General Manager

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning and reviewing compensation actions; enforcing policies and procedures.

• Achieves restaurant operational objectives by contributing information and recommendations to staff and implementing production, productivity, quality, problem solving and customer-service
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission and employee rights.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; maintaining security and sprinkler systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music and monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Job Types: Full-time, Contract

Pay: $14.00 - $16.00 per hour

Seafood Restaurant, Dine-in and Takeout