StatementThe store lead will holistically execute the company's hospitality strategy and promote its vision, mission and values, resulting in a memorable guest and staff experience with exceptional food and maximized sales. You must be well versed in all processes and positions in the front and back of house, in addition to managing labor, food cost, P&L’s and other financials. Your main focus, however, will be recognizing the importance of the staff and guests experience and strengthening the team's contribution toward the restaurants standards and service levels by increasing sales and controlling costs.SummaryOversee all staff in the restaurant, while maintaining profitability and seamless operation of the entire restaurant. The store leader will lead, mentor and train all other managers and employees with ‘in the moment’ coaching, long term planning and adherence to company SOP’s. The store lead will also be held accountable for the cleanliness of the store that it is always a safe and harassment free workplace and all company standards and policies are continuously upheld. As the store leader, the employee acknowledges that they are responsible for managing their time and making sure that they spend a minimum of 60% of their day fulfilling managerial and administrative duties.Immediate Supervisor(s)Director of Operations and Owner(s)Responsibilities

Model and create an environment that insures positive and memorable interactions with guests and staff.

Establish and maintain effective internal controls (a process for assuring achievement of an organization's objectives in operational effectiveness and efficiency, reliable financial reporting, and compliance with laws, regulations and policies).

Develop accurate and aggressive long and short-range financial objectives.

Execute the general responsibilities necessary to minimize operating costs.

Work closely with Director of Operations to ensure compliance of employee files and wage + hour regulations and other labor laws.

Coach + develop management team and FOH employees. Provide daily and monthly feedback.

Hold weekly manager meetings to set goals, review employee relations, staffing needs, sales and upcoming events.

Prepare and present annual employee reviews.

Continue to share and inspire staff with our radical company culture by organizing after work team building gatherings.

Identify a local charity, plan and organize a charitable event that all staff participates in twice a year.

Manage labor through constant monitoring, in the shift cutting and labor forecasting when preparing the schedule.

Work closely with the chef team in regard to food quality, staff training, safety procedures, kitchen cleanliness, food cost, BOH labor and maintenance.

Monitor, track and support all catering efforts by making sure product is in house, we have scheduled properly

Follows company protocol for ordering based off of pars, receiving products, recording invoice and proper storage.

Monitor the purchasing and tracking of alcoholic beverages and inventory control.

Ensure the restaurant is following all food safety, food handling and sanitation requirements as stated by the County, State and Federal Government.

Responsible for ensuring all employees take their breaks during their shift according to state law.

Maintain the facility and all of its equipment with weekly walk through, equipment repair logs, daily, weekly + monthly cleaning schedules and preventative maintenance.

Store cleanliness, landlord relationships, POS system troubleshooting, cable tv + projector upkeep.

Maintain an advanced level of community + public affairs involvement.

Maintain knowledge of local competition and industry trends. Contribute to the Director of Operations/Owner(s) revenue ideas or other events to promote the restaurant and drive revenue.

Maximize sales potential through upselling and staff education.

Handle guest complaints when required either in person, on the phone or via social media.

Monitor all controllable expenses to budget (paper supplies, cleaning supplies, electricity, gas, etc…).

Complete and submit an accurate monthly inventory.

Responsible for store check outs, banking, cash handling and register reconciliation.

Adheres to the company’s Injury and Illness Prevention Program, does a monthly safety audit, provides a safe work environment for all employees and guests and follows company protocol if an injury occurs.

Any other duties at the discretion of the Director of Operations and/or Owner(s).

Skills

Excellent customer service skills.

Ability to educate, supervise and direct the work of others.

Have an extensive knowledge of food, beer/wine and service.

Possess knowledge of the sequence of polished quick casual dining and basic dining room procedures.

Have a working knowledge of computer word processing programs and restaurant POS programs.

Understand and possess a strong sense of cost control, budgeting and forecasting.

Communicate and understand the English language and have excellent written and verbal communication skills.

Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping and to frequently lift and carry plates, trays and other objects weighing 35 pounds or more.

Qualifications

Minimum 2 years management experience with emphasis on polished fast casual, high volume service.

Strong food + beverage knowledge.

Valid County Manager Food Handlers Card.

Competency in the Spanish language.