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Right Hand Manager- Denver

Smokin Fins

Right Hand Manager- Denver

Littleton, CO
Full Time
Paid
  • Responsibilities

    Smokin Fins is looking for dynamic Managers in the Denver area who are committed to creating a culture that believes our success is defined by the happiness of everyone we encounter. We develop our Fin Family and work to promote from within.

    Our recipe for success is our core values:

    F = FINHEADS – Obsessively focused on our customers and other FinheadsI = INTEGRITY– In all that we do, it is the backbone of our organizationN = INTANGIBLES – Areas that set us apart from others in our industryS = SALES & SERVICE – Define the important drivers to our business model

    If you want to learn more about Lucky Fins/Smokin Fins, we encourage you to visit our website at www.finsconcepts.com

    A successful Lucky Fins/Smokin Fins Manager directs and coordinates activities of one or more departments, such as engineering, operations or sales, or a major division of the business organization and aids chief administrative officers in formulating and administering organization policies by performing the following duties personally or through subordinate managers.

    The primary responsibility of the Manager is to set and achieve the highest standard in all areas of restaurant management which includes ensuring excellent customer service, team development, high-quality foods, food safety, store cleanliness, and maximum profitability.

    ESSENTIAL FUNCTIONS:

    Participates in formulating and administering company policies, directing and coordinating all divisional department activities to develop and implement long-range goals and objectives to meet business and profitability growth objectives.

    Reviews analyses of activities, costs, operations and forecast data to determine department or division progress toward stated goals and objectives.

    Confers with the chief administrative officer and other administrative personnel to review achievements and discuss required changes in goals or objectives resulting from current status and conditions.

    Develops, reviews, updates, and implements business strategic planning, including sales, financial performance, and new product development.

    Oversees manufacturing and materials departments to review production and operating reports and resolve operational, manufacturing and facility problems to ensure minimum costs and prevent operational delays and to meet future growth.

    Oversees key projects, processes and performance reports, data and analysis.

    Reviews and supports engineering and sales to oversee design concepts with the fundamental or new technology used for new or existing products or improvement to provide cost reduction, safety, customer requirements, and market growth.

    Reviews operations and plans to meet requirements for sales planning and to ascertain manufacturing or outsourcing requirements to develop new markets.

    Reviews and approves preparation of accounting analysis for budgetary planning and implementation, production efficiency, financial reporting, budgetary planning and submittal for capital expenditures.

    Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.

    Develops a strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.

    Accomplishes subsidiary objectives by establishing plans, budgets, and results from measurements; allocating resources; reviewing progress; making mid-course corrections.

    Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.

    Minimum of two years’ experience required as a previous Restaurant Hospitality Manager. We offer a competitive benefits package! Salary DOE

    Job Type: Full-time

    Salary: $55,000.00 to $70,000.00 /year