Restaurant Leader: Team Development & Operations

Tin Lizzie Indianapolis One, LLC; Town of Avon (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

The Restaurant Manager at Tin Lizzie Indianapolis One, LLC leads daily restaurant operations, trains and develops Team Members, and delivers an exceptional guest experience. They coach staff, supervise the schedule, monitor food quality, sanitation, and safety while working with the management team to meet budget goals.

Reports to the General Manager/Director of Operations/Executive VP Operations and drives the 1-4-7 Mission across all shifts with a focus on consistent guest satisfaction and

Qualifications

• High School Diploma or equivalent required; Bachelor's Degree preferred.
• Knowledge of basic restaurant hospitality and service mindset.
• Must be able to stand for 10 hours and lift at least 50 pounds.
• Must read, write and speak in English and have reliable transportation.
• Must have basic computer skills and be proficient with Microsoft Office.

Responsibilities

• Lead and model the restaurant's 1-4-7 Mission to deliver excellent guest service.
• Recruit, train, develop, and communicate through daily interactions and weekly meetings with Managers and Team Members.
• Ensure compliance with wage/hour regulations and restaurant filing responsibilities.
• Manage schedules, inventory, and food cost to achieve budgets and quality standards.
• Oversee front-of-house and back-of-house results and ensure equipment is in good repair.

Skills

Leadership

Customer service

Training

English

Education

Bachelor's degree

Job description

The Restaurant Manager at Tin Lizzie Indianapolis One, LLC leads daily restaurant operations, trains and develops Team Members, and delivers an exceptional guest experience. They coach staff, supervise the schedule, monitor food quality, sanitation, and safety while working with the management team to meet budget goals.

Reports to the General Manager/Director of Operations/Executive VP Operations and drives the 1-4-7 Mission across all shifts with a focus on consistent guest satisfaction and