Restaurant Operations Manager

5 days ago

Stanford, California, United States Tender Greens Full time
Job Summary

Our Junior Restaurant Supervisor is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. This is a non-exempt position.

Key Responsibilities
  • Exemplify exceptional guest service and foster an enthusiastic and uplifting environment
  • Assist with enforcing safe work behaviors and safety standards to maintain a safe workplace
  • Assist the GM in training front of house team members to achieve established policies and procedures
  • Assist the Executive Kitchen Manager in the training of kitchen team members using the certification process
  • Assist in the rollout of limited time menu offers or new menu items and recipe changes
  • Assist in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for service
  • Advise Executive Kitchen Manager and General Manager of any employee-related issues
  • Assist in day-to-day practices related to the team, including initial and ongoing training
  • Review and guide the completion of Front of House team members' training checklist and certification using Tender Greens Training Certification Process
  • Assist in morning and evening line checks, food tastings, and pre-shift meetings
  • Participate in food safety and line checks to ensure food standards are met and executed safely
  • Communicate team member and guest injuries to the GM and EKM at the time of injury and follow proper Tender Greens protocols when the GM and KM are not present
  • Participate in employee safety training and LMS signoffs and meet safety standards
  • Participate in handling guest complaints that occur during their shift when a GM and EKM is not present
  • Assist with the opening and/or closing of the restaurant depending on the schedule
  • Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy, such as comps & re-opening/re-printing checks, conducting same-day refunds, and doing a system refresh
  • Conduct nightly notes and enter sales into the purchase tracker
  • Take catering orders and/or verify catering orders are fulfilled accurately and on time before handing over to the guest or third-party delivery
  • Assist in overseeing Health Department visits when the GM and EKM are not present
  • Support operations by performing any other duties as assigned to ensure the restaurant is producing to standards
  • Assist in the ordering of food items, including grocery, meat, fish
Qualification Requirements
  • Prior kitchen and FOH experience
  • Demonstrated leadership skills, including coaching, and motivating a team
  • Solid base knowledge of culinary technique and its practical application
  • Must enjoy and be able to succeed in a fast-paced and high-stress work environment
  • Customer service-focused and solution-oriented
  • Ability to work a flexible schedule based on restaurant needs
  • Commitment to continuing culinary development in both technique and perspective
  • Ongoing current Food Safety Manager certification
  • Bilingual Spanish/English is a plus
Physical, Cognitive, Social, and Environmental Requirements
  • Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
  • Repetitive forward bend of head/neck
  • Some bending/kneeling/stooping/twisting/reaching required
  • Some repetitive motion and force required
  • Must be able to stand/walk for long periods of time (not all at one time)
  • Must be able to work in a hot kitchen environment
  • Sight, speech, and hearing necessary to communicate with Team Members, Vendors, and Guests
  • Sight and good sensation necessary to prevent burning oneself while in the kitchen areas
  • All requirements are subject to possible modification to reasonably accommodate individuals with disabilities
Pay Rate

$20/hour + tips

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