Ideal candidate must be able to work in a team-oriented environment, be self-motivated, strong leadership, thrive on achievement of goals, flexible, detail oriented.
Essential Functions & Duties
Creates and maintains an environment of hospitality and excellence in execution.
Respond to customer comments and criticism in a constructive and positive manner.
Proactively seeks out and resolves guest concerns or issues and use such opportunities as development/coaching tools for hourly staff.
Mentors and coaches hourly staff to ensure their focus is on building authentic guest relationships.
Staffs restaurant with quality employees who are committed to high standard of performance.
Ensure that company procedures, policies and applicable labor laws and regulations are enforced and observed.
Monitors and reviews work activities of the hourly staff, sets performance expectations and periodically monitors and appraises employee performance.
Purchasing and Cost Control
Ensures that all menu items are prepared according to recipe and presented in accordance with the company standards.
Ensures that food delivers to the restaurant is in good quality, invoices are correct and food is stored in a temperature-controlled unit within the allowed time of delivery.
Ensures established standards of food safety and sanitation are maintained.
Provides proper & detailed training for all hourly personnel.
Handle employee issues such as tardiness, cell phone, attitude, language, etc.
Assist staff when busy (expedite or run food, pour water, bus tables, seat customers, etc.)
Manages the performance of all assigned hourly staff members and others in the absence of the GM.
Inspires staff daily to help foster morale.
Effectively communicates the company’s standards and expectations in daily pre-shift meetings.
Establishes a solid working relationship with the Kitchen staff to ensure unity between the back and front of house teams.
Quality of Operations
Execute company policies and procedures.
Organize and conduct pre-shift and departmental meetings daily.
Maintain all reservation systems and book to accommodate business demands.
Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory.
Follows company-established procedures for tracking and processing labor dollars.
Utilizes and accurately maintains all company established forms, binders & checklists.
Builds sales to maximize bottom line results.
Achieves budgeted goals utilizing the company’s best practices.
Maintains inventory levels following company established guidelines for ordering and receiving.
Codes and approves daily and weekly invoices accurately utilizing the chart of accounts.
Deposits cash & credit cards on daily basis and per the company’s established procedures.
Follows company established procedures for accepting and handling all non-cash payments (I.E. trade scrip, discount coupons, promotion & administrative expenses, etc.).
Maintains accurate records.
At least four (4) years progressive management experience within a full service, high volume, and corporate environment preferred.
BA/ BS in Hospitality/Restaurant Management preferred.
Experience with Aloha POS and MenuLinks systems preferred.
Proficient in MS Word, Excel, and Outlook.
Must excel in customer service.
Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time.
Requires strong and professional verbal and written communication skills.
Light work: Employee may be required to lift 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds.
Non-slip/non-skid shoes with closed toes
Requires frequent bending and/or squatting and/or twisting
Generous bonus opportunity
Compensation package based on experience