DESCRIPTION & REQUIREMENTS
We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands-on”.
- Previous restaurant management experience preferred but not required
- A minimum of 2 years of proven success in a restaurant setting
- ServeSafe Certified
- Basic understanding of the Microsoft suite of programs, Brink POS (preferred)
- English, Basic Spanish (preferred but not required)
- Full Time, In-Person
- Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may be opening, or closing.
- This hands-on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.
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SALARY & BENEFITS
- Starting at $60,000 annually depending on experience, plus bonus
- Dental Insurance
- Employee discount
- Health Insurance
- Short-term Disability
- Long-Term Disability
- Group Life
- Sick Time & Vacation Time or Paid time off
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AS A RESTAURANT MANAGER, YOUR RESPONSIBILITIES INCLUDE...
- Conduct the day-to-day restaurant operations according to company standards and policies.
- Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitality for guests
- Fully understand and embody the culture and historical evolution of the brand.
- Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.
- Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.
- As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions.
- Help to solve all guest-related issues.
- Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.
- Conduct daily pre-shift meetings with the hourly staff.
- Perform end-of-shift closing duties to company standards.
- Communicate operational updates to the General Manager
- Interview and hire new hourly line staff.
- Administer progressive discipline to hourly line staff when necessary.
- Monitor staff performance and actively participate in staff performance reviews.
- Assist with the opening and closing of the restaurant when necessary.
Reports to the Restaurant General Manager.
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