Restaurant Operations Manager

3 days ago

Charleston, South Carolina, United States JINYA Ramen Bar Full time
Job Title: Restaurant Front of House ManagerJob Summary:

As the ambassador of excellence for JINYA Ramen Bar, the Front of House Manager is responsible for ensuring that food and service standards are consistently met. This role requires daily guidance and motivation of team members, maximizing productivity, maintaining cleanliness, and adhering to service and hospitality standards.

Key Responsibilities:
  • Maintain a safe, secure, and healthy work environment by enforcing sanitation standards and procedures, complying with legal regulations, and securing revenues.
  • Ensure restaurant cleanliness, specifically the front of house area, and oversee all aspects of safety protocols within the kitchen and restaurant setting.
  • Develop and manage the front of house team, supporting and leading both front and back of the house, and execute excellent food and service quality controls.
  • Manage service and hospitality standards by consistently monitoring and reviewing all aspects of service and hospitality, utilizing the steps of service.
  • Control costs by reviewing labor, minimizing waste, and ensuring guests receive the highest excellence in service and hospitality.
  • Order and review beverage supplies, ingredients, and other bar items in a timely and cost-effective procedure, maintaining inventory levels and conducting inventory with management team.
  • Create schedules for front of house team members, ensuring efficient labor costs based on daily sales, and labor as required by anticipated business needs.
  • Oversee, schedule, and review necessary repairs and maintenance on front of house equipment, ensuring it is kept clean and in excellent working condition.
  • Coordinate daily front and back of the house operations with restaurant team members, from sales goals to review product quality, and organize and supervise shifts.
  • Appraise front of house team members' performance and continuously provide feedback to improve service and productivity.
  • Respond efficiently and accurately to any guest complaints and corporate communications.
  • Work closely with the General Manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage, and labor costs.
  • Train, develop, and manage current and new front of house team members on safety, beverage recipe adherence, and service and hospitality standards.
  • Ensure all aspects of the front of house operate effectively and efficiently, and guests receive the best dining experience.
Requirements:
  • Minimum 2 years of experience in restaurant and/or hospitality restaurant, preferably high-volume and fast-paced restaurant experience.
  • Outstanding and professional verbal and written skills, with strong ability to multi-task.
  • Ability to read and comprehend simple instructions, short correspondence, and memos, and ability to write simple correspondence.
  • Ability to lead by example, inspire and motivate team spirit, and effectively present information in one-on-one settings and/or small group situations.
  • Ability to work well under pressure, conduct and assess restaurant inventory, and possess knowledge of restaurant systems, including ALOHA or other POS systems, and MS Office.
  • Capable of conducting and assessing restaurant inventory, and must have knowledge of restaurant systems, including ALOHA or other POS systems, and MS Office.
  • Possesses excellent interpersonal communication skills, with qualities of integrity, credibility, and commitment to corporate mission, and exceptional organization and leadership skills.
  • Must be dependable and reliable, 21 years of age or older, and able to work flexible hours, including weekends and holidays.
  • Experience working in a multi-cultural environment is a plus.
Work Environment/Physical Demands:

This job operates in a fun yet professional restaurant environment. The manager will occasionally ascend/descend a ladder to reach overhead items, frequently communicate with staff, guests, and other team members, and must be able to exchange accurate and factual information in all cases.

The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear, frequently required to stand, walk, use hands to finger, handle, or feel, and reach with hands and arms.

The manager must be able to distinguish between sweet, savory, and other food flavors, work indoor/outdoor restaurant environment, which might be hot, humid, and wet, and be able to reach, bend, and frequently lift/move up to 50 pounds.

Be able to work in a standing position for long periods of time.

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