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Morning Belle Manager - Grand Rapids, MI

Morning Belle

  • Grand Rapids, Michigan
  • 17 days ago

    Highlights

    The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas.

    Numbers & Facts

    LocationGrand Rapids, Michigan

    Description

    The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. This role involves managing daily activities, developing team members, and stepping into any position as required. Created as a growth opportunity, this position trains high-potential teammates for future General Manager roles. When the General Manager is not in the restaurant, the Manager is the senior leader on duty.

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    Essential Duties: 

     

    • Partner with the GM to maintain a healthy P&L through sales growth and cost control. 

    • Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries. 

    • Work in various roles throughout the restaurant to support team needs and ensure smooth service. 

    • Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits. 

    • Act as Host when needed, delivering a best-in-class guest experience. 

    • Interview, hire, and onboard hourly team members. 

    • Foster a culture rooted in Meritage Values, emphasizing personal and professional development. 

    • Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards. 

    • Prepare the restaurant for opening and closing using established checklists and procedures. 

    • Train team members in both operational and soft skills using standardized training programs. 

    • Responsible for formal and informal performance management. 

    • Develop leadership skills by working closely with the GM and mentoring future leaders. 

    • Perform other duties as assigned. 

     

    Working Conditions: 

     

    Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule, including nights, weekends, and holidays, is . 

    Experience:  

    Required:  

    • High School Diploma or GED. 

    • 1–2 years of management experience in a casual dining restaurant. 

    • ServSafe and Alcohol certified 

    Preferred:  

    • Bachelor’s Degree 

    • 3+ years of management experience in a casual dining setting.Experience managing both Front and Back of House operations. 

    • FOH and BOH restaurant management experience 

    Knowledge and Abilities: 

    • Strong understanding of restaurant operations, including scheduling, inventory, and cost control. 

    • Ability to lead, motivate, and develop a diverse team. 

    • Knowledge of food safety and sanitation standards. 

    • Ability to resolve guest concerns with professionalism and empathy. 

    • Comfortable working in all restaurant roles as needed. 

     

    Education:  

    Bachelor’s Degree in Hospitality, Business, or related field. 

    We are an Equal Opportunity Employer. Inclusion is at the heart of our business.

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