REQUIRED EXPERIENCE

• Food and beverage industry: 5 years plus experience, do not apply if less.
• Management: 5 years plus experience, do not apply if less.
• Familiarity with restaurant POS systems. 
• Salary is negotiable! 
• MUST BE QUALIFIED...DO NOT APPLY IF YOU DON'T MEET REQUIREMENTS!

QUALIFICATIONS

• Management at      LGBTQ establishment favorable 
• Familiarity with websites and      Social Media
  • keeping content current and up to date
  • Knowledge of marketing strategies and Social Media Campaigns
• Experience with the operation of      multimedia equipment
  • Wi-Fi, security cameras, video, and sound.
• Knowledge of business software (Microsoft      Word, Excel, etc.).

· College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

• Proficient in the following      dimensions of restaurant functions: food planning and preparation,      purchasing, sanitation, security, company policies and      procedures, personnel management, record keeping, and preparation of      reports.
• Must possess a valid driver’s      license.
• Must be eligible to work in the      United States.
• Must agree to background and      credit check. 
• References from current and former      employers are a must. 

FINANCIAL

• 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 personnel/payroll related administrative duties are      completed accurately, on time and in accordance with company policies and      procedures.

FOOD AND SAFTEY PLANING

• Work with kitchen and front of      house staff to enforce 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.
• Responsible for      working with Kitchen management and staff to ensure a consistently high      quality of food preparation and service.
  • Maintain       professional restaurant image, including restaurant cleanliness,       proper uniforms, and appearance standards.
  • Work with       kitchen Management to estimate food and beverage costs. Work with       Operations Management for efficient provisioning and purchasing of       supplies. Supervise portion control and quantities of preparation to       minimize waste.
• Work with kitchen and operations      management to estimate food needs, place orders with distributors, and      schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
• Will uphold all ServSafe      guidelines.

GUEST SERVICE

• Ensure positive guest service in      all areas. Respond to complaints, taking any and all appropriate actions      to turn dissatisfied guests into return guests.
• Prepare and execute project plans      for large parties and events.

OPERATIONAL RESPONSIBILITIES

• Ensure that proper security procedures are in place to      protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce      the risk of injury and accidents. Completes accident reports promptly in      the event that a guest or employee is injured.
• Manage shifts which include: daily decision making,      scheduling, planning while upholding standards, product quality and      cleanliness.
• Investigate and resolve complaints concerning food      quality and service.

PERSONELL

• Provide direction to Management and staff regarding      operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision,      development and, when necessary, termination of employees.
• Assist in orientation and oversee      the training of new employees.
• Develop employees by providing ongoing feedback,      establishing performance expectations and by conducting performance      reviews.
• Maintain an accurate and up-to-date plan of restaurant      staffing needs. Assist in preparation of schedules and ensure that the      restaurant is staffed for all shifts.

COMMUNITY INVOLVEMENT

• Comprehensive understanding of the LGBTQ      community. 
• Provide strong presence in local      community and high level of community involvement by restaurant and      personnel.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and      outgoing.
• Pleasant, polite manner and a neat and clean      appearance.
• Ability to motivate employees to work as a team to      ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously      coordinating a wide range of activities and recommend appropriate      solutions to restaurant problems.
• Must possess good communication skills for dealing with      diverse staff.
• Ability to coordinate multiple tasks such as food,      beverage and labor cost while maintaining required standards of      operation in daily restaurant activities.
• Ability to determine applicability of experience and      qualifications of job applicants.
• Should be handy with power tools and have the ability      to assist with minor maintenance and repair of building assets. 

ACCOUNTABILITIES

• Keeps Owner promptly and      fully informed of all issues (i.e. problems, unusual matters of      significance and positive events) and takes prompt corrective action where      necessary or suggests alternative courses of action.
• Completes job responsibilities and performance      objectives in a timely and effective manner. 
• Maintains a favorable working relationship with all      company employees to foster and promote a cooperative and harmonious      working climate which will be conducive to maximum employee morale,      productivity and efficiency/effectiveness.
• Performs other duties and      responsibilities as required or requested. SUPERVISION OF OTHERS. 25+      employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her      employees or if emergencies arise (typical work week six (6) days = 50/ 60      hours).
• Ability to perform all functions at the restaurant      level, including delivery when needed.
• Position requires prolonged standing, bending,      stooping, twisting, lifting products and supplies weighing 45 pounds, and      repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as      operates phones, computers, fax machines, copiers, and other office      equipment.