Restaurant Operations Lead — Grow & Serve

BNE Boddie-Noell Enterprises, Inc.; Boston (MA); In loco; USD 50.000 - 70.000; Tempo pieno

Vantaggi offerti da questo lavoro

Weekly pay

Paid Training

401K

Vacation, Sick, Holiday & Bereavement

Descrizione del lavoro

Boddie-Noell Enterprises, Inc. is seeking a Restaurant Manager to operate the restaurant in the absence of the Senior/General Manager. The role focuses on maintaining top quality, service, and cleanliness while driving profitability.

Responsibilities include interviewing staff, scheduling, training, coaching, and ensuring compliance with state and federal regulations. A strong leadership presence and people skills are essential for success in this role.

Competenze

• Must be 18 years or older.
• Must meet physical demands required of the role.
• Must be able to lead, recognize and train successful talent.
• 2 years of management experience.
• Available to work all shifts and weekends.
• Ability to pass background check and drug screen.
• Valid Driver’s License.
• Strong conflict-resolution skills.
• Consistent and Reliable.
• Cheerful and Positive Attitude.
• Excellent communication skills.
• Loves Serving and Helping Others.

Mansioni

• Interview and hire qualified staff to operate the restaurant according to company standards and regulations.
• Schedule sufficient staff to manage guest flow.
• Manage labor costs to meet company standards.
• Train and develop crew under management direction.
• Maintain cooperative relationships with management and crew.
• Provide coaching and discipline as warranted.
• Assist with crew duties as needed.
• Lead meetings to discuss operation procedures, promotions, safety, and training.
• Maintain supplies and inventory to meet cost variance standards.
• Ensure cash procedures and reports are properly handled.

Conoscenze

Leadership

Staff development

Communication skills

Conflict resolution

Scheduling

Cash handling

Descrizione del lavoro

Boddie-Noell Enterprises, Inc. is seeking a Restaurant Manager to operate the restaurant in the absence of the Senior/General Manager. The role focuses on maintaining top quality, service, and cleanliness while driving profitability.

Responsibilities include interviewing staff, scheduling, training, coaching, and ensuring compliance with state and federal regulations. A strong leadership presence and people skills are essential for success in this role.