Roseville, California, United States
*Contributes to all staffing responsibilities including hiring, training and separation *Does the schedule for over 140 team members on a weekly basis *Assisting with purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and loss *Managing and engaging all employees; promoting a cooperative effort, a team spirit, and a good morale among employees: treating employees fairly and with respect, ability to lead with commitment and passion. *Delivering excellent customer service including personally greeting and engaging with guest *Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature *Helping with the duties of other employees (e.g., take out, host, server, cook, bartender, etc.) when necessary because of unexpected absence or extra volume *Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
•Tracking DOS and managing store food cost, labor, inventory variance through weekly counts, processing invoices and placing produce, food, beer and wine orders, managing day to day controllable costs. •Manages difficult or emotional guest situations; Responds promptly to guest needs; Responds to requests for service and assistance; Identify and resolve problems in a timely manner. •Balances team and individual responsibilities; Welcomes feedback; Contributes to building a positive team spirit; Supports everyone’s efforts to succeed. •Leads and directs others; teaches/trains/instructs; counsels/coaches; manages conflict; helps team members set and achieve goals; delegates effectively; makes and implements decisions; enforces policies; oversees projects; measures team results. •Supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates, planning, scheduling, assigning, and directing work as needed. •Maintaining proper employee records, and documentation per company standards and federal, state and local ordinances
*Responsible for accurately taking, managing, and preparing customer orders in the fast-paced drive through point of sale quickly and accurately take, manage and prepare orders for customers *Greet customers at entry into restaurant and cashier and serve as needed to fill food orders. *Training all newly hired staffs on the food preparation line
*Trained, monitored and reinforced food safety procedures. Ensured all company policies and procedures were executed according to health and sanitation regulations. In support of General Management met sales goals, managed food, labor and paper costs and other controllable expenses. *Executed the restaurant’s HR programs for employees. Managed employees in a manner to maximize retention *Interviewed and recommend candidates for selection *Created weekly schedule and review with General Manager.