Restaurant Operations Manager

4 weeks ago

Festus, Missouri, United States HC-Resource Full time
Job Overview

HC-Resource is seeking a highly skilled and dynamic Assistant General Manager to handle the day-to-day management of the restaurant. As AGM, you will be responsible for training, leading, counseling, and developing team members to maximize sales and profitability, control expenses, meet budgetary constraints, handle guest complaints, and ensure sanitation, safety, and food quality.

Key Responsibilities
  • Manage hourly employees, including conducting performance evaluations, coaching, and discipline.
  • Review applications, interview, and make recommendations to hire hourly employees.
  • Carefully observe kitchen operations and address any issues promptly and directly.
  • Direct work for employees, including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurant.
  • Drive sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.
  • Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
  • Execute the CHARM Service Model with every team member and every guest.
  • Provide, direct, and schedule Front of House and Back of House training to ensure all team members have current knowledge of all policies, procedures, and specs.
  • Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.
  • Follow the Operations Playbook to ensure consistent daily operations.
  • Utilize the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with the management team.
  • Enforce appropriate security measures at the restaurant to ensure the safety of employees and guests.
  • Manage food, supplies, and liquor costs by conducting weekly inventory.
  • Understand, manage, and practice safe food handling procedures.
  • Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
  • Ensure all equipment is in good repair.
  • Manage all processes, including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
  • Coach team members to ensure food and beverages are prepared to recipe specifications regarding portion, preparation, and plate presentation.
  • Maintain a valid food safety certificate and any local compliance certifications.
  • Execute new initiatives, including new product and menu rollouts.
  • Liv[e] our core values every day: Be Real. Do Good. Walk Together.
Requirements
  • Must be at least 21 years old.
  • High School Diploma or High School equivalency required. Bachelor's Degree preferred.
  • Prefer 2 years of hands-on restaurant management experience.
  • ServSafe Certified preferred or able to obtain certification within 90-days of employment.
  • Valid Driver's License.
  • Commitment to excellence in friendly service.
  • Proven ability to grow sales.
  • Ability to inspire and motivate others.
  • Able to analyze issues and problem-solve.
  • Sets clear goals for themselves and their team.
  • Demonstrates strong verbal and written communication skills.
  • Fosters collaboration and teamwork within their team.
Physical Requirements
  • Regular attendance and the ability to work up to 55 hours/week.
  • Ability to stand or walk for hours at a time.
  • Ability to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop.
  • Ability to frequently lift and carry items up to 50 lbs.
  • Ability to tolerate significant changes in temperature.
  • Ability to tolerate frequent immersion of hands in water and cleaning or sanitizing solutions.
  • Good close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

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