JOB SUMMARY
The Manager assists the General Manager in the responsibility for the health of the restaurant including financial health, staff inspiration and development, organizational systems, and facilities maintenance. He or she should assist in guiding operations in all aspects, develop human resources, and maintain a progressive business strategy.
OPERATIONAL RESPONSIBILITIES
ESSENTIAL FUNCTIONS
- Manage employee outcomes by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring appraising, and reviewing job contributions; enforcing policies and procedures.
- Achieve operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, guest-service, safety, security, and health standards; identifying and resolving problems; completing audits; identifying, developing, and implementing system improvements.
- Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
- Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.
- Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
HOSPITALITY
- Floor presence with advanced table touching and guest interaction. Develop familiarity with regulars.
- Build on emotional connections with guests and staff.
- Accountability for service staff team functions at Host, Server, and Bartender levels.
- Navigate various guest complaints, and recovery of such as service/hospitality issues, food, and food related illness.
OPERATIONS AND SYSTEMS
- Facilities Management: understanding of equipment, repair, and vendor list regarding service and operations of facilities.
- Toast: Advanced Point of Sale functions including menu creation, comps/ voids, reporting, timekeeping and aloha enterprise reporting, troubleshooting, printer routing, sales, and complete understanding of menu creation.
- Scheduling: Employee information management, complete scheduling functionality and strategy.
RUNNING A SHIFT
- Influence flow, energy, communication, and performance of service.
- Manage staffing, time management, and quality of execution for the entire FOH team.
- Enhance operational loop to include expanded responsibilities of facilities and systems management.
- Take a proactive approach to division of duties, time management, and priorities.
- Opening and closing procedural duties. Assist with opening and closing procedures.
- Accountable for running a smooth shift.
COMMUNICATION
- Maintain strong communication between host and floor staff and other managers.
- Mandatory attendance and participation at weekly store meetings.
- Follow through with store and team goals and initiatives.
- Utilize resources and facilitate emergency management. Know who to call for what needs, who should be informed, and follow proper follow-up protocol.
- Assist GM on Conduct Feedback and One-on-ones. Foster lines of communication from BOH to FOH, front line staff to management. Promote an open-door policy.
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
Experience level:
Restaurant type:
Shift:
- 10 hour shift
- Day shift
- Evening shift
Weekly day range:
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Katy, TX 77494 (Required)
Work Location: In person