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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

FieldValue
Company9F9DA988B97F52F3BF532C8DED79F8D2
TitleRazzoos Front of House Manager (44686)
Normalized title-
Department / teamManagement
LocationConcord, NC, United States
Work model-
Employment type-
Salary-
Statusactive
ATS providerPaycom ATS
Posted / first seen2026-06-10 / 2026-06-11
Changed / last seen2026-06-11 / 2026-06-20

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Linked records

Company9F9DA988B97F52F3BF532C8DED79F8D2
Sourced41e946f-a17a-4db0-b826-21b010c0f44d
ATS providerPaycom 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 ID424e2bd2484f6d3d71530e5fec9920c78cc77d59
Org IDf10c83fd-0a67-40bb-9fdb-f58a509530cd
Source IDd41e946f-a17a-4db0-b826-21b010c0f44d
Board IDd41e946f-a17a-4db0-b826-21b010c0f44d
Providerpaycom
Provider Job Key187615
TitleRazzoos Front of House Manager (44686)
Normalized Title
Statusactive
Activeyes
Location TextRazzoos Concord - Concord, NC 28027; 8011 Concord Mills Blvd, Concord, NC, 28027, USA
DepartmentManagement
Team
Employment Type
Workplace Type
Remote Policy
CountryUnited States
RegionNC
CityConcord
Salary RawDescription 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. 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Salary Min
Salary Max
Salary Currency
Salary Periodday
Source URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=187615&clientkey=9F9DA988B97F52F3BF532C8DED79F8D2
Apply URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=187615&clientkey=9F9DA988B97F52F3BF532C8DED79F8D2
First Seen At2026-06-11 08:52:00Z
Last Seen At2026-06-20 10:08:01Z
Last Checked At2026-06-20 10:08:01Z
Last Changed At2026-06-11 08:52:00Z
Inactive At
Source Posted At2026-06-10 00:00:00Z
Source Updated At
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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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    "jobTitle": "Razzoos Front of House Manager (44686)",
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