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<img alt="" src="http://css.hirebridge.com/images/daystar/TXLC.png" style="width: 600px; height: 134px; font-size: 12px;" /></p>
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<strong>Position Overview:</strong></p>
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The Texas Land and Cattle Restaurant Manager works as a member of the restaurant management team to plan, direct, and coordinate the operations of the restaurant while adhering to the company’s operational standards; solid leadership, embracing our people culture, always serving impeccable food and perfect beverage, creating the perfect guest and team member experience, and maintaining a sanitary, safe, and spotlessly clean restaurant.</p>
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<strong>Key Duties & Responsibilities:</strong></p>
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<strong>People:</strong> Provides direction, coaching and feedback for all team members. Ensures that the guests’ needs are our main focus while enforcing standards for individual performance. Our Restaurant Manager builds the quality and morale of our staff by selecting, scheduling, training, developing, mentoring, managing and leading according to our commitment to demonstrating our cultural beliefs.</li>
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<strong>Positive Impact:</strong> The Restaurant Manager has contributory financial responsibility for labor cost and food cost. Our Restaurant Manager executes operational goals and plans to achieve or exceed budgets. He / She will direct staff, write schedules, and commit to open feedback according to our commitment to coach and mentor all team members to achieve their professional goals.</li>
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<strong>Represent our Brand:</strong> The Restaurant Manager is responsible for all areas of the operations during scheduled shifts which include on-the-spot decision making. Individual will possess a strong understanding of all restaurant systems and operations. Maintains food quality and safety standards demonstrating our commitment to 100% execution of brand standards at all times. Responsible for community outreach through marketing efforts supporting our commitment to achieve positive sales growth.</li>
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<strong>Balanced Key Results:</strong> The Restaurant Manager achieves standards by acting as a support system for all areas of the restaurant. Maintains a spotlessly clean and safe restaurant at all times. Ensures highest quality levels of products and hospitality. He / She Responds to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision in order to achieve our 4 Key Desired Results.</li>
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Skills/Requirements
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<strong>Education/Training:</strong></p>
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High School Degree or Equivalent required.</li>
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College or Culinary Management degree preferred but not required.</li>
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<strong>Knowledge/Skills/Abilities:</strong></p>
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1-2 years restaurant management experience as a Manager or Lead role</li>
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Desire to lead, coach and mentor. </li>
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Ability to work in a team environment.</li>
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Excellent communication and writing skills.</li>
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Ability to multi-task and adapt quickly to change.</li>
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Proficient in Microsoft Office products.</li>
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Excellent organizational skills and detailed oriented.</li>
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A passion for food, and consistently delivering a great guest experience.</li>
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Ability to stand and walk around a restaurant to supervise operations for a minimum of 8-10 hours.</li>
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Must be willing and available to work flexible/non-standard hours, including weekends.</li>
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Ability to reach, bend, stoop, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it may be necessary to lift up to 50 lbs.</li>
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<strong>Preferred Qualifications:</strong></p>
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College or Culinary / Hospitality school background a plus.</li>
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Previous Management experience in a polished casual, full service restaurant.<br />
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