Restaurant Management

**Overview**

**Duties**:

- Oversee daily restaurant operations, including staff supervision, customer service, and inventory management
- Ensure high levels of customer satisfaction by maintaining quality standards and resolving issues promptly
- Recruit, train, and manage restaurant staff
- Develop and implement strategies to meet revenue targets and grow the business
- Monitor food preparation methods, portion sizes, and presentation to ensure quality and consistency
- Manage budgets and control expenses effectively
- Collaborate with the kitchen team to create new menu items and specials
- Maintain a clean and organized restaurant environment

**Experience**:

- Proven minimum 3 experience in restaurant management
- Strong knowledge of bartending, cooking techniques, and cash handling procedures
- Excellent leadership and interpersonal skills
- Ability to multitask in a fast-paced environment
- Experience in interviewing, hiring, and training staff
- Familiarity with health and safety regulations in the food industry

If you are a dynamic individual with a passion for the restaurant industry and possess the necessary skills to excel in this role, we invite you to apply.

Pay: $24.00-$27.00 per hour

Expected hours: 44 per week

Additional pay:

- Bonus pay
- Tips

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Vision care

Application question(s):

- A guest orders the same entrée each time she comes in and has a different complaint about it every time.

As the assistant restaurant manager, what would you do?
A. Suggest she try one of the other popular entrées instead
B. Ask your manager to speak to the guest
C. Politely ask her why she keeps ordering this entrée if she doesn't like it
D. Offer her a refund every time she complains
- Which practices are critical to ensuring food safety in a restaurant kitchen? Select all that apply.

A. Regularly calibrating the thermometers used to check food temperatures
B. Implementing a first-in, first-out system for all food items in storage
C. Regularly retraining kitchen staff on cross-contamination prevention
D. Allowing cooked foods to cool at room temperature before refrigeration to minimize temperature shock
E. Issuing reusable gloves for food handlers to wear at all times

**Experience**:

- Restaurant management: 3 years (required)
- Training & development: 3 years (required)
- Leadership: 3 years (required)
- Restaurant experience: 3 years (required)

Work Location: In person