Your choice to join over 60 years of experience in the food service industry is your first step in what we believe to be a wonderful career choice. We are looking for team members with a Passion to Serve and a Just Do it Right attitude to help take care of our amazing guests.

Role Responsibilities:

• Oversee and manage all areas of the restaurant and make decisions on matters of importance to guest service.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Home Office for efficient provisioning and purchasing supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must have food workers card.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Provide direction to employees regarding operational and procedural issues.
• Conduct new hire orientation, explaining Village Inn’s Vision, Values and Culture, and oversee the training of new employees.
• Develop employees by providing ongoing constructive feedback, establishing performance expectations and enforcing policies and standards.

Skills & Experience:

• Knowledge of computers. (Microsoft products: Outlook, Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, and recordkeeping.
• Looking for someone that exhibits self-discipline, initiative, and leadership ability.
• Demonstrating an ability to motivate employees to work as a team to ensure that food and service meet appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with the complexities of customer service and personnel management.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Keeps General Manager and District Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Village Inn policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of Village Inn to promote its “Just do it… Right!” philosophy.
• Performs other duties and responsibilities as required or requested.
• A positive attitude and ability to work well under pressure with team members.

Working Conditions:

• Hours may vary, manager must fill in for his/her employees if/or emergencies arise.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers and other office equipment.

Must be able to work days or nights and work holidays

Pay based on experience.