Concept Manager

Areas USA, Inc•Margate, FL

1d•Onsite

About The Position

Responsible for the overall operation of the establishment, including the implementation and enforcement of all restaurant standards in accordance with food safety guidelines. This role is responsible for the financial aspects of the restaurant, daily receipts, fixed assets, and ordering food and supplies. The Concept Manager will ensure timely implementation of all marketing plans, great customer service, safe food quality, restaurant cleanliness and sanitation, and will develop and mentor associates and supervisors.

Requirements

Minimum High School Diploma, some College preferred.
1-2 years restaurant or related food service operations experience.
Strong math, verbal, and written communication skills.
Excellent communication and people skills
Strong organizational skills
Ability to work a flexible schedule based on department and store needs.
Self-motivated and energetic.
Ability to work under pressure.
Able to work a flexible work schedule and meet business demands, including weekends and holidays.
Knowledge of managing the operations of a business, or group.
Knowledge of advertising and selling products and services.
Knowledge of providing special services to customers based on their needs.

Responsibilities

Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
Use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Check the quality of deliveries of fresh food and baked goods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
Recruit, hire, and oversee training for staff.
Schedule work hours for servers and kitchen staff.
Monitor food preparation and methods.