A Coltons Manager is responsible for supervising and coordinating the activities of the restaurant staff during a specific shift. The primary objective is to ensure efficient operations, exceptional customer service, and a positive dining experience for all patrons. The position requires strong leadership, organizational skills, and the ability to handle various responsibilities simultaneously. Must agree to a background check and have a valid drivers license.

Qualifications:

Previous experience in a supervisory or managerial role within the restaurant industry is preferred.

Strong leadership skills with the ability to motivate and inspire a diverse team. Excellent communication and interpersonal skills to interact with staff and customers effectively.

Sound knowledge of restaurant operations, including food preparation, service standards, and safety regulations.

Exceptional problem-solving and decision-making abilities, especially in high-pressure situations.

Ability to work flexible hours, including evenings, weekends, and holidays. Proficiency in using restaurant management software, POS systems, and other relevant tools.

Responsibilities:

Oversee and guide the performance of the restaurant staff during the assigned shift. Provide training, coaching, and feedback to ensure high-quality service standards. Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.

Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.

Interact with customers to gather feedback, address complaints, and enhance the overall dining experience.

Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.

Coordinate with the kitchen staff to ensure timely preparation and delivery of food orders.

Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages.

Implement and enforce standard operating procedures, including cash handling, safety protocols, and cleanliness guidelines.

Collaborate with other managers and the restaurant owner to develop and implement strategies for improving operational efficiency and customer satisfaction.

Create shift schedules, taking into consideration employee availability, workload, and business needs.

Monitor employee attendance, punctuality, and adherence to company policies. Ensure compliance with labor laws and regulations, including break schedules and overtime requirements.

Handle guest complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.

Monitor and control costs, including labor, food, and other expenses, to achieve profitability targets.

Conduct cash register audits, ensuring accurate cash handling and adherence to financial procedures.

Assist with budgeting and forecasting, providing input on areas for cost savings and revenue generation.

• Legally authorized to work in the United States

• 21+ years or older