Restaurant Manager

3 weeks ago

Honolulu, Hawaii, United States 604 Hospitality Group Full time
Job Summary

The Front of House Manager is responsible for the day-to-day operation and management of the restaurant. This includes training, supervising, and scheduling front-of-house staff, as well as ensuring that the restaurant provides excellent service to guests while adhering to company policies and procedures.

Responsibilities
  • Coordinate daily operations to ensure seamless execution of service.
  • Manage a team of front-of-house staff, including scheduling and training.
  • Assist in the interviewing and hiring of front-of-house positions.
  • Ensure high-quality service and full-time guest satisfaction during all hours of operation.
  • Ensure all quoted seating times are met and the waitlist is executed properly at the host stand.
  • Ensure kitchen ticket times do not exceed or violate company standards.
  • Maintain order and discipline in the restaurant during working hours.
  • Attend management training/meetings, including leadership and HR management training.
  • Execute opening and closing duties to ensure they are completed correctly and that cleanliness and maintenance are maintained 100% of the time.
  • Responsible for daily deposits and the correct operation of the POS systems.
  • Inventory and maintenance of par levels for front-of-house items as assigned.
  • Provide excellent customer service to guests and excellent leadership to all employees.
  • Gain working knowledge of sales goals, cost of goods sold, labor allotments, budget variance, inventory counts, and all other reporting data as assigned.
  • Enforce and monitor all health, safety, and sanitation standards in accordance with company policy.
  • Handle/respond to guest complaints according to provided guidelines as needed.
  • Work closely with all management team members, including the Executive Team, to provide seamless execution of operational service.
  • Perform all other duties as assigned, including but not limited to specific areas of responsibility assigned by AGM.
Qualifications
  • Must be at least 18 years old.
  • 2+ years of restaurant management experience is preferred.
  • Positive attendance and work performance record.
  • Extensive food and beverage knowledge.
  • Strong leadership, motivational, people, verbal, written, and communication skills.
  • Customer service experience as a Manager.
  • Excellent decision-making, communication skills, and strong time management skills.
  • Experience using POS systems and cash handling.
  • Passion for food and restaurant industry.
  • Familiar with restaurant and workplace safety policies and procedures.
  • Strong computer skills, including G-Suite (i.e. Docs, Sheets, Slides, etc.).
  • Ability to influence others and interact with all levels of the organization.
  • Organized and detail-oriented approach, including strong analytical and tactical execution.
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
  • Ability to work extended hours, including weekends and/or holidays.
  • Must be able to lift and/or carry up to 20 lbs. occasionally.
  • Outstanding oral and written communication skills.
  • High energy, positive personality with a sense of urgency.
  • Strong organizational skills, can-do and positive attitude with the ability to prioritize, multi-task, and meet deadlines and resolve issues effectively in a changing work environment.
  • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
  • Must have the ability to stand and walk for extended periods of time.
  • Must have the ability to lift, stoop, and bend.
  • Must be reliable and punctual.
  • Must be efficient and accurate with money and figures, including cash management.
  • Must be able to pass food safety training.
  • Must be able to work flexible hours, including evenings, weekends, and/or holidays.

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