Hourly Manager

As a Restaurant Hourly Manager, you will be an important member of the team and will be supported with the tools and training needed to succeed in our dynamic organization. An Hourly Manager's responsibilities are to supervise and train team members, maintain appropriate inventory levels, ensure customer satisfaction and implement quality improvements. Successful restaurant management employees have a high degree of potential for advancement.

Qualifications

• High School diploma or equivalent
• Reliable transportation and a flexible schedule
• Valid driver’s license
• Stand for up to 8 hours during a shift and be able to lift 30 to 50 pounds
• Requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists
• Willingness to submit to background/credit checks and drug screening

Essential Duties

• Assist the management team to ensure continual compliance with policies and procedures
• Report any unsafe work condition(s) (i.e. water/grease on floor) to Restaurant Manager
• Report any violation of Company policies and practices, and violations of federal, state or local laws/regulations immediately to a District Manager or the corporate office
• Other duties, as assigned

Physical Demands (list not all inclusive)

• Prolonged periods of standing, walking, bending and stooping
• Kneel, stoop or crouch
• Work with required chemicals
• Occasional need to climb ladders, either inside or outside the restaurant
• Use of hands and fingers to reach, grip, grasp, and twist

Work Environment

• Regularly work in a fast-paced, ever changing environment
• Ability to manage multiple tasks
• Ability to read and understand verbal and written instruction on an ongoing basis
• Interest and willingness to serve the public in a positive manner
• While performing the duties of the job, frequently works near moving technical parts
• Frequently exposed to wet and/or humid conditions
• Exposure to equipment and materials (hot oil) which could result in burns
• Daily exposure to sharp utensils and slicers which could result in cuts
• Work schedule may vary from week to week and may include nights, weekends and holidays to ensure operational execution
• Attendance is required at all mandatory management meetings and training classes