Restaurant Manager

Round Table Pizza•Clovis, CA

6h•$23 - $25

About The Position

The Restaurant Manager is responsible for providing excellent guest service while executing operation and service standards at the highest level. In order to achieve this goal, a Manager must be outgoing and enthusiastic with a proven track record of excellent management skills in customer service, restaurant management and the ability to increase sales and profit. The Manager will oversee the restaurant operations including excellent food quality, guest service, staff friendliness, and restaurant cleanliness – a leader who brings operational excellence and consistently exceed customers’ expectations.

Requirements

High School diploma or equivalent. A college degree is not required but can be useful. More importantly, you must have a desire for personal growth through constant learning
Must have at least 2 years of restaurant management experience
Computer skills
Must have a maintain a good driving record, valid drivers’ license, and automobile insurance
Duties, Responsibilities, and/or Activities may change at any time, with or without notice.
CG Hospitality Group, Inc. will consider qualified applicants with criminal histories for employment pursuant to the California Fair Chance Act (AB 1008)

Responsibilities

Demonstrate a “can do” positive, productive, friendly and upbeat team spirit
Excellent interpersonal skills, including professionalism in leading, coaching and developing strong team members and creating positive customer experiences
Dedicated to increasing customer loyalty, building sales and ensuring the financial health of the business
Good planning, time management, organizational skills and ability to successfully manage multiple tasks
Able to read, write and communicate effectively and perform and understand moderately difficult mathematical calculations
Organize marketing activities within the community, such as promoting group events
Maintain high standards of quality control, hygiene, health and safety and ensure employees adhere to uniform standards.
Prepare reports at the end of the shift/week, including staff control, food control, sales, and stock levels
Analyze restaurant sales levels and profitability; work with management to set budgets and communicate with management on any issues, concerns or recommendations