Earl of Sandwich - Restaurant Manager
|November 27, 2012 - July 31, 2013|
|Location:||Las Vegas, NV|
|Salary Range:||Competitive Salary Plus Benefits|
|Employment Type:||Full Time|
|Department:||Earl of Sandwich|
|Company:||Earl of Sandwich|
Earl of Sandwich - Las Vegas, Nevada
In 1762, John Montagu, the fourth Earl of Sandwich, had his hands full, literally. As First Sea Lord he commanded the mighty British Navy, was a noted explorer, and also a dedicated gambler with a love of day-long card games. This led to little time for food, so he came up with the ingenious idea (some say at the card table) of putting meat between two slices of bread. From then on it did not matter if you were fighting French or laying down a Royal Flush, you could eat great food without too much fuss. Thus in 1762, the Sandwich was named after its inventor, John Montagu, the 4th Earl of Sandwich. Now 250 years later, the current 11th Earl of Sandwich and the Sandwich family remain passionate about the world's most popular quick food that carries their name. With the family's full support and involvement, we have developed the sandwich everyone has been waiting for.
The World's Greatest Hot Sandwich Restaurant
is looking for the world's greatest Manager!
Complete profit and loss responsibility for a single restaurant unit. The Restaurant Manager supervises, directs, develops and motivates employees to execute the company's operating principles and fiscal plan to maximize sales and profits. The Restaurant Manager is responsible for guest service and satisfaction, product specifications and quality, and restaurant appearance standards. Responsible for all aspects of store operations including compliance with standards of operations and standards of administration, protection of company assets and compliance with all company policies, procedures and standards. Responsible for training and developing staff through delegation of responsibilities and follow up.
|Duties:||Key Responsibilities: |
•1. Create an environment of teamwork, enthusiasm and guest service in the restaurant.
•2. Accountable for the financial performance of the restaurant including sales, expense control and profitability.
•3. Responsible for recruiting, interviewing, selecting, training and scheduling of employees.
•4. Responsible for managing employee productivity by communicating goals, standards and operating principles and evaluating performance.
•5. Responsible for implementing company training programs and ensuring all employees are properly trained to operate equipment, make products and serve guests.
•6. Manage costs through P&L analysis, ensuring employees are properly trained and complying with EOS product specifications, controlling inventory, ensuring proper staffing levels, employee productivity and compliance to policy and procedures.
•7. Responsible for creating an environment of urgency and enthusiasm for guest service. Ensure guest needs are met and problems resolved quickly to the guest's satisfaction.
•8. Responsible for creating an environment of safety and integrity. Insure compliance with EOS safety, security and cash handling procedures.
•9. Comply with project request and deadlines and timelines through effective time management and priority setting.
•10. Responsible for local marketing initiatives as outlined by company guidelines to meet top line sales fiscal goals.
•1. Must have good oral and written communication skills.
•2. Have the ability to communicate in a group setting.
•3. Have the ability to solve problems for both associates and guests.
•4. Have the ability to multi-task and make effective decisions by analyzing information and analyzing data.
•5. Have an understanding of basic math principles.
•6. Have an understanding of word and excel and the ability to use these.
•7. Have and maintain a valid driver's license.
•8. Have the ability to pass criminal background check.
•9. Have access to a personal (not public) vehicle with secure dependable and reliable transportation in order to make cash deposits with no other persons in the vehicle.
•1. 2+ Years in foodservice or related industry in a management position
•2. High School or GED equivalent required
•3. College Degree preferred