Main Squeeze Juice
  • 23-Feb-2018 to 24-May-2018 (PST)
  • Operations
  • Katy, TX, USA
  • $40,000-$50,000
  • Salary
  • Full Time

none offered at this time


Job Title:  Kitchen Manager

 

Reports to:  Owner/Director of Operations

 

Summary of Position:   Oversee product quality and operational standards.  Plan, organize, train, and lead to achieve stated objectives in sales, costs, employee retention, guest satisfaction, food quality, cleanliness and sanitation.  Direct marketing efforts and adapt to market conditions.  Manage and train other managers.  Manage sales and profitability and oversee the budget and reporting.  

 

Hours: 55-60

 

Times: Monday - Friday 8am - 6pm

 

Compensation:

 

 

General Manager Job Description Includes:

 

 

  • Understand completely all policies, procedures, specifications, guidelines and training programs.  

  • Ensure that all guest feel welcome and are given responsive, friendly and courteous service at all times.  

  • Ensure that all food and products are high quality and prepared and served following set standards.  

  • Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility, and sanitation/cleanliness through training of employees and creating a positive, productive working environment.

  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.  

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.  

  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies/procedures.  

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.  

  • Develops and ensures execution of monthly marketing plan.

  • Continually strive to develop staff in all areas of managerial and professional development.  

  • Train and develop new lead team members

  • Make employment and termination decisions

  • Develop the budget and oversee the execution of the budget over the year.

  • Analyze financial reports and makes necessary management decisions when necessary.  

  • Conduct weekly manager meetings and daily huddle up meetings with each shift.  

  • Manage shifts as needed.  

  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on timely basis.  

  • Be 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.  

  • Fully 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.  

Main Squeeze Juice
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