Job Summary:
Manage food service operations and directly supervise and coordinate activities of workers engaged in preparing and serving food. General Accountabilities: Observe and evaluate workers and work procedures in order to ensure quality standards and service. Perform Various financial activities, such as cash handling, deposit preparation, and payroll. Resolve customer complaints regarding food service. inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Recommend measures for improving work procedures and worker performance in order to increase quality and enhance job safety. Develop departmental, budgets, policies, procedures and strategies. Budgets
The Manager supports the execution of departmental budgets, including labor, food and beverage costs, and operating expenses. Responsibilities include monitoring labor and payroll, tracking cost of goods sold, reviewing sales and cost reports, identifying variances, and making operational adjustments within assigned authority to support financial goals. Budget concerns and opportunities are communicated to senior leadership as needed. Policies
The Manager enforces departmental policies related to service standards, workplace conduct, safety, scheduling, attendance, cash handling, inventory control, and regulatory compliance. This includes clearly communicating expectations to staff and ensuring policies are applied consistently across all shifts. Procedures
The Manager implements and oversees standard operating procedures for front-of-house and back-of-house operations, including opening and closing duties, guest service standards, training processes, inventory handling, and event execution. The role identifies operational gaps, reinforces accountability, and provides feedback on procedure improvements. Strategies
The Manager supports operational and staffing strategies aligned with business objectives such as guest satisfaction, cost control, efficiency, and seasonal demand. This includes assisting with scheduling, adjusting staffing levels based on volume, supporting marketing initiatives, and reinforcing improvements based on performance data and guest feedback. Decision-Making Authority
The Manager is authorized to make day-to-day operational decisions within established guidelines, including shift execution, staff deployment, routine purchasing, and real-time problem solving. Policy changes, major expenditures, and strategic decisions are escalated to senior management. Supervisory Responsibilities
The Manager supervises shift leads and hourly staff during assigned shifts and supports overall team oversight. Responsibilities include assisting with hiring and onboarding, conducting training, managing schedules, providing coaching and feedback, documenting performance issues, and participating in disciplinary actions as directed.