We are interviewing for a dependable applicant who has flexible availability. Five years of experience along with people skills including but not limited to conflict management. ServSafe and Alcohol Servers License required. Bilingual is a plus along with intermediate or advanced computer skills. Clear background check, with positive references.
Restaurant managers have different duties depending on where they work. In most restaurants and food service facilities, the manager is assisted by one or more assistants. The assistant managers oversee service in the dining room. Small Restaurant managers have a variety of daily duties. They estimate how much food and beverage will be used, and place orders with suppliers. They check the deliveries of fresh food and baked goods for quality. They order supplies of non-food items, such as dishes and silverware, cooking utensils, and cleaning products. They arrange to have equipment repaired or maintained and schedule other services. In addition, managers total cash and charge receipts at the end of each day. Then they deposit them in a bank or other safe place. Restaurant managers also supervise the kitchen and dining room. For example, they oversee the food preparation, checking the quality and size of the servings. They resolve customer complaints about food or service. In addition, managers make sure that kitchen and dining areas are cleaned according to standards. They also keep records of these practices for health inspectors. Finally, managers monitor the actions of their staff and customers to be sure that safety standards and liquor laws are obeyed. Managers have a variety of other duties. Recipes. Managers are often responsible for recruiting and hiring new kitchen and serving staff. They orient staff and oversee their training. In addition, they schedule staff work hours, making sure that peak dining hours are covered.