Basic Function  

Responsible for all aspects of the operation of the restaurant.  This includes achievement of sales and profit plans, and adherence to Black Angus Steakhouse operational standards. Oversees all aspects of hiring and training quality staff, ensuring guest service standards, and restaurant atmosphere standards. Manages and controls all operational costs, budgets, and assures consistency and quality of all food and beverage products.

               Principal Duties / Key Result Areas  

1.      SALES

a.      Works with management team and staff in identifying sales opportunities.

b.      Monitors the restaurant operation, Guest and employee satisfaction and maintenance of Black Angus Steakhouse brand standards, and makes adjustments accordingly in order to achieve sales goals.

c.      Partners with the District Manager in assessing sales and guest traffic in order to increase volume.

2.      PROFIT

a.      Accountable for achieving annual financial plans (i.e.: restaurant profit and controllable costs). Monitors results against these plans and takes corrective action with management and staff where necessary.

b.      Monitors restaurant inventory in order to assess and control loss.

c.      Identifies cost-saving opportunities to maximize total revenue.

3.      PEOPLE MANAGEMENT

a.      Supervises, trains, coaches, and appraises Restaurant Management and all staff.

b.      Communicates with management to assess employee attitude, morale, and execution of standards.

c.      Approves all new hires, terminations, and disciplinary actions.

d.      Promotes a culture of learning, career advancement, and internal promotions.

e.      Ensures a safe and healthy work environment for all employees.

4.      ADMINISTRATION AND ACCOUNTING

a.      Responsible for supervising all accounting, cash handling, record keeping, and reporting procedures of the restaurant.

b.      Ensures office and administrative organization as per company guidelines.

5.      OPERATIONAL PROGRAMS

a.      Works with restaurant management and overall staff in ensuring that Black Angus / Cattle Company operational standards are maintained in such areas as: quality, service, image, management effectiveness, etc.

Minimum Qualifications

a.      Three to Five years experience as a Restaurant Manager

b.      Two years of college or equivalent job experience

c.      Experience with hiring, scheduling, and training

d.      Strong communication and guest relations skills

e.      Demonstrated Leadership skills with a hospitality orientation

f.        Experience with purchasing, receiving, and inventory of food and restaurant supplies

g.      Proficient computer skills

    Management Benefits and Opportunities of Management 
Competitive Base Pay
Paid Vacation
Reasonable five-day workweek
Medical/Dental/Life Insurance
Short Term and Long Term Disability
Optional Life Insurance
401(k) Retirement savings plan
Bonus Potential
Dining Privileges within the company
Bounty of $1000 for referred candidates hired
Timely performance and merit reviews