Restaurant Operations Manager

1 week ago

Chicago, Illinois, United States Master Concessionair Full time
Job Description

Master Concessionair is seeking a highly skilled and experienced Restaurant Assistant Manager to join our team. As a key member of our restaurant operations team, you will be responsible for assisting the Manager in all day-to-day restaurant operations.

Key Responsibilities:
  • Assist the Manager in overseeing restaurant operations, including BOH and FOH hiring, supervisor/employee development and training, performance documentation, and adherence to all Master Concessionair policies and procedures.
  • Ensure the highest level of customer service throughout the operation, being a role model/leader with the ability to solve problems, make informed decisions, and manage the workforce and time wisely to achieve maximum results.
  • Specialize in designated areas of focus, such as Bar, Market, Commissary, or other unique areas as dictated by the Brand, General Manager, or Director of Operations.
  • Attend and contribute to management meetings as required, schedule and lead pre-shift/post-shift meetings, and post communications to staff.
  • Ensure all supervisor/employee duties and assignments are performed and completed in a timely manner, record deliveries, receive and reconcile inventories with purchase orders, and maintain accurate records.
  • Work to ensure all food/beverages/bakery are in stock, displayed correctly, and stored at the correct temperatures prior to serving, and complete daily reporting to accurately reflect any Master Concessionair procedures and documentation.
  • Suggest and implement strategies to increase revenue, ensure all cash payments are received, recorded, and a receipt is provided to the customer, and complete an end-of-night report to ensure correct recording of all transactions.
  • Ensure all cash items are balanced and accounted for daily, maintain a high level of cleanliness in the restaurant, market, and bar, and document waste, transfers, promotional stock, breakages, and spillages.
  • Monitor and ensure orientation, training, development, and performance management of supervisors and crew, assess employee/supervisor strengths and career development, and ensure all staff are punctual and attired correctly.
  • Meet with problem performers regularly, discuss/document areas of improvement, record any accidents/injuries/illnesses, and ensure all work is carried out in compliance with Health & Safety regulations.
  • Communicate staff performance issues, training, and development needs to the General Manager on a regular basis, maintain a high level of service for all guests, and deal with complaints in an efficient and courteous manner.
  • Perform any other duties as directed by the General Manager, maintain total accountability including labor cost, budgets, and projections, and maintain food and beverage costs per budgetary standards.
Requirements:
  • Associate degree or equivalent in Hospitality, Business, or Culinary Arts.
  • Minimum 1-year supervisory experience, preferably in full-service restaurants.
  • Knowledge of marketing techniques and impact on business results.
  • Experience in guest relations, negotiations, and complaint handling.
  • Excellent verbal and written communication skills.
  • Commitment to service of customers, staff, co-workers, and management.
  • Demonstrated leadership ability; ability to lead by example.
  • High integrity and honesty.
  • High Work Ethic, passion, and commitment.
  • Ability to work full-time hours to manage the operation, including weekdays, weekends, and holidays.
  • Demonstrated coaching and development skills.
  • Ability to train and delegate.
  • Follow through and dependability.
  • Adherence and modeling of all Master Concessionair policies and procedures.
  • Knowledge and commitment to safety and food sanitation.
  • Health Department-approved Food Handler Manager Certification.

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