[filters_job_card.part_time] Restaurant [h1.location_city]

Restaurant Manager of THE TABLE

SUMMARY

The is responsible for managing the daily operations of our

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

Manager reports to Jim Stump, the owner of THE TABLE.

ESSENTIAL FUNCTIONS

Primary responsibilities include :

Financial

• Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and

personnel / payroll related administrative duties are completed accurately, on time

and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance, of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper

uniforms, and appearance standards.

• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Adhere to the Customer Complaint Manual that is part of the training manual when dealing with customer complaints.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees,

guests and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Completes accident reports promptly in the event that a guest or

employee is injured.

• Follows-thru with all accident claims with the Workman’s Comp Insurance Company
• Trains and Monitors Management staff on properly reporting workman’s comp claims
• Ensures Kitchen staff takes a 30-minute UNPAID meal period and clocks out using ALHOA TIMEKEEPING PROCEDURES
• Manage shifts which include : daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

• Always be on the floor during service NOT IN THE OFFICE
• Manage the service moments, be present in frame of mind to see service while it is happening, support staff when necessary to ensure that guests are getting great service
• AM manager end of day duties include cleanliness and organization of the store room
• Keep eyes on front door to help control the front door
• Investigate and resolve complaints concerning food quality and service.
• Manager must take a PAID meal period for 30 minutes within the first six hours of work (AM MEAL PERIOD 8 : 30am-9 : 00am (wed-fri), 7 : 30am-8 : 00am (Sat-Sun)
• Start times for AM Shifts Wed-Fri(7 : 00am) Sat-Sun (6 : 30am)
• Start times for MID Shifts Friday (12 : 00pm), Saturday (11 : 30am), Sunday (10 : 00am)
• Start times for PM Shift Mon-Thur & Sunday (3 : 00pm) Fri-Sat (4 : 00pm)

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Manage with enthusiasm and promote team building among the staff
• Continually train and educate in matters of etiquette, service, food, wine, beer, and spirits.
• Use standards of the approved employee manual by owners to manage employees.
• Use approved training manual when training new hires.
• Review and Complete all New-Hire paperwork accursing Federal and California State Laws. (if HR Manager is not available)
• Communicate and follow through on all payroll related adjustments including employee terminations, stages, tip adjustments, taking of meal periods, missed meal periods, allotting compensation for missed meal periods
• Properly document employee infractions of employee manual, training procedures, or company policy.
• Properly discipline employee infractions of employee manual, training procedures, or company policy by written documentation presented to employee with other mangers or owner as witness to disciplinary writ-ups.
• Manager will also adhere to the approved manuals.
• Interview hourly employees. Direct hiring, supervision, development and, when

necessary, termination of employees.

• Conduct orientation, explain the THE TABLE, and oversee the training of new employees. (IF HR MANAGER IS UNAVAILABLE)
• Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

• This includes on-going training of steps of service, food, and wine knowledge.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement

• Provide strong presence in local community and high level of community

involvement by restaurant and personnel.

MARKETING AND SOCIAL MEDIA

• Maintain Facebook and Instgram pages for The Table with promotional materials and pictures of current menu items
• Create “ads” and postcards or marketing campaigns for special occasions and promotional events

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service

meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide
• range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

• Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES

• Keeps Jim Stump and Brian Nicholas promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. INCLUDING; service issues / obstacles, personnel, safety, building / electrical issues, mechanical issues
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with THE TABLE policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency / effectiveness.
• At all times provides a favorable image of THE TABLE.
• Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS

• 10- 25+ employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his / her employees or if emergencies

arise (typical work week = 50 hours).

• Ability to perform all functions at the restaurant level, including delivery when

needed.

• Position requires prolonged standing, bending, stooping, twisting, lifting products

and supplies weighing 45 pounds, and repetitive hand and wrist motion.

• Work with hot, cold, and hazardous equipment as well as operates phones,

computers, fax machines, copiers, and other office equipment.