• Leading Team Members by:
• Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
• Ensuring team members adhere to established policies and procedures
• Ensuring day to day practices related to Team Members are adhered to including initial new hire and payroll documents are completed in a timely manner, new hire training requirements within expectations and offboarding procedures completed for terminated team members.
• Reviewing the completion of members training checklist and certification using Tender Greens Training Certification Process                                                                                                                
• Conducting daily line-ups to communicate, training and educate team members of any changes or new process, product or equipment introduced to restaurant operation
• Completing daily time edit and capture time edit signatures from employee
• Coaching, mentoring, and managing team member relations in partnership with the Executive Chef and People Services  
• Ensuring all team member injuries are reported at the time of injury following Tender Greens protocols.
• Ensuring employee safety training is completed in a timely manner and safety standards are adhered to.

• Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.

• Following up on and resolving guest complaints either in person or by phone.  
• Ensuring all guest injuries are reported at the time of injury following Tender Greens protocols.
• Supervising the opening and/or closing of the restaurant depending on schedule
• Ordering of restaurant items including IFS, Meat, Produce, Drinks, Wine & Beer, office supplies, uniforms, gift cards and menus 
• Submitting and approving invoices in Plate IQ
• Submit electronic expense reports (through Concur) to Account Payable on a weekly basis.
• Submit catering orders and review upcoming orders daily.
• Ensuring that Point of Sale System (Aloha & Olo) functions are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh.
• Completion of daily line checks, monthly walkthroughs, Hazard Checklist
• Conducting nightly notes and entering sales into the purchase tracker
• Performing other related duties as assigned or requested

• Strong culinary experience preferred
• Demonstrated leadership skills, including coaching, directing, and motivating a team
• Culinary interest with commitment to continued culinary development
• Proficient in MS Office, Google Docs
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Ability to work a flexible schedule based on restaurant needs
• Ongoing current Food Safety Manager certification

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
• Hours: Will vary, must be available to work nights & weekends
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Pay rate for this position is $29 - $33/hour + bonus