Essential Job Duties & Responsibilities: Hospitality: ● Promotes the core values and culture of restaurant, including but not limited to excellence in food and beverage, service, and hospitality. ● Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells. ● Liaises between the FOH and culinary team during service. ● Develops positive customer relationships and addresses customer service needs. ● Responds efficiently and accurately to customer complaints and reviews. Finance: ● Develops and executes sales and profit plans in line with budgetary goals. ● Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods. ● Directs and oversees ordering and inventory management for all departments of the restaurant. ● Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller. ● Ensures proper team member coverage per the needs of business while maintaining target labor costs. ● Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures. ● Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation. Operations: ● Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. ● Manages service floor employees in their daily responsibilities, providing clear, effective direction. ● Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. ● Performs all back office POS functions including employee profile and menu creation. ● Plans, executes and communicates all promotions and company information e