Job description
Assisting with overseeing all aspects of the staffing of the restaurant and supervision of hourly employees. In particular:
Recruiting and Hiring
Determine appropriate staffing levels.
An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
Interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.
Training
Training of all new employees.
Daily feedback and review of training with every trainee shift by shift.
Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.
Day to Day Supervision
Supervision of front-of-house hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict resolution.
Assess trends in customer volume and make daily staffing decisions based upon such volume.
Leadership
Responsible for working as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.
Functions as a role model to staff. A Manager maintains a positive attitude, always working to improve the restaurant.
Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being achieved.
Build the Business
Increase guest counts by ensuring excellence and instills this philosophy to every employee.
Understand the expectations for food and beverage quality in order to actively manage the product quality and consistency on a daily basis.
Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels and the overall ambiance of the restaurant.
Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.
Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.
Possess a working knowledge of the systems used within our company. A successful Manager at Restaurants will be proficient in the following:
Opening and closing procedures
Producing accurate monthly inventories
Food knowledge
Beverage knowledge
POS System
Service Channel
Open Table
Requirements:
A minimum of one year of management experience in a guest-centric, service focused restaurant
Excellent communication and critical thinking skills.
Experience hiring, training and mentoring a diverse hourly staff.
Basic PC knowledge and comprehension (Word, Excel, scheduling software, Open Table, Resy, Applicant Tracking Onboarding HR systems).
Health department Food Protection Certificate
able to work a 55 hour week
please post your resume in the body of the E mail