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Restaurant Manager
2 months ago
RESTAURANT MANAGER - NUBELUZ
Salary Range: $75K - $85K
Company Overview:
José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands.
Position Summary
Lead and manage service team to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to the General Manager.
Job Functions/Responsibilities
Lead Service
- Develop, coach and consistently execute service standards.
- Impact service by being on the floor during peak service times.
- Earn the confidence of the team by consistently running a smooth shift.
- Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations.
- Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback.
Performance and Talent Development
- Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member.
- Clearly communicate expectations and hold individuals accountable.
- Provide both positive and constructive feedback to the team in a timely manner and document when appropriate.
- Actively recruit top tier talent.
- Treat potential employees with the same sense of hospitality and respect as employees and guests.
- Execute training program consistently for hourly employees.
- Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities.
Ambassador of JAG Culture
- Seek out opportunities to communicate JAGs vision to team, guests, students, vendors and community in a clear and positive manner.
- Lead by example.
- Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
- Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.
- Create a positive work environment by demonstrating no tolerance for negative behaviors.
- Welcome new ideas and seek feedback from the team and GM by asking questions.
Manage Daily Operations
- Understand, practice and teach policies and procedures.
- Communicate any major facility or operational emergencies to GM immediately.
- Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings.
- Provide a safe, clean, organized and sanitary work environment.
- Understand and ensure all Health Standards, federal and state laws are met.
- Correct all violations with a sense of urgency.
Manage Financial Results
- Understand and execute restaurant plans to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets.
- Demonstrate proficiency in cash management.
- Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard.
- Effectively manage service labor, scheduling and payroll.
- Proficiency with tools such as Compeat, Open Table and Point of Sales systems.
- Reach out to GM for support and training as needed.
- Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience.
- Requires developed communication skills, both verbal and written.
- Most tasks are performed independently or in a team environment with the employee acting as a team leader.
- Ability to maintain compliance with all local, state and federal laws and regulations.
- Extensive knowledge of upscale or fine dining service and sales skills.
- Ability to supervise, train and motivate multiple levels of employees.
- Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
- Extensive knowledge of food industry, restaurants and competitive markets.
- Extensive knowledge of revenue management.
- Participation in the development of short- and long-term financial and operational goals of the restaurants.
- Extensive knowledge of fine dining or upscale restaurant service and salesmanship.
- This position will spend 100% of the time standing or walking.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- May be required to lift trays of food or food items weighing up to 30 lbs. Occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests and employees.
- Requires manual dexterity to use and operate all necessary equipment.
- Required to work nights, holidays and weekends.
