Home › Companies › 9F9DA988B97F52F3BF532C8DED79F8D2 › Razzoos Front of House Manager (44686)
Razzoos Front of House Manager (44686)
9F9DA988B97F52F3BF532C8DED79F8D2 · Razzoos Concord - Concord, NC 28027; 8011 Concord Mills Blvd, Concord, NC, 28027, USA · Active · Paycom ATS
Job facts
| Field | Value |
|---|---|
| Company | 9F9DA988B97F52F3BF532C8DED79F8D2 |
| Title | Razzoos Front of House Manager (44686) |
| Normalized title | - |
| Department / team | Management |
| Location | Concord, NC, United States |
| Work model | - |
| Employment type | - |
| Salary | - |
| Status | active |
| ATS provider | Paycom ATS |
| Posted / first seen | 2026-06-10 / 2026-06-11 |
| Changed / last seen | 2026-06-11 / 2026-06-20 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from 9F9DA988B97F52F3BF532C8DED79F8D2. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Paycom ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Concord. | Open |
| Department jobs | Active postings in Management. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | 9F9DA988B97F52F3BF532C8DED79F8D2 |
| Source | d41e946f-a17a-4db0-b826-21b010c0f44d |
| ATS provider | Paycom ATS |
Description
Description
Position Overview
Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.
Essential Duties and Responsibilities
Effectively implement the restaurant’s initiatives in a well organized and timely manner
Hold employees accountable for their results each shift
Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
Ensure a work environment that is fully in compliance with all federal, state and local laws
Ensure Razoo’s Policies and Procedures are consistently followed by all employees
Ensure all Operations of the restaurant meet the highest standards of quality each shift
Ensure restaurant is consistently staffed with qualified employees each shift
Ensure profit objectives are consistently achieved each shift
Ensure restaurant facility and equipment are consistently up to standard
Ensure exterior areas, i.e.,landscape, lighting and parking lot are kept in excellent condition
Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift
Ensure ambience (music/temp/lighting) is always right
Ensure all financial reporting systems are followed exactly in every area of the restaurant
Ensure costs are controlled carefully and waste is minimal
Closing Manager – Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc.
Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures
Perform additional responsibilities as requested by upper management at any time
Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins
Basic Back-office comprehension to complete EOD/closing paperwork
Qualifications
Licensing Requirements
ABC Certification – as required by state or local laws
Manager Food Handlers Certification – as required by state or local laws
Experience/Education/Knowledge
Integrity – must comply with cash and credit card handling policies and protect the Company’s assets
Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service
Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
Critical Thinking – using logic and reasoning to identify the needs of a given situation
Reading Comprehension – understanding written communications and documents
Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.
Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager
Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
Handwriting – legible writing skills for various Company forms and documents
Time Sharing – the ability to shift back and forth between two or more activities or sources of information
Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
Safety Focused – ability to adhere to Company safety standards at all times
Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time
Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management
Physical Demands
Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.
Move about the dining and kitchen areas quickly and carefully
Stand/walk during entire shift
Climb ladder when reaching for items that are on upper shelves
Ability to hear with accuracy over loud background noise
20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
Comply with Sanitation and Safety Regulations
Working Conditions
Fast-paced environment
Narrow spaces behind bar, between dining tables and in kitchen area
Several guests and co-workers moving about at same time
Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
Exposure to hot (kitchen) and cold (walk-ins) temperatures
Managing many issues and tasks(employees, guests, vendors) at the same time
Full job record
| Job ID | 424e2bd2484f6d3d71530e5fec9920c78cc77d59 |
| Org ID | f10c83fd-0a67-40bb-9fdb-f58a509530cd |
| Source ID | d41e946f-a17a-4db0-b826-21b010c0f44d |
| Board ID | d41e946f-a17a-4db0-b826-21b010c0f44d |
| Provider | paycom |
| Provider Job Key | 187615 |
| Title | Razzoos Front of House Manager (44686) |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Razzoos Concord - Concord, NC 28027; 8011 Concord Mills Blvd, Concord, NC, 28027, USA |
| Department | Management |
| Team | — |
| Employment Type | — |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | NC |
| City | Concord |
| Salary Raw | Description Position Overview Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld. Essential Duties and Responsibilities Effectively implement the restaurant’s initiatives in a well organized and timely manner Hold employees accountable for their results each shift Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities Ensure a work environment that is fully in compliance with all federal, state and local laws Ensure Razoo’s Policies and Procedures are consistently followed by all employees Ensure all Operations of the restaurant meet the highest standards of quality each shift Ensure restaurant is consistently staffed with qualified employees each shift Ensure profit objectives are consistently achieved each shift Ensure restaurant facility and equipment are consistently up to standard Ensure exterior areas, i.e.,landscape, lighting and parking lot are kept in excellent condition Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift Ensure ambience (music/temp/lighting) is always right Ensure all financial reporting systems are followed exactly in every area of the restaurant Ensure costs are controlled carefully and waste is minimal Closing Manager – Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc. Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures Perform additional responsibilities as requested by upper management at any time Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins Basic Back-office comprehension to complete EOD/closing paperwork Qualifications Licensing Requirements ABC Certification – as required by state or local laws Manager Food Handlers Certification – as required by state or local laws Experience/Education/Knowledge Integrity – must comply with cash and credit card handling policies and protect the Company’s assets Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do Critical Thinking – using logic and reasoning to identify the needs of a given situation Reading Comprehension – understanding written communications and documents Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc. Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes Handwriting – legible writing skills for various Company forms and documents Time Sharing – the ability to shift back and forth between two or more activities or sources of information Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment Safety Focused – ability to adhere to Company safety standards at all times Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management Physical Demands Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs. Move about the dining and kitchen areas quickly and carefully Stand/walk during entire shift Climb ladder when reaching for items that are on upper shelves Ability to hear with accuracy over loud background noise 20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer) Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects Comply with Sanitation and Safety Regulations Working Conditions Fast-paced environment Narrow spaces behind bar, between dining tables and in kitchen area Several guests and co-workers moving about at same time Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music Exposure to hot (kitchen) and cold (walk-ins) temperatures Managing many issues and tasks(employees, guests, vendors) at the same time |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | day |
| Source URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=187615&clientkey=9F9DA988B97F52F3BF532C8DED79F8D2 |
| Apply URL | https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=187615&clientkey=9F9DA988B97F52F3BF532C8DED79F8D2 |
| First Seen At | 2026-06-11 08:52:00Z |
| Last Seen At | 2026-06-20 10:08:01Z |
| Last Checked At | 2026-06-20 10:08:01Z |
| Last Changed At | 2026-06-11 08:52:00Z |
| Inactive At | — |
| Source Posted At | 2026-06-10 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=9F9DA988B97F52F3BF532C8DED79F8D2/date=2026-06-20/2026-06-20T10-07-56-548Z-ab19d06540e5633892585c0c8c67ea20f9c3a1b896b03d1121ac57357a971527.json |
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and to be at work on time\\n\\tKnows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management\\n\\n\\nPhysical Demands\\n\\n\\n\\tMust be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.\\n\\tMove about the dining and kitchen areas quickly and carefully\\n\\tStand/walk during entire shift\\n\\tClimb ladder when reaching for items that are on upper shelves\\n\\tAbility to hear with accuracy over loud background noise\\n\\t20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)\\n\\tManual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects\\n\\tComply with Sanitation and Safety Regulations\\n\\n\\nWorking Conditions\\n\\n\\n\\tFast-paced environment\\n\\tNarrow spaces behind bar, between dining tables and in kitchen area\\n\\tSeveral guests and co-workers moving about at same time\\n\\tBackground noise, i.e., guests and employees speaking simultaneously, equipment noise and background music\\n\\tExposure to hot (kitchen) and cold (walk-ins) temperatures\\n\\tManaging many issues and tasks(employees, guests, vendors) at the same time\\n\",\"experienceRequirements\":\"Licensing Requirements\\n\\n\\n\\tABC Certification – as required by state or local laws\\n\\tManager Food Handlers Certification – as required by state or local laws\\n\\n\\nExperience/Education/Knowledge\\n\\n\\n\\tIntegrity – must comply with cash and credit card handling policies and protect the Company’s assets\\n\\tGuest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service\\n\\tActive Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times\\n\\tSpeaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively\\n\\tSocial Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do\\n\\tCritical Thinking – using logic and reasoning to identify the needs of a given situation\\n\\tReading Comprehension – understanding written communications and documents\\n\\tArithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.\\n\\tProblem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager\\n\\tMemorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes\\n\\tHandwriting – legible writing skills for various Company forms and documents\\n\\tTime Sharing – the ability to shift back and forth between two or more activities or sources of information\\n\\tTeam Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment\\n\\tSafety Focused – ability to adhere to Company safety standards at all times\\n\\tWork Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time\\n\\tKnows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management\\n\\n\\nPhysical Demands\\n\\n\\n\\tMust be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.\\n\\tMove about the dining and kitchen areas quickly and carefully\\n\\tStand/walk during entire shift\\n\\tClimb ladder when reaching for items that are on upper shelves\\n\\tAbility to hear with accuracy over loud background noise\\n\\t20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)\\n\\tManual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects\\n\\tComply with Sanitation and Safety Regulations\\n\\n\\nWorking Conditions\\n\\n\\n\\tFast-paced environment\\n\\tNarrow spaces behind bar, between dining tables and in kitchen area\\n\\tSeveral guests and co-workers moving about at same time\\n\\tBackground noise, i.e., guests and employees speaking simultaneously, equipment noise and background music\\n\\tExposure to hot (kitchen) and cold (walk-ins) temperatures\\n\\tManaging many issues and tasks(employees, guests, vendors) at the same time\\n\",\"industry\":\"Management\",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Any\"}",
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"qualifications": "<p><u><strong>Licensing Requirements</strong></u></p>\n\n<ul>\n\t<li>ABC Certification – as required by state or local laws</li>\n\t<li>Manager Food Handlers Certification – as required by state or local laws</li>\n</ul>\n\n<p><u><strong>Experience/Education/Knowledge</strong></u></p>\n\n<ul>\n\t<li>Integrity – must comply with cash and credit card handling policies and protect the Company’s assets</li>\n\t<li>Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service</li>\n\t<li>Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times</li>\n\t<li>Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively</li>\n\t<li>Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do</li>\n\t<li>Critical Thinking – using logic and reasoning to identify the needs of a given situation</li>\n\t<li>Reading Comprehension – understanding written communications and documents</li>\n\t<li>Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.</li>\n\t<li>Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager</li>\n\t<li>Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes</li>\n\t<li>Handwriting – legible writing skills for various Company forms and documents</li>\n\t<li>Time Sharing – the ability to shift back and forth between two or more activities or sources of information</li>\n\t<li>Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment</li>\n\t<li>Safety Focused – ability to adhere to Company safety standards at all times</li>\n\t<li>Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time</li>\n\t<li>Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management</li>\n</ul>\n\n<p><u><strong>Physical Demands</strong></u></p>\n\n<ul>\n\t<li>Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.</li>\n\t<li>Move about the dining and kitchen areas quickly and carefully</li>\n\t<li>Stand/walk during entire shift</li>\n\t<li>Climb ladder when reaching for items that are on upper shelves</li>\n\t<li>Ability to hear with accuracy over loud background noise</li>\n\t<li>20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)</li>\n\t<li>Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects</li>\n\t<li>Comply with Sanitation and Safety Regulations</li>\n</ul>\n\n<p><u><strong>Working Conditions</strong></u></p>\n\n<ul>\n\t<li>Fast-paced environment</li>\n\t<li>Narrow spaces behind bar, between dining tables and in kitchen area</li>\n\t<li>Several guests and co-workers moving about at same time</li>\n\t<li>Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music</li>\n\t<li>Exposure to hot (kitchen) and cold (walk-ins) temperatures</li>\n\t<li>Managing many issues and tasks(employees, guests, vendors) at the same time</li>\n</ul>",
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