REPORTS TO:  Assistant Mangers or Manager on Duty   

CLASSIFICATION: Non-Exempt

POSITION OBJECTIVE

The Key Hourly Manager is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.

ESSENTIAL FUNCTIONS:

• Manage and motivate employees through constant communication


• Stocking supplies, serving, handling cash, credit cards, and a cash register


• Cleaning tables and counters, resetting tables, greeting customers


• Resolving customer conflict and dissatisfactions


• Make sure guests are receiving superior customer service at all times


• Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality


• Ensure operations are in accordance with kitchen sanitation and safety standards


• Start-up and shut-down of restaurant equipment and processes (opening/closing shifts)


• Handle inventory responsibilities including food orders and receipt

MINIMUM REQUIREMENTS

• A high school diploma


• At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired


• Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)


• Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs.


• Strong written and verbal communication skills -- clear and professional demeanor


• Ability to multi-task, organize, and prioritize with efficiency


• A personable, friendly and outgoing personality


• Ability to lead, motivate, and manage employees

COMPETENCIES

• Communication


• Relationship Management


• Critical Evaluation