Manager

Daily Jam Franchising; Farmington Hills (MI); Sur place; USD 42 000 - 62 000; Plein temps

Résumé du poste

Daily Jam Grosse Pointe is seeking a full‑time manager to develop restaurant management and hourly staff, drive sales, and manage profitability while ensuring guest satisfaction and brand integrity.

The role requires strong communication, leadership, and customer service skills, with 45–50 hour weeks, in a kitchen and dining room setting. A valid driver's license is required for this position.

Qualifications

• Effective oral and written communication skills.
• Regularly works more than 40 hours per week, generally 45-50 hours per week, with five days on the job, and two days off work.
• Regularly works in the kitchen leading, training, teaching and coaching culinary duties.
• Regularly works in the dining room leading, training, teaching and coaching host and service function.
• Walking, bending and stooping. Some moderate to heavy lifting on a semi-regular basis.
• Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line).
• Must have a valid driver's license.

Responsabilités

• Develop restaurant management and hourly staff to establish the brand locally.
• Build sales and manage profitability while ensuring employee and guest satisfaction.
• Ensure integrity and culture of the concept are preserved in daily operations.
• Demonstrate honesty and integrity in all things and attract high quality staff.
• Organize and inspire the team toward common goals.
• Possess aptitude for food and restaurant execution and critical thinking.

Connaissances

Communication

Staff development

Leadership

Restaurant operations

Customer service

Profitability

Description du poste

Daily Jam Grosse Pointe is looking for a manager! Opening late spring/early summer!

The Manager’s primary purpose is to develop restaurant management and hourly staff to establish our brand locally, build sales and manage profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The Manager is responsible for the success of the operation within their control. A successful manager will demonstrate the following competencies required to achieve the desired “outcomes” from their contributions to the mission statement:

• Honesty and integrity in all things.
• The ability to attract and develop a quality staff of “A” players.
• Strong work ethic.
• Willingness to listen.
• Professional presentation and verbal skill set.
• Ability to organize and inspire a team towards a common goal.
• Aptitude for food and restaurant execution.
• Positive impact on restaurant finances.
• Critical thinking

Requirements

• Effective oral and written communication skills
• Regularly works more than 40 hours per week, generally 45-50 hours per week, with five days on the job, and two days off work, as a general rule
• Regularly works in the kitchen leading, training, teaching and coaching culinary duties
• Regularly works in the dining room leading, training, teaching and coaching host and service function
• Walking, bending and stooping. Some moderate to heavy lifting on a semi-regular basis.
• Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line).
• Must have a valid driver's license.

Job Type: Full‑time Salary:

• At least two years of full‑time restaurant experience
• Passion for fresh food and customer service
• Unfailing work ethic and integrity
• Ability to attract and foster a quality staff and inspire them to greatness
• Professional presentation and demeanor