{"schemaVersion":"jobsearcher.job.v1","id":"df4104f69e7b0a2d5aa7a6d5","url":"https://jobsearcher.com/jobs/df4104f69e7b0a2d5aa7a6d5","canonicalUrl":"https://jobsearcher.com/jobs/df4104f69e7b0a2d5aa7a6d5","title":"Manager","description":"Duties & Responsibilities:\nUnderstand completely all policies, procedures, standards, specifications, guidelines and training programs.\nEnsure that all guests feel welcome and are given responsive, friendly and courteous service at all times.\nEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.\nAchieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.\nControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.\nMake employment and termination decisions consistent with General Manager guide lines for approval or review.\nFill in where needed to ensure guest service standards and efficient operations.\nContinually strive to develop your staff in all areas of managerial and professional development.\nPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.\nEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.\nEnsure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.\nOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.\nSchedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.\nBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.\nFully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.\nProvide advice and suggestions to General Manager as needed.\nBe 21 years of age.\nBe able to communicate and understand the predominant language(s) of the restaurant’s trading area.\nHave knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.\nPossess excellent basic math skills and have the ability to operate a cash register or POS system.\nBe able to work in a standing position for long periods of time (up to 5 hours).\nBe able to reach, bend, stoop and frequently lift up to 50 pounds.\nMust have the stamina to work 50 to 60 hours per week.","company":"Elsas 8","rawCompany":"elsas 8","city":"Springboro","state":"OH","isRemote":false,"isActive":false,"createdAt":"2026-08-06T13:38:02.210Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-1021.00","title":"General and Operations Managers","slug":"general-and-operations-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Manager","description":"Duties & Responsibilities:\nUnderstand completely all policies, procedures, standards, specifications, guidelines and training programs.\nEnsure that all guests feel welcome and are given responsive, friendly and courteous service at all times.\nEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.\nAchieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.\nControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.\nMake employment and termination decisions consistent with General Manager guide lines for approval or review.\nFill in where needed to ensure guest service standards and efficient operations.\nContinually strive to develop your staff in all areas of managerial and professional development.\nPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.\nEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.\nEnsure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.\nOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.\nSchedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.\nBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.\nFully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.\nProvide advice and suggestions to General Manager as needed.\nBe 21 years of age.\nBe able to communicate and understand the predominant language(s) of the restaurant’s trading area.\nHave knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.\nPossess excellent basic math skills and have the ability to operate a cash register or POS system.\nBe able to work in a standing position for long periods of time (up to 5 hours).\nBe able to reach, bend, stoop and frequently lift up to 50 pounds.\nMust have the stamina to work 50 to 60 hours per week.","datePosted":"2026-08-06T13:38:02.210Z","dateModified":"2026-08-06T13:38:02.210Z","hiringOrganization":{"@type":"Organization","name":"Elsas 8","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Springboro","addressRegion":"OH","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"df4104f69e7b0a2d5aa7a6d5"},"url":"https://jobsearcher.com/jobs/df4104f69e7b0a2d5aa7a6d5"}}