It’s time to Sass it Up!

We are a people-first company that puts the needs of our guests and team above all others. We’re setting out to find unique leaders and team members to help us grow and operate at the highest level.

We are creating opportunities through our growth to add to a leadership team of highly motivated restaurant and hospitality professionals who share our values and help us take our family of restaurants to the next level.

We are a company that has a passion for creating an EXPERIENCE that is unique and rememberable. Our team drives that experience through the care and effort we put into our food, service, and coaching.

We are looking for servant-oriented leaders that will embrace the challenge to ensure that every interaction with our guests, team members, and community is done with care and integrity. We strive for excellence, professionalism, and integrity in all we do.

Embrace outrageous fun with our teams located in the Gulf Shores area today! For confidential consideration apply today and start your leadership journey!

Manager – To oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

Everyone works in Safety. If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.

Everyone works in Security. If you See Something, it is your responsibility to Say Something

Everyone works in Guest Experience. If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile.

If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Assist multiple stations with food prep, cooking and plating, when needed.

Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.

Maintain food and supply inventory levels and notify management of restocking requirements.

Attend and participate in daily briefings or pre-shifts.

Ensure all Sassy Bass core values and property and department standards are implemented and applied.

Obtain and maintain position-specific licensing.

Promote, work, and act in a manner consistent with the management values of Sassy Bass.

Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Count money and make bank deposits.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

Maintain food and equipment inventories and keep inventory records.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.

Keep records required by government agencies regarding sanitation or food subsidies.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

Be knowledgeable of restaurant policies regarding personnel.

Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.

Continually strive to develop staff in all areas of managerial and professional development.

Order and purchase equipment and supplies.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Assess staffing needs and recruit staff.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

Attend all scheduled employee meetings and offers suggestions for improvement.

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Fill in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

Monitor employee and guest activities to ensure liquor regulations are obeyed.

Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.

Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Tools & Technology

Cash registers, Point-of-sale terminals, POS software, and workstations.

Personal computers, tablets, smartphones and/or handheld devices.

Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, database user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.