COMPANY DETAIL

Our client is in search of a GAME CHANGER RESTAURANT MANAGER that is committed to making every shift fun and profitable. Must be a fan of sports and have a passion to inspire others to deliver their best performance for an outstanding guest experience! MUST BE ABLE TO SPEAK SPANISH, and have the interpersonal skillset to lead, motivate, and inspire an all female, image-based, waitress & bartending staff. This client is preparing for rapid growth over the next several years, and into new markets! Long term FIT is crucial for the concept's success - NO JOB HOPPERS HERE!

IF THIS SOUNDS LIKE YOU AND YOU HAVE A BURNING DESIRE TO WIN BIG, THEN WE WANT TO TALK WITH YOU! READ ON FOR THE SUMMARY JOB DESCRIPTION DETAILS AND APPLY NOW.

SUMMARY OF THE RESTAURANT MANAGER

The Restaurant Manager is responsible for managing and the daily operations of the restaurant, including the selection, development and performance management of employees. They also oversee the maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant, scheduling of staff, budgeting, accounting, payroll, and other financial matters. Additionally, they assist with the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant Manager is also directly engaged with other crucial areas of responsibility, such as marketing and promotion, and other events. They must be skilled in handling stressful working conditions, be an excellent multitasker, and be able to deal with frequent interruptions calmly and decisively.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Restaurant Manager include, but are not limited to:

-Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and laborcosts.

-Help cast/audition FOH employees in accordance with company image and costume guidelines.

-Motivate FOH employees to provide best-in-class service and hospitality.

-Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

-Enforce sanitary practices for food handling, general cleanliness, and maintenance of federal, state and local laws andordinances.

-Responsible for ensuring consistent high quality of food preparation andservice.

-Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

-Estimate food and beverage costs. Work with the General Manager and Area Manager, and Support team for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimizewaste.

-Estimate food needs, place orders with distributors, and schedule the delivery of fresh food andsupplies.

-Must be ServSafecertified.

-Will uphold all ServSafeguidelines.

-Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into returnguests.

-Ensure that proper security procedures are in place to protect employees, guests and companyassets.

-Ensure a safe working and guest environment to reduce the risk of injury and accidents. Accident reports are completed promptly in the event a guest or an employee isinjured

-Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality andcleanliness.

-Investigate and resolve complaints concerning food quality andservice.

-Provide direction to employees regarding operational and proceduralissues.

-Interview hourly employees. Direct hiring, supervision and development ofemployees.

-Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

-Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for allshifts.

EDUCATION AND/OR EXPERIENCE

High School Diploma Required, Knowledge of Computers (MS Word, Excel)

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies, and procedures, personnel management, record keeping, and preparation of reports.

LANGUAGE SKILLS

Ability to effectively communicate in English and Spanish.

CERTIFICATES, LICENSES, REGISTRATIONS

Must attend orientation and agree to policies and procedures as outlines. Must attend and successfully complete the Manager training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.

PHYSICAL DEMANDS

The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this role, the Manager is regularly required to stand up for a minimum of 12 hours; walk; use hands and fingers to handle, feel, or carry objects, products, or controls; and talk or hear. The Manager must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this role, the Manager is regularly exposed to fumes or airborne particles from the kitchen. The Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level in the restaurant is usually loud.