Job Summary:
The Unit Director is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, driving sales and profitability, managing and developing staff, and maintaining high levels of food quality and safety. This role requires a dynamic leader with strong interpersonal skills, a proven track record in restaurant management, and the ability to inspire and motivate a team.
Key Responsibilities:
Leadership and Team Management:
- Recruit, hire, train, and develop restaurant staff.
- Foster a positive and inclusive work environment.
- Conduct regular performance evaluations and provide constructive feedback.
- Lead by example and set high standards for service and quality.
- Create and maintain employee schedule in our online scheduling platform.
Operational Excellence:
- Oversee all aspects of restaurant operations, including food prepara on, customer service, and sanitation.
- Ensure compliance with all health and safety regulations.
- Maintain restaurant equipment and facili es, coordinating repairs and upgrades as needed.
- Implement and uphold company policies and procedures.
Financial Management:
- Develop and manage the restaurant's budget.
- Monitor financial performance and implement strategies to increase sales and profitability.
- Control costs, including labor, food, and supplies, to maximize profitability.
- Analyze financial reports and take corrective actions as necessary.
Customer Service:
- Ensure the highest level of customer satisfaction by addressing customer concerns and resolving issues promptly.
- Monitor customer feedback and implement improvements to enhance the dining experience.
- Promote a customer-first culture among staff.
Marketing and Community Engagement:
- Implement local marketing initiatives to drive traffic and increase sales.
- Engage with the local community and participate in community events and sponsorships.
- Build and maintain relationships with local businesses and organizations.
Inventory and Supply Chain Management:
- Manage inventory levels to ensure adequate supply while minimizing waste.
- Order supplies and ingredients, ensuring timely and accurate deliveries.
- Conduct regular inventory audits and maintain accurate records.
Qualifications:
- Proven experience as a General Manager or similar executive role in a restaurant environment.
- Strong leadership and team management skills.
- Excellent organizational and multitasking abilities.
- Financial acumen with experience in budgeting and financial analysis.
- Exceptional customer service skills.
- Ability to work in a fast-paced environment and adapt to changing demands.
- Knowledge of food safety and sanitation regulations.
- Proficiency with basic computer operation and Microsoft Office Suite.
Education:
- Bachelor’s degree in business administration, Hospitality Management, or related field preferred but not required.
- Equivalent experience in lieu of a degree will be considered.
Compensation:
- Competitive salary commensurate with experience.
- Performance-based bonuses.
- Insurance options available: medical
- Paid time off and flexible scheduling.
Work schedule
- 8 hour shift
- Weekend availability
- Monday to Friday
- Day shift
Benefits
- Paid time off
- Employee discount
- Paid training