Job Summary:
The position will be responsible for managing the front of the house restaurant operations and ensure profitability and cost efficiencies at the venue.
Job Description:
- Manage and organize the daily restaurant operations from scheduling and payroll to guest interactions, ensuring accuracy and maintaining the highest level of venue standards.
- Deal with all aspects of recruitment and performance management, including disciplinary procedures. Ensure performance appraisals are done in a timely manner. Train the restaurant team to improve product knowledge and service standards.
- Process the weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, and assist team members with any inquiries.
- Coach, counsel, and evaluate all members of the front-of-house team using fair and consistent practices.
- Develop and implement operating standards and implement and maintain all training manuals as appropriate.
- Assign and instruct staff in details of work; observe performance and encourage improvement where necessary.
- Communicate with employees effectively, listen to and understand requests, respond with appropriate actions, and provide accurate information.
- Interact with all department personnel and restaurant staff as needed.
- Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs.
- Work closely with superiors in monitoring and updating pricing on the menu to ensure effective cost control.
- Complete all daily pre- and post-manager shift duties.
- Monitor all cash transactions and ensure cash totals balance at the end of each shift. Ensure all cash and credit card receipts are kept in a secured area.
- Communicate any unusual events and customer feedback received with the management team.
- Take proactive steps to ensure a problem-free guest experience and follow up on any service recovery situations; ensure that the executive team is aware of any mishaps that occur.
- Ensure compliance with all federal, state, and city laws surrounding the sale and consumption of alcohol, health and safety requirements are in continuous compliance and equipment is cleaned thoroughly and all stock is organized and clean.
- Perform daily and weekly inventory; monitor stock usage and minimize breakage.
- Ensure no items are distributed without being entered into the point of sale system.
- Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
- Produce daily and weekly reports that measure sales and loss.
- Assists and/ or completes additional tasks as assigned.
EXPERIECE/SKILLS:
- Minimum of five (5) years of restaurant operations experience required with progression in position.
- Must have strong problem-solving skills.
- Ability to lead by example.
- Ability to act in a professional manner always.
- Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public.
- Ability to maintain a high level of confidentiality.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to demonstrate a positive attitude always.
- Ability to keep an open and objective view.
- Ability to listen empathetically and be respectful always.
- Ability to maintain composure and stay focused.
- Ability to maintain personal integrity.
- Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions.
- Ability to handle a fast-paced, busy, and somewhat stressful environment.
- Ability to work under pressure and meet deadlines.