* Manage All Front of House and Kitchen Activities:Manage, supervise and evaluate Team Member performance through follow-up to ensure proper completion of assigned tasks and goals and provides feedback including disciplinary action.
* Drive Management Team/Direct Reports and Hourly Team Members:in the areas of new product introductions and promotional programs; drive the implementation of these items and drive and/or provide training to management team/direct reports and hourly team members accordingly.
* Focus on the Food:Ensure food quality and standards; maintain recipe adherence and portion control, ensuring compliance with company, restaurant partner and food safety specifications. Keep abreast of emerging issues in food safety and communicate adequately to functional and cross-functional partners.
* Problem Solving:Address routine issues and escalate complex problems to higher management as necessary.
* Drive the Training Process:and/or conduct the training for management/direct reports and hourly team members on proper product preparation (for both internal and external brands), guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards.
* Conduct Routine Internal Quality Assessment Audits:and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs.
* Responsible For:financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations and possess the organizational agility to report on these measures to your manager on a regular basis.
* Partners with the Corporate HR team:to drive annual performance appraisal process for all direct reports and properties and ensures completion in accordance with the company program.
* Developing Innovative Solutions:Work with Regional Vice President/Area Director of Operations in developing innovative solutions for positive, long-term transformations within the assigned properties.
* Cost Control:Optimize food and labor costs to maximize profitability.
* People Development:Facilitate, participate in, and develop action plans arising out of the Company's succession planning process.
* Systems and Processes:Maintains adherence to all company policies and procedures, as well as state health/sanitation standards.
* Merchandising and Displays:Maintain all merchandising standards, display presentations and signing standards and monitor inventory levels.
* Office Management:Handle tasks such as management of funds and media, receiving, inventory, purchasing, team member scheduling and payroll.
* Forecasting and Budgeting:Assist in monitoring sales performance through the analysis of sales reports and comparison shopping.
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