General Manager

Follow manager opening and closing checklists each preparation cleaning and maintenance tasks and follow up with employees to make sure everything is opening running closing and daily cleaning duties and hold employees to Stixs proper food safety practices and cause employees to create good in the dining room during service and be every table getting to know customers by name and monitoring quality of food and out feedback from customers to identify and correct potential practices of Front of House each interaction as an opportunity to properly train and develop employees and teach them Stixs service standards and any bad habits and show employees the correct tables behind bussers to ensure they are properly cleaned swept and on top of the host stand to ensure timely seating of the flow of seating to promote efficiency and prompt sure Hibachi timing standards are being met by servers and Hibachi chefs and make sure plates are coming out from kitchen and sushi bar in a timely food for quality as it is being expedited and see that it is being run freshly cooked and aware of how all departments are interconnected and which departments may need in without hesitation to help anywhere the dining room by directing employees to help their team team work and positivity among employees guest-focused and set the pace for the staff by demonstrating and demanding a sense of charge of maintaining restaurant cleanliness inside and out front to back and top to cleaning lists when everything else is done and manage labor costs by adjusting staffing levels according to business Front of House Manager with hiring scheduling orientations training and meetings as needed.

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Required Experience:

Director