Manager
First Watch is expanding!The Manager's primary purpose is to develop restaurant management and hourly staff to establish our brand locally, build sales and manage profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept.
The Manager is responsible for the success of the operation within their control.
A successful manager will demonstrate the following competencies required to achieve the desired outcomes from their contributions to the mission statement:
1.
Honesty and integrity in all things.
2.
The ability to attract and develop a quality staff of A players.
3.
Strong work ethic.
4.
Willingness to listen.
5.
Professional presentation and verbal skill set.
6.
Ability to organize and inspire a team towards a common goal.
7.
Aptitude for food and restaurant execution.
8.
Positive impact on restaurant finances.
Requirements:
- Effective oral and written communication skills- Regularly works more than 40 hours per week, generally 45-50 hours per week, with five days on the job, and two days off work, as a general rule- Regularly works in the kitchen leading, training, teaching and coaching culinary duties- Regularly works in the dining room leading, training, teaching and coaching host and service function- Walking, bending and stooping.
Some moderate to heavy lifting on a semi-regular basis.
-Moderate exposure to extreme temperatures (i.
e.
freezer, heat behind the cook line).
- Must have a valid driver's license and automobile insurance.
- Must pass a background check and drug screening.
Managers enjoy:
- Never have to work a night shift.
- Competitive pay and benefits including health, vision, and paid vacation- Excellent training- Opportunities to advance- Two years of full-time restaurant experience- Passion for fresh food and customer service- Unfailing work ethic and integrity- Ability to attract and foster a quality staff and inspire them to greatness- Professional presentation and demeanorJob Type:
Full-timeSalary:
$45,000.
00 to $50,000.
00 /yearRequired
Experience:
restaurant:
2 yearsRestaurant Management:
1 year.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Manager is responsible for the success of the operation within their control.
A successful manager will demonstrate the following competencies required to achieve the desired outcomes from their contributions to the mission statement:
1.
Honesty and integrity in all things.
2.
The ability to attract and develop a quality staff of A players.
3.
Strong work ethic.
4.
Willingness to listen.
5.
Professional presentation and verbal skill set.
6.
Ability to organize and inspire a team towards a common goal.
7.
Aptitude for food and restaurant execution.
8.
Positive impact on restaurant finances.
Requirements:
- Effective oral and written communication skills- Regularly works more than 40 hours per week, generally 45-50 hours per week, with five days on the job, and two days off work, as a general rule- Regularly works in the kitchen leading, training, teaching and coaching culinary duties- Regularly works in the dining room leading, training, teaching and coaching host and service function- Walking, bending and stooping.
Some moderate to heavy lifting on a semi-regular basis.
-Moderate exposure to extreme temperatures (i.
e.
freezer, heat behind the cook line).
- Must have a valid driver's license and automobile insurance.
- Must pass a background check and drug screening.
Managers enjoy:
- Never have to work a night shift.
- Competitive pay and benefits including health, vision, and paid vacation- Excellent training- Opportunities to advance- Two years of full-time restaurant experience- Passion for fresh food and customer service- Unfailing work ethic and integrity- Ability to attract and foster a quality staff and inspire them to greatness- Professional presentation and demeanorJob Type:
Full-timeSalary:
$45,000.
00 to $50,000.
00 /yearRequired
Experience:
restaurant:
2 yearsRestaurant Management:
1 year.
Estimated Salary: $20 to $28 per hour based on qualifications.
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