Company and Culture Description:

At Tahoe Joe's Famous Steakhouse, we are committed to making every guest a "Friend of Joe" by delivering quality food, enlightened hospitality, and a place where people want to be. If you are looking for a place to make a difference and are passionate about anticipating and meeting the needs of others, we invite you to be a part of our team.

Job Position Description:

The Restaurant Manager is responsible for managing the overall operation of the restaurant as the proprietor in charge. Our Managers create an environment in which enlightened hospitality and guest satisfaction are paramount. The ideal Restaurant Manager models Tahoe Joe’s Way in word and action to all employees, guests, vendors and the community.

Responsibilities:

Creating a positive, values-based work culture and dining experience for both internal and external guests

Building guest counts and sales

Ensuring secure, proper and safe handling and transportation of funds

Providing an “always great” dining experience for all guests

Selecting and developing quality employees

Maintaining effective cost controls

Ensuring a safe and secure workplace and dining environment for employees and guests

Developing realistic budgets to maximize profit opportunities

Overseeing sanitary conditions and the safe handling and preparation of food

Overseeing employee relations and administer employee retention and retention building programs

Supporting and implementing the Community Representative program

Maintaining the physical/aesthetic state of the restaurant including equipment maintenance.

Qualifications:

High School Diploma/GED. College desired.

3- 5 years experience at the General Manager level in a full service restaurant environment or comparable experience.

ServSafe license

Knowledge of company operating policies and procedures

Good people management skills

Good communication and listening skills

Proficient user of Word, Excel and Windows

Must be able to hear and understand guest, employee and/or vendor questions, comments and concerns and to communicate clearly.

Must be available to work in excess of 50 hours per week.

Able to stand and/or walk for prolonged periods.

Able to sit for extended periods of time.

Able to tour and inspect every aspect of restaurant operations, from service to facility to kitchen equipment, including the use of ladders to inspect building roofs.

Able to lift 20 pounds regularly, and up to 50 pounds on occasion.

Must be reliable to report to work as schedule demands

Able to travel regularly to each restaurant within the region, as well as to internal and external meetings.