• Coordinating and optimizing front- and back-of-house quick service restaurant operations.

• Controlling operational costs (labor, COGS, Opex) and promoting efficiency.

• Responsible for managing operating profits and meeting budget targets.
• General administration.

• Report directly to owners.
• Overall restaurant operations execution, scheduling, and management of staff.

• Interprets financial and operational reports and schedules; work with owners to and identifies gaps in operating performance and develops solutions to ensure that operating goals are achieved.

• Train new and current employees on proper customer service practices.
• Implement policies and protocols that will maintain future restaurant operations.
• Provide input and work alongside owners to meet financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances.
• Help development and foster an enjoyable and healthy company culture.

• Greeting and advising customers.

• Makes sure that all employees put “Guests First” to ensure a respectful and enjoyable. environment, satisfied guests, and repeat business.

• Fostering positive customer relations.

• Addressing customer inquiries and complaints.

• Recruiting, training and supervising staff

• Working to create and maintain a respectful and enjoyable environment for our employees.

• Conducting performance appraisals and setting targets

• Optimizing workflow and productivity

• Help maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company policy.
• Determines job assignments on a shift by shift basis. 
• Develops an environment of constant development of associates, including informal shift reviews and participates in the development of written evaluations every six months.
• Hire, train, retain, and develop staff to take on larger role.
• Manage schedules and shifts.

• Keeping abreast of inventory and ordering supplies.

• Monitoring product quality and handling vendors.

• Ensuring compliance with licensing, health and safety regulations.

• Establishing and maintaining policies and protocols.

• Making sure food preparation, handling, and storage guidelines are consistently followed.

Position Qualifications

• Bilingual English and Spanish - strict requirement. Please do not apply if you don’t meet the qualification.
• Minimum 5 years of work experience.
• Minimum of 3 years of experience in a restaurant, hospitality, or retail management; additional operations and/or leadership experience strongly preferred.

• Preferred experience in a high volume, faced paced restaurant with P&L management responsibility. 

• High school diploma required, associated degree preferred. 

• Food Safety Manager Certification required – must complete shortly after hire.

• Exceptional leadership skills – ability to motivate, inspire and develop a team.
• Passionate about execution, hospitality, and service.

• Places a value on diversity and shows respect for others.

• Proven ability to problem solve and handle high-stress situations.

• Ability to work weekends, holidays, evenings, and additional shifts as needed.