Restaurant Manager

Sizzler; Bellflower (CA); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Health insurance

Training & development

Vision insurance

Free On-Shift Meals

Paid On-Duty Meal Periods after training

Job summary

A well-known restaurant chain in Bellflower is seeking individuals passionate about service and hospitality for various restaurant operations. Responsibilities include maintaining guest satisfaction, overseeing food quality and presentation, and managing staff tasks to ensure an efficient and profitable environment. Training is provided to all new team members. Preferred candidates will be reliable, punctual, and possess excellent communication skills. This role involves a 40-45 hour work week and offers on-shift meals after training completion.

Qualifications

• Food experience preferred, but not required.
• Passion to Serve Others
• Must be Reliable and Punctual
• Be Team-Oriented
• Be Multi-Tasking
• Have Organizational Skills
• Have Excellent Communication Skills
• Ability to Thrive in the Fast-Paced Environment
• Have Positive Attitude
• Have Professional Appearance and meet Company Grooming Standards
• Food experience preferred, but not required

Responsibilities

• Maintain Guest satisfaction by ensuring responsive service.
• Oversee food presentation and kitchen procedures.
• Manage food and labor costs effectively.
• Set and meet sales goals and manage operations.
• Train employees and delegate tasks.
• Ensure cleanliness and working conditions of equipment.
• Adapt to different personalities without losing focus.
• Communicate daily to all employees any special instructions, shift meetings, promotions, etc.
• Coordinates departmental responsibilities, trains all employees.
• Delegate the appropriate tasks and manage staff workloads.
• Follow guidelines for operational readiness, follow management flow patterns and check lists
• Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics.
• Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction.
• Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.
• 40 - 45 hour / 5 day work week
• 12 week Training Program
• Free On-Shift Meals
• Paid On-Duty Meal Periods (after completion of training)

Skills

Service and Hospitality

Passion to Serve Others

Reliability and Punctuality

Team-Oriented

Multi-Tasking

Organizational Skills

Excellent Communication Skills

Thrive in Fast-Paced Environment

Positive Attitude

Professional Appearance

Food service experience preferred

Job description

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Qualifications:

• Service and Hospitality is #1
• Passion to Serve Others
• Must be Reliable and Punctual
• Be Team-Oriented
• Be Multi-Tasking
• Have Organizational Skills
• Have Excellent Communication Skills
• Ability to Thrive in the Fast-Paced Environment
• Have Positive Attitude
• Have Professional Appearance and meet Company Grooming Standards
• Food experience preferred, but not required

Responsibilities, Knowledge, Skills and Abilities:

• Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
• Accomplish and maintain the highest quality of food, beverage and services
• Oversee food presentation, kitchen procedures and other food and service related areas
• Manage Food and Labor costs.
• Must set and meet sales goals, weekly inventories, monthly budgets, etc.
• Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Follow systems, policies and to provide guidance and implement changes to ensure quality standards
• Communicate daily to all employees any special instructions, shift meetings, promotions, etc.
• Coordinates departmental responsibilities, trains all employees.
• Delegate the appropriate tasks and manage staff workloads.
• Follow guidelines for operational readiness, follow management flow patterns and check lists
• Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics.
• Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction.
• Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.
• 40 - 45 hour / 5 day work week
• 12 week Training Program
• Free On-Shift Meals
• Paid On-Duty Meal Periods (after completion of training)