BASIC FUNCTION

               Assists the General Manager in all aspects of the operation of the Restaurant.  This

includes preparation and achievement of sales and profit plans, and maintenance of Black Angus / Cattle

Company operational standards.  In conjunction with the General Manager, oversees facility maintenance, personnel standards, food quality standards, and overall guest experience.

               PRINICIPAL DUTIES / KEY RESULT AREAS

1.      SALES

a.      Works with crew, looking for ways to improve sales

b.      Monitors the Restaurant operation, Guest satisfaction and maintenance of Black Angus / Cattle Company standards, and makes adjustments in order to achieve sales goals.

2.      PROFIT

a.      Assists in achieving annual financial plans (i.e. individual Restaurant profit and expenditures).

b.      Monitors results against controllable & financial plans and takes corrective action where necessary.

                     b.   Monitors food, beverage, and supply inventories in order to assess and control loss.

3.      PEOPLE MANAGEMENT

a.      Supervises, coaches, trains and appraises all Restaurant employees, providing input and recommendations to the GM.

b.      Communicate with staff in order to monitor employee attitudes, morale and management effectiveness.

c.      Screens applicants and recommends hiring; coaches & recommends discipline of employees

d.      Ensures all employees are trained and developed properly at all times.

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

4.      ADMINISTRATION AND ACCOUNTING

a.      Responsible for assisting with accounting, cash handling, record keeping and reporting procedures in the Restaurant assigned to him / her.

5.   OPERATIONAL PROGRAMS

a.      Works with all employees to ensure that Black Angus / Cattle Company operational standards are maintained in such areas as: quality, service, image, etc.

Minimum Qualifications

1.      1 – 3 years in restaurant or hospitality management

2.      Strong communication and guest relations skills

3.      Demonstrated Leadership skills

4.      Strong organizational skills

5.      Experience in hiring, scheduling, and training

6.      Warm, friendly, hospitable personality

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