Restaurant Operations Lead

Fourjay/Slims; Stuttgart (AR); Presencial; USD 40.000 - 45.000; Jornada completa

Descripción de la vacante

Fourjay/Slims in Stuttgart, AR is seeking an Assistant Manager to lead daily operations of the restaurant. Responsibilities include coaching shift managers and crew, ensuring food quality and safety, maintaining cleanliness, managing staffing, and upholding policies and cost controls.

Under the direction of the general manager, you will supervise service Standards, handle admin duties such as scheduling, inventory, and maintenance requests, and promote a positive culture.

Formación

• Ability to read, analyze, create and interpret general business memos and documents.
• Excellent written, verbal and group communication skills.
• Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement.
• Strong problem solving and decision-making skills.
• Ability to make good decisions and adapt to changing situations.
• Managerial, supervisory, leadership, and customer service experience.

Responsabilidades

• Be competent working and coaching in all positions within the restaurant.
• Direct all the members of subordinate staff and hold them accountable.
• Supervise and help prepare food that meets or exceeds the brand’s standards.
• Resolve complaints from customers and report issues or incidents to supervisors.
• Ensure the restaurant is opened and closed on time.
• Maintain a clean restaurant that meets or exceeds company standards.
• Ensure restaurant follows proper cash procedures as outlined in the handbook.
• Foster a safe working environment that complies with company policies and laws.
• Immediately report hazards to your supervisor and Operating Partner.
• Perform admin duties including building employee schedules, making food orders, counting inventory, and maintenance requests.

Educación

High school diploma or G.E.D.

Herramientas

Word and Excel

Descripción del empleo

Fourjay/Slims in Stuttgart, AR is seeking an Assistant Manager to lead daily operations of the restaurant. Responsibilities include coaching shift managers and crew, ensuring food quality and safety, maintaining cleanliness, managing staffing, and upholding policies and cost controls.

Under the direction of the general manager, you will supervise service Standards, handle admin duties such as scheduling, inventory, and maintenance requests, and promote a positive culture.