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TableOne - Restaurant Manager

4 months ago

San Francisco, United States TableOne Hospitality Full time

TableOne Overview:

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location:

Bar Sprezzattura San Francisco, CA

Overview:

The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities:
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Ensuring incoming staff complies with company policy
  • Training staff to follow restaurant procedures
  • Maintaining safety and food quality standards
  • Organizing schedules
  • Keeping track of employees hours and recording payroll data
  • Ordering supplies while staying within budget limitations
  • Supervising daily shift operations
  • Ensuring all end of day cash outs are correctly completed
  • Coordinating daily front- and back-of-house restaurant operations
  • Controlling operational costs and identifying ways to cut waste
  • Appraising staff performance
  • Interviewing/recruiting new employees
  • Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.
Qualifications:
  • 2-4 years experience in similar or equivalent role
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Always maintain a warm and friendly demeanor.
  • Process payroll in a weekly/biweekly basis.
  • Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
  • Clear understanding of State, Federal, and Local employment laws.
  • Ability to respond to guest complaints in a timely manner.
  • Work with the management team and keep them informed of any pertinent issues as they arise.
  • Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
  • Monitor quality of service in the outlet.
  • Ensure compliance with all local liquor laws, health, and sanitation regulations.
  • Ensure compliance with SOPs and requisition procedures.
  • Be visible on the floor and assist staff during each meal period.
  • Conduct staff performance reviews in accordance with our standards.
  • Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
  • Be involved in and conduct departmental training.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
  • Ensure overall guest satisfaction.