• Arlington Heights, IL, Illinois
• Restaurant
• SD 35,000 - 50,000.-
• Full Time regular employee
•  40 hours per week
•  New

Job Description

Job Title

Store Manager

Working Location

Arlington Heights, IL

Working Hour

40 hours per week

Salary

50K

Overview

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; hiring, assigning, scheduling jobs to staff, evaluation and termination; keeping morale in restaurant; implementing production, productivity, quality, cost control, inventory control and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

Essential Duties

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department. 1. Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. 2. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. Create new menus. 3. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Controls food losses. Calculates and controls food cost by weekly bases. Calculates and controls labor cost by daily bases Daily sales report to head office 4. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems. 5. Understand relevant health and safety regulations and the implications on the business and keep health code A and communicate with the Health Department. 6. Ensure all staff comply with all health, safety and food hygiene guidelines at all times. 7. Build and maintain an efficient team of staff 8. Develop a positive and direct relationship with all colleagues 9. Welcome and greet guests. Make all our guests feel comfortable and let them know you're there to personally take care of them. Consistently exceed customers’ expectations. 10. Ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work. 11. Ensure that proper amounts of food, quality and supplies are ordered and stocked to maintain appropriate inventory levels. Submit Inventory Report to Head office end of the month 12. Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen. 13. Deliver food and beverages from the kitchen to guests in a timely manner. 14. Perform side work at the start and end of each shift as required by service station assignment. 15. Maintain clean service areas. 16. Monitor and observe guests' dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. 17. Be ready and willing to assist fellow servers as situations arise. 18. Thank guests for their visit and invite them to return. 19. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. 20. Wash dishes as assigned by manager, in the absence of a dishwasher and/or during slow periods. 21. Deals with customer service issues such as queries and complaints 22. Purchases supplies at Restaurant Depot and other needs 23. Manages Tip Pooling 24. Communicate with Landlord  25. Reporting to the office ・Send mails and Vender Invoices to the office twice a month by FedEx ・Scan Vender Invoices ・Daily slip management 26.Check the Timesheet for each employees' mistake for punch-in or punch-out, etc. at every time Payroll is closed.

Requirements

1. Must have a minimum of 5 years experience as restaurant management preferred. 2. Be able to communicate clearly and understand the predominant language(s) of our guests. 3. Basic knowledge of food presentation, preparation and handling. 4. Possess basic math skills and have the ability to handle money and operate a point-of-sale system. 5. Punctuality and regular and reliable attendance. 6. Honesty and Integrity.

Experience/Skills

Language skills 1. Ability to effectively respond to questions from customers, management, staff, and the general public in English. 2. Ability to communicate verbally and in writing to individuals and groups in English. 3. Ability to write reports and procedure manuals in English. Mathematical Skills 1. Ability to calculate figures and amounts such as discounts, interest, commissions. Reasoning Skills 1. Ability to apply knowledge and sense of understanding to carry-out detailed written or oral instructions. 2. Ability to deal with problems involving a few concrete variables in standardized situations. Other skills 1. Be able to lead and train staff. 2. Good communication skills with staff and guests. Must be tactful, mature, flexible and able to successfully respond to multiple work pressures.

 

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