What we offer:

Competitive starting wagesHealth, Dental, Vision and other benefits available after 60 daysDailyPay401kPaid TrainingPaid PTOReferral programDiscounts at all Kinseth Hotel Corporation hotels and restaurants 

SUMMARY

Assists in managing daily operations of the restaurant, overseeing franchise service standards and guest satisfaction, training, coaching and mentoring of employees and monitoring budgets and P&Ls.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assists staff to ensure superior quality of restaurant operations and provide guest satisfaction.Assists with managing the business unit's overall financial performance including but not limited to: budgeting, accounts payable, accounts receivable, payroll, cash handling and purchasing and reviews financial transactions and monitors budget to ensure efficient operation and that expenditures stay within budget limitations.Ensures compliance with franchise agreements through, regular inspections of the quality and service programs, franchise required reports are accurate and filed on time, new standards and the guest relations cases are answered in a timely mannerCommunicates with general manager regularly and informs GM of daily progress and ongoing issues.Coordinates the recruitment, hiring, orientation, training and development of hourly employees.Conducts one on ones with management employees.Reviews schedules of hourly employees to ensure labor is within budget and meets guest demands.Assists general manager with safety training and program compliance such as MSDS status, lock out tag out, safety committees, blood-borne pathogens, prevention, fire/tornado procedures and general safety.Coordinates and tracks employee benefits communications and benefits offerings in a timely manner.Assists general manager with monitoring the local market and competitive trends affecting business unit’s performance.Assists with food preparation and menu planning and related activities such as dining room, bar, and banquet operations.Inspects food and food preparation to maintain quality standards and sanitation regulations.Investigates and resolves food quality and service complaints to ensure guest satisfaction.Assists in and oversees accurate and timely inventories and prevention of excess waste.

KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES: Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department, Service Department, Bar Department, and Banquet Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises one non-supervisory employee. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE: Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read, analyze and interpret common financial reports. Ability to read and implement safety policies and procedures. Ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to customers, top management, public groups and/or boards of directors. Must be able to communicate clearly in person, via telephone and in writing.

MATHEMATICAL SKILLS: Ability to understand, interpret, develop and manipulate accounting concepts such as budgeting, cost analysis, financial planning, percentages, turnover, general ledger, accounts payable, payroll, accounts receivable and purchasing.

REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables.

CERTIFICATES, LICENSES, REGISTRATIONS: May require franchise specific certification.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee is frequently exposed to temperature extremes (hot/cold) from sub zero freezers, grills, ovens, stoves, fryers and dishwashing machines and extreme heat from grills, ovens, fryers, broilers, stoves and dishwashers. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock and occasionally works with works with power equipment. The noise level in the work environment is usually moderate.

ACCOMODATION: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.