Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development Cork Wine and Tapas is located in the heart of Historic Downtown New Bedford, Massachusetts. Specializing in creative cuisine, we offer a dynamic menu which features both tapas and full entrees. An eclectic eatery, the Cork menu highlights our city's love affair with the sea while also including a wide range of options for both vegetarian and meat lovers alike. Under new leadership and a new chef, we have created a unique dining experience, indoors in the historic Joseph Taber building or outdoor dining along the cobblestones, which focuses on ambience, familiarity, and outstanding food. Cork hosts local musicians on a weekly basis and we take pride in our connection with the local theater and art community. Stop by on a "Z Night" and you will find tables packed with diners enjoying our special wine flights and meals of shared tapas before and after their outings to the Zeiterion Theatre. We also present varied programming on AHA nights, a free arts & culture celebration which takes place the second Thursday of every month in Downtown New Bedford. Cork has an exclusive event space, with patio access & harbor views, which can be reserved for any event including private dinner with friends, corporate functions, bridal & baby showers & even wedding parties. Position Overview: Seeking part time manager to work 2 solo MOD shifts per week along with Friday and Saturday closing shifts alongside GM The MOD/Shift Supervisor is responsible for overseeing the daily operations of the restaurant to ensure that guests have a positive experience which exceeds their expectations. They work closely with upper management to implement caring customer service, front of the house team policies and building upkeep. At Cork Wine and Tapas, we value our team members and guests and expect the Manager On Duty to operate the restaurant with care and attention to details that impact all levels of our service. We have created an Operations Manual which must be used by ALL shift managers and enforced by the manager on duty, which expands on the following best practices. When in doubt, please reach out to upper management for direction. Responsibilities Always speak with guests to address concerns and solve problems. Follow training procedures for all new employees and retrain team members as needed. Create work schedules for restaurant staff. Assist in hiring employees who reflect company values. Handle discipline within the team with care, always following the “Firm, Fair, and Consistent” company policy. Shift cash management Oversee smooth operations during service hours and assist front of house staff, especially during understaffed shifts Be responsible for adhering to budgets Place orders for products and supplies Make sure that all service sidework, daily and weekly cleaning is completed Always complete a perimeter walk pre-shift and throughout the day to ensure that the grounds are clean and the sidewalks are safe Always complete a final walk through prior to opening and prior to closing Follow company policies at all times Be innovative and creative daily to find new ways for the restaurant to improve Education & Experience Bachelor’s Degree in Accounting or Finance, preferred 3+ years of relevant professional experience Outlook & Microsoft experience Online scheduler (7Shifts), other experience such as Hot Schedules is relatable The Right Fit for the Team… Be able to work effectively in a highly collaborative team environment Be ready to “roll-up” the sleeves and get into the details Be detail oriented, organized and able to meet deadlines Have a high energy and positive approach to day-to-day tasks and challenges Have confidence to present recommendations Have excellent problem solving and analytical skills Be an effective communicator Have strong character and a high level of integrity Benefits and Perks Ongoing Training; Hospitality, Food & Beverage, etc. Ongoing Private Event and Business Event Training Flexible Scheduling Growth and Advancement across our Restaurant group #J-18808-Ljbffr