A thriving Mexican restaurant is seeking a self-motivated Manager with previous experience in the required position to join their hard-working team.
A strong familiarity with the requirements for a food establishment as set forth by the Department of Health & Mental Hygiene is a must.
Must have a Food Protection License from the NYC Department of Health.
Familiarity with Mexican cuisine is not a requirement but would be a definite plus.
The responsibilities of the Manager position range from office tasks such as verifying and reviewing daily sales records to hands-on execution of kitchen & and cashier duties as required.
You will be responsible for supervising a team of 12+ employees daily to ensure all tasks are completed and proper protocol is followed.
MANAGERIAL DUTIES
Cashier Workstation Management:
o Ensure proper hygiene and cleanliness are being maintained at work stations & and by employees.
o Ensure all employees are properly dressed and uniformed (I.E. Wearing Hairnet / Hat, Uniform)
o Ensure the Cashier Workstation is properly stocked. (I.E. Printers are fully stocked with paper, check toner levels, make sure menus are available at counter, replenish Stickers & Buttons)
If any item is running low in stock, make note and notify supervising staff.
o Ensure all orders incoming through online delivery platforms are being input into Point of Sale System and provided to line cook staff
o Monitor the backlog of outstanding orders and change the estimated delivery time guidelines if needed (I.E. from 45 mins to 60 mins)
o Keep track of employee arrival/exit times
o Keep track of employees during any slow time, ensuring that tasks that can be completed during a period of low activity are not left undone until the end the very end of their shift.
o Assist the cashier staff as needed in the event of a lunch/dinner rush period.
Sales &; Customer Management:
o Review the previous day's sales record for any discrepancies. If any are present make note of issue, identify cause and/or reason for issue, and correct.
o Verify if any refunds were issued the previous sales day, if any are present on record, address with cashier who issued the refund and determine if there was just-cause for the refund.
o Review Social Media, and delivery Platforms for customer feedback.
Respond to negative feedback where appropriate, either through direct response through platform where negative feedback was posted, or via mail-out postcard.
o Handle in-person customer service related situations requiring further input than can be provided by Cashiers.
Kitchen WorkStation Management:
o Ensure all employees are following proper hygiene protocol.
o Make sure all containers are properly labeled with their contents and date of production
o Make sure inventory is properly organized in correct storage area
o Make sure all areas are clean and not in a state that would warrant a health code violation.
o Monitor the serving sizes being provided by line cook staff
o Monitor and ensure that all outstanding orders are being prepared in a timely manner
o Monitor employee arrival/exit times
o Assist the kitchen line cook staff as needed in the event of a lunch/dinner rush period.
Inventory Management &; Other Managerial Tasks
o Review available supplies and inventory of both perishables & dry goods.
Verify any items requiring purchase, and place order with vendors according to established delivery schedules
o Establish the weekly schedule to be posted on the premise no later than two (2) days before the last day of the current week. If any employees require a change/alteration to their shifts, make changes as needed to ensure all positions will be covered.