Illinois

Manager

Job description          

The Manager is responsible for the direction and overseeing all activities in the restaurant with the General Manager in accordance with standardized corporate policies and at the direction of the Executive Staff to provide efficient, speedy, safe and profitable operations. Operates a professional restaurant, managing a team supervisors and employees to provide excellence to all Avanti’s customers. Ensures increasing levels of customer and employee satisfaction while improving the efficiencies of the restaurant.
Corporate Philosophy: It is Avanti’s policy to provide equal employment opportunity to all individuals. We are committed to a diverse workforce. We value all employees’ talents and support and environment that is inclusive and respectful. We believe that each employee contributes directly to our growth and success and we hope all individuals take pride in being a member of our team. Avanti’s Ristorantes has a history of many years of service to our customers. Our reputation has been built on quality, customer service, satisfaction and teamwork. Privacy Statement: Maintains the confidentiality and security and follows established policies and procedures governing the use of any information obtained during the performance of assigned duties, including the use of recipes, computer systems, etc. Information accessed will be limited to only that which is necessary for the performance of assigned duties and responsibilities and will not be disclosed except to authorized persons. Essential Duties: 1) Follows the essential core functions, duties and philosophies of being an Avanti’s employee. 2) Understands, supports and acts in a professional manner that demonstrates the mission and vision of Avanti’s Ristorantes 3) Responds to customer requirements in a friendly, prompt and caring manner 4) Assists in the hiring, training and development of all employees 5) Holds self and others accountable to abide by standards of performance at Avanti’s, along with its policies and procedures; Enforces safety and sanitary practices, maintenance and regulatory compliance for the restaurant 6) Ensures that all employees adhere to all operational basics and standards with a total commitment and passion 7) Samples food occasionally to ensure that it has been prepared and seasoned properly, that portion sizes are correct and hot food is served hot and cold, cold. 8) Works with management to ensure all employees are well-trained and used efficiently to provide prompt, polite service 9) Provides leadership for employee relations through effective communications, coaching, training and development, problem resolution to facilitate faster improvements and improved working relationships 10) Operational excellence – ticket times, food quality and recipe adherence along with following all Avanti’s processes – Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards 11) Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive work environment 12) Provides back-up in preparing all required paperwork, including forms, reports, daily planners, schedules, etc. in an organized and timely manner 13) Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance on all equipment 14) Ensures that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures 15) Knowledgeable of restaurant policies regarding HR and administers prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures 16) Displays a ‘guest comes first’ attitude by training and holding employees accountable for delivering exceptional customer service 17) Ability to run POS system and count change 18) Ensures 100% compliance with all cash control and void policies
QUALIFICATIONS 1) Experience working and running a fast paced restaurant and kitchen and developing strong teams and understands the predominant language(s) of the restaurant business 2) 2-4 years restaurant management experience required 3) Bachelor’s Degree preferred or equivalent work experience 4) Excellent communication skills – both orally and in writing 5) Strong work history, supervisory skills and familiarity with all areas of the restaurant 6) A demonstrated ability to lead people and get results through others 7) Must project confidence, maturity, energy, enthusiasm, commitment and integrity 8) Ability to analyze and resolve issues and problems 9) Attention to detail 10) Problem analysis and problem resolution skills 11) Exceptional team making abilities 12) Ability to be a role model in employee appearance and presentation 13) Ability to work the hours required to maintain restaurant including a variety of shifts and weekends 14) Ability to lead high performance teams and be a strong leader and team player 15) Maintains compliance with state and federal regulations 16) Availability to work a flexible schedule 17) Legal authorization to work in the United States 18) Minimum 21 years of age 19) Valid driver’s license and insurance 20) Certification in food sanitation required 21) Ability to deal with a diverse staff and to operate efficiently despite stressful time pressures 22) Computer proficiency (POS, Microsoft Outlook, Word, Excel, Internet) 23) Hospitality management or restaurant management degree preferred 24) Great communication skills, both oral and written 25) College degree preferred, minimum of high school degree with leadership experience 26) Excellent leader with great people skills 27) Mathematically capable to count change for customers and run a POS system and read and understand reports 28) Reading knowledge at the level generally acquired for a management position 29) Proactive- seeks to make a positive impact and an ‘eye’ for consistent food quality 30) Enjoys working with guests and employees 31) Ability to take initiative and drive change 32) Lead by example demonstrating integrity and character as you make ethical decisions involving our business and customers 33) Goal oriented 34) Ability to take on role as a mediator in certain situations 35) Organized and open to change 36) Ability to handle employees and customers with diplomacy 37) Stamina to work 50+ hours per week 38) Ability to work days, nights, evenings and weekends ESSENTIAL FUNCTIONS 1) Employees are expected to move and stand for long periods of time 2) Employees may be required to lift up to forty (40) pounds 3) Kitchens are hot and noise levels can be unusually high 4) Variations in room temperature 5) Sometimes crowded conditions with associated noise and foot traffic 6) Ability to bend, lift, twist, turn, push, pull, climb up and down stairs 7) Good mobility to deliver food to customers and pre-bus tables 8) Ability to lift and carry a tray to and from kitchen 9) Ability to carry bus tub to and from kitchen 10) Visual acuity and hearing efficient to hear customer and employees
The above statements are intended to describe the general nature and level of work being performed by most people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties or requirements.
Avanti’s of Peoria Illinois jobs

Avanti’s of Peoria

Illinois jobs

Illinois jobs

 Illinois jobs  Illinois jobs

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Avanti’s of Peoria Illinois jobs

Avanti’s of Peoria (Illinois jobs)

 Jobs in organization(state)
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