Buca Manager

JACKMONT HOSPITALITY INC • Las Vegas, NV

11d • Onsite

About The Position

The Buca Manager is responsible for overseeing the daily operations of a Buca restaurant location, ensuring exceptional customer service, efficient staff management, and adherence to company standards. This role requires a strategic approach to managing resources, optimizing sales, and maintaining a welcoming environment for guests. The manager will lead a team of employees, fostering a positive work culture while driving performance and productivity. They will also handle administrative duties such as budgeting, inventory control, and compliance with health and safety regulations. Ultimately, the Buca Manager plays a critical role in achieving business goals and enhancing the overall dining experience for customers.

Requirements

• High school diploma or equivalent; a bachelor’s degree in hospitality management or related field is preferred.
• Minimum of 2 years experience in restaurant management or a similar supervisory role.
• Strong knowledge of restaurant operations, including food safety and sanitation standards.
• Proven ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Leadership and communication skills are used daily to motivate staff, resolve conflicts, and foster teamwork.
• Organizational skills help in managing schedules, inventory, and financial records efficiently.
• Problem-solving skills are critical when addressing customer concerns or operational challenges promptly.

Nice To Haves

• Experience managing a Buca or similar casual dining restaurant.
• Certification in food safety or hospitality management.
• Proficiency with restaurant management software and point-of-sale systems.
• Demonstrated success in driving sales growth and improving customer satisfaction.
• Bilingual abilities to effectively communicate with diverse staff and customer base.
• Proficiency with management software and bilingual communication enhance the ability to streamline processes and connect with a broader customer demographic, contributing to overall business success.

Responsibilities

• Lead and supervise restaurant staff to deliver high-quality service and maintain operational excellence.
• Manage daily restaurant operations including opening and closing procedures, cash handling, and inventory management.
• Develop and implement strategies to increase sales, improve customer satisfaction, and optimize operational efficiency.
• Ensure compliance with health, safety, and sanitation standards as well as company policies and procedures.
• Recruit, train, and evaluate team members to build a skilled and motivated workforce.
• Handle customer inquiries, feedback, and resolve any issues promptly to maintain a positive reputation.
• Prepare and manage budgets, control costs, and analyze financial reports to meet profitability targets.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees