Restaurant Operations Manager
3 weeks ago
Sushi Marquee is a unique dining experience that combines the nostalgia of 80s and 90s movie culture with a modern twist. As a Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant, including the selection, development, and performance management of front-of-house employees. Your goal will be to ensure that every guest has a memorable and enjoyable experience.
Key Responsibilities:
- Oversee and manage all areas of the restaurant, making final decisions on guest service issues.
- Investigate and resolve food quality and service complaints, communicating with guests and employees to solve problems and ensure complete guest satisfaction.
- Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are being adhered to at all times.
- Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services.
- Maintain the restaurant's image, including cleanliness, proper uniforms, and appearance standards.
- Ensure good safety practices among employees and guests throughout the restaurant, assisting in the maintenance of proper emergency and security procedures.
- Coordinate department scheduling.
- Be responsible for accurate and timely data entry in accordance with corporate office guidelines.
- Participate in and lead store-level events, initiatives, and marketing activities.
- Follow all federal, state, and local laws, codes, and regulations outlined in the Sushi Marquee Employee Handbook.
Food Safety and Planning:
- Ensure sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas, ensuring compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Ensure consistent high-quality food preparation and service.
- Supervise inventories and estimate food and beverage costs.
- Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Financial:
- Verify the receipt of all orders to ensure correct quantities and pricing.
- Review financial information such as sales and costs, monitoring budgets to ensure efficient operation and that expenditures stay within budget limitations.
- Take action to prevent deviation from budget.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
- Be responsible for ensuring that all financial (invoices, reporting) and employee and payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
Employee Related:
- Provide direction to employees regarding operational and procedural issues.
- Interview, select, and hire hourly employees.
- Conduct new hire orientations, train employees on the Sushi Marquee mission, culture, and guest experience objectives.
- Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
- Prepare schedules to ensure the restaurant is staffed for all shifts.
Requirements:
- Minimum one year management-level experience and/or lead training or supervisory experience in the restaurant industry in a full-service, high-volume concept or minimum one year as a certified trainer at Sushi Marquee with good performance and results.
- Proficiency in food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and preparation of reports.
- Excellent basic math skills and the ability to operate a POS system.
- College degree in hospitality management or a related field preferred.
- A combination of practical experience and education will be considered as an alternative.
- Knowledge of computers (MS Word, Excel).
- High school diploma required.
- Valid driver's license required.
- Eligible to work in the United States.
- Agree to background and credit check.
- ServSafe certified, alcohol service certified.
Physical Demands:
Must be able to perform a variety of physical activities, including standing for long periods, climbing, walking, bending, reaching, and lifting up to 50 lbs. Ability to carry and lift cookware containing hot or cool foods and liquids. Repetitive hand and wrist motion may be required. Working with hot, cold, and hazardous equipment as well as operating phones, computers, and other office equipment. Shift Flexibility: Must be able to work different shifts, including holidays, nights, and weekends. Typical work week = 50 hours.
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