Restaurant Manager

Must have 5 years proven experience

Manager must be a multi-faceted leader and be able to operate within non-negotiable company values and drive the business in the following areas:

Responsible for delivering revenues and profits by developing marketing, sound financial planning and appealing restaurant service. Managing the Employee Life Cycle by (selecting, hiring, training, developing, and retaining employees.)

Job Duties:

• Establishing Community Service and Public Relations by developing and implementing marketing strategies as well as identifying and evaluating competitors and tracking change in demands.

• Meet restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiate corrective actions; develop and implement strategies to increase average meal checks.

• Control purchases and inventory; review and evaluate usage report; analyze variances and take corrective action.

• Maintain operations by adhering to policies and standard operating procedures and by maintaining production, productivity, quality and excellent customer service.

• Maintain customer satisfaction by monitoring and auditing food, beverage and service and developing strong relationships with customers.

• Recruiting, selecting, orienting, training, assigning job duties, scheduling, coaching, counseling, and disciplining of management staff.

• Maintain safe, secure and healthy facility by following and enforcing top sanitation standards and procedures by complying with state and local health and legal regulations.

Benefits:

• 2 weeks paid vacation per year

• Health, Vision & Optical Insurance Offered

License:

• ServSafe
• U.S. Work Authorization
• TABC

Requirements:

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Effective Verbal and Written Communication, Customer Focus, Management Proficiency, Profitability Management, Foster Teamwork, Self-Motivated. High Energy Level and a Great Multitasker. Regular and reliable attendance. Catering Experience is a plus!

The passion and drive to be great at anything in life starts at a young age. This is something that holds especially true for Chef Larry Delgado. At just 6 years of age, Larry could be seen helping his mother with the day’s meals in the family’s kitchen. His love for the kitchen was further strengthened at the age of 16 when he was given his first restaurant job. Larry’s passion to continue working eventually led him to a stint as a migrant worker.
It was there that, while picking the day’s produce, Larry was able to taste the fruit of his labor as it was meant to be tasted: directly from the source. This specific moment lit a fire in the future chef and he knew the life of a culinary master was in his cards.
Life soon took Larry to Austin, Texas where his love for cuisine met its match with his now-wife, Jessica. Jessica, who has the values notorious in Austinites, became a driving force in Larry’s personal and professional life. Her love for palatable food, passion for local sourcing and drive to delve deeper into sustainable practices were perfect compliments for Larry’s desire to create dishes like no other.

Pay: $19.00 - $24.00 / hour

Pay:

• Bonus pay

Benefits:

• Paid time off
• Health insurance

Job Type: fulltime

Education: No education required

Work location: On-site

Delgado Collective - SALT/New Concept. 1117 US-83 BUS, McAllen, TX, 78501