentration and one towel.

Sift breading

Sweep floor - Under and around Fryers - Under and around Freezer - Under and around reach-in coolers

Mop floor

Clean Skim Fryers, clean and sanitize equipment and work stations - Grills - outside & inside - Fronts of fryers, including the inside of the doors - Backs of fryers - Walls - Coolers - Freezer Move the freezer up and clean under and behind