Actively maintain budgets for Supplies and Labor.Cultivating guest relations through regular table visits.Develop relationships with customer and build regular clientele base.Create and manage schedules for all FOH positions (Server, Bartender, Host, Retail, Busser, Food Runner, Barback).Maintain allotted spend on labor throughout restaurant.Perform weekly ordering, inventory, and organization of all Bar and FOH supplies.Adhere to declining budget / apply for adjustments as needed.Write proposals for any additional equipment needed and file for approval.Work with Closing Chef/Kitchen Manager to ensure proper closing systems in kitchen and FOH.Ensure all Sidework and Deep Cleaning Tasks are properly executed and recorded by all staff.Check out all End of Night (EON) Staff individually / Ensure restaurant is ready for next day business levels.Proper Cash Handling ProceduresCount all bar and retail cash drawers and match to expected cash.Reset drawers and record any variance.Count Bar Bank.Check in drawers from staff for day.Perform a shift walk through in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.Complete EON paperwork and record events of day in Hot Schedules Logbook.Become proficient in all job functions of both front and back of house employees.Have and demonstrate a thorough understanding and practice of Journeyman Distillery Employee Handbook, employee benefits, and company philosophies.Uphold applicable policies and requirements of employment laws.Perform varied duties to ensure proper restaurant operation according to standard operating procedure.Maintain premises and equipment related to the operation of the restaurant.Ensure all safety procedures are followed meticulously.Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system.Complete closing sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees to ensure their completion.Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.Complete projects as assigned in a timely manner.Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy.Become proficient in all job functions of both front and back of house employees.Uphold applicable policies and requirements of employment laws.Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready-to-work condition.Follow all rules, policies, procedures, and conditions of employment as outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory, or harassing behavior.Conduct daily business with a high level of positivity and teamwork mentality.

　　Requirements

　　PHYSICAL, MENTAL AND VISUAL SKILLS:

　　Familiarity with an Entrepreneurial Operating System (EOS) is a plus.Must be at least 21 years of age or older.Must speak English fluently, and be able to write in basic English.Good organizational skills and verbal communication skills.Ability to use logical or rational thinking to solve problems.Ability to perform job functions with attention to detail, speed, and accuracy.Ability to carry out detailed written or verbal instructions independently.Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.Ability to stand for 8+ hours.Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouchin , climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.