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Preferred Qualifications:Food Handling ServSafe Certification (not required -will provide if the candidate is qualified otherwise)TiPS Alcohol Service Certification (not required - will provide if the candidate is qualified otherwise)A.S./B.S. in Hospitality Management, Business Administration, or another relevant field.
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Must be able to obtain and maintain Clark County Food Handler card and ServSafe Manager card. o Monitor and analyze logistics performance metrics, such as on-time delivery, inventory turnover, and transportation costs.
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Control receiving and inventory levels and report all concerns to Area Coach (AC). ServSafe Certified preferred or able to obtain certification within 90-days of employment. Responsible for all front of house (FOH) and heart of house (HOH) results including Ecosure.
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Does not have or has limited access to Company business systems including payroll/HRIS, scheduling and labor management, ATS, LMS, and inventory management systems. Executed Employee Handbook Acknowledgment Form. Must be trained in and have the following certifications: ServSafe Food, ServSafe Alcohol/TIPs, Crowd Control, MA Allergen Training, LSF CAR, & Discrimination, Harassment & Retaliation; Prevention Training.
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Regional Manager’s Food Safety Certification (ServSafe Manager’s Certification) Execute on the fundamentals: food & labor planning, staffing, inventory management, POS systems, and profit and loss (P&L) responsibilities.
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Obtain and maintain current ServSafe Food Manager's Certification within six months of hire/promotion. includes inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems.
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Ensure CHARM service model is fully integrated by FOH Team with every Guest. Conduct regular one-on-one's and follow-up with Managers and Team Members. Prefer 2 years of hands-on restaurant management experience.
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Skills in planning, managing, and forecasting financials, labor, & inventory. Experience in fast casual restaurant chains. Uphold food quality and safety standards; ensure production consistency and regulatory compliance.
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Recruit, hire, train, develop, and communicate through consistent daily interactions and weekly meetings with all Managers and Team Members. Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
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Own your four walls and your local community through growing sales, achieving EBITDA, meeting budget, and creating a culture of accountability. The incumbent is responsible for growing sales, achieving restaurant EBITDA, meeting budget, and creating a culture of accountability within their restaurant.
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Hands-on experience working, managing and optimizing processes in a fast-paced food service environment. 10+ years in food service, with at least 6 years in a hands-on management role in a fast-paced environment.
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Create and delegate daily goals and tasks and ensure completion through consistent follow-up. Responsible for recruiting, hiring, training, coaching, and leading Managers and Team Members. Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
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This position is responsible for the day-to-day management of the restaurant. This position requires regular attendance; the ability to work up to 55 hours per week is required; requires the ability to stand or walk for hours at a time; frequently required to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift and carry items up to 50 lbs; requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions.
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Plan and monitor restaurant sales and revenue, monitor labor and operational costs, identify and estimate food and beverage supply requirements/needs and ensure inventory needs are met. Qualifications: Experience or degree in Hospitality Management, ServSafe, and Responsible Vendor certifications preferred.
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JOB SUMMARY This position is responsible for the day-to-day management of the restaurant. Foster collaboration and team work within your team. PHYSICAL REQUIREMENTS This position requires regular attendance; the ability to work up to 55 hours per week is required; requires the ability to stand or walk for hours at a time; frequently required to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift and carry items up to 50 lbs; requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions.
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