Responsible for managing the daily operations of the restaurant, including the selection, development and performance management of front of the house employees. Oversees inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
Oversees and manages all areas of the restaurant and makes final decisions on guest service issues.
Investigates and resolves food quality and service complaints. Communicates with guests and employees to solve problems and ensures complete guest satisfaction.
Inspects dining room, food receiving, preparation, production and storage areas to ensure health and safety regulations are being adhered to at all times
Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and other services.
Maintains appropriate restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ensures good safety practices of employees and guests throughout the restaurant. Assists in the maintenance of proper emergency and security procedures
Coordinates the scheduling of departments.
Responsible for all data entry to ensure it is accurate and completed in a timely and efficient manner in accordance with corporate office guidelines.
Actively participates and leads store level events, initiatives and/or marketing activities.
Follows all federal, state and local laws, codes and regulations outlined in the RA Employee Handbook
Food Safety and Planning:
Ensures sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Ensures consistent high quality of food preparation and service.
Supervises inventories and estimate food and beverage costs.
Supervises portion control and quantities of preparation to minimize waste.
Estimates food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Ensures the receipt of all orders to verify correct quantities and pricing
Reviews financial information such as sales and costs and monitors budgets to ensure efficient operation and that expenditures stay within budget limitations. Takes action to prevent deviation from budget
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and employee and payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Provides direction to employees regarding operational and procedural issues.
Interviews, selects and hires hourly employees.
Conducts new hire orientations, trains employees on the RA mission, culture and guest experience objectives.
Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Prepares schedules and ensure that the restaurant is staffed for all shifts.
Experience and Education:
Must have minimum one year management level experience and/or lead training or supervisory experience in the restaurant industry in a full service, high volume concept or minimum one year as certified trainer at RA Sushi with good performance and results
Proficiency in food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and preparation of reports.
Possess excellent basic math skills and have the ability to operate a POS system.
College degree in hospitality management or related field preferred.
A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word, Excel).
Must have a high school diploma.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and credit check.
Serv Safe certified, alcohol service certified
Physical Demands: Must be able to perform a variety of physical activities including, but not limited to, standing for long periods of time, climbing, walking, bending, reaching, and lifting up to 50 lbs. Ability to carry and lift cookware (pots, pans, etc) containing hot or cool foods and liquids. Repetitive hand and wrist motion may be required. Working with hot, cold and hazardous equipment as well as operate phones, computers and other office equipment.
Shift Flexibility: Must be able to work different shifts, include holidays, nights and weekends. Typical work week = 50 hours.