SHIFT MANAGER

I. DUTIES AND RESPONSIBILITIES
· Establishes restaurant business plan by surveying restaurant demand, identify and evaluate competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
· Attracts customers by developing and implementing marketing, advertising, evaluating program results; identifying and tracking changing demands.
· Maintains operations by implementing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards; determining and implementing system improvements.
· Maintains customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
· Accomplishes restaurant objectives by recommending, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
· Knowledge of budgets, inventory’s and cost controls for FOH and BOH
· Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
· Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
· Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

II. QUALIFICATIONS
Bachelor's/College Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent
Has 3-4 years of working as Restaurant Manager or equivalent
Has strong working knowledge of food and beverage service
Has excellent interpersonal and organizational skills
Has strong planning and organizational skills to run a streamlined operation
Has the ability to work independently and make decisions confidently
Has a strong problem solving ability