Restaurant Manager (Westlake Village)

Restaurant Manager (Westlake Village)

15 Jul 2024
California, Ventura county 00000 Ventura county USA

Restaurant Manager (Westlake Village)

Vacancy expired!

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The Restaurant Manager is responsible for managing and taking ownership of all functions of the restaurant during opening, mid and closing shifts. Responsibilities include managing the four key areas of our business; Food/Workplace Safety & Facility Maintenance, Customer Retention, Food/Labor Cost, Employee Engagement.

Key Qualifications

A minimum of two years full service, high volume, casual dining restaurant management experience

High personal integrity, professionalism, and maturity

Ability to work in a fast-paced environment

Solid relationship management and performance management skills

Ability to motivate and direct team members and work effectively in management team

Exceptional interpersonal skills, with a focus on listening and questioning skills

Strong writing and documentation skills

Ability to absorb and retain information quickly

Keen attention to detail

Proven problem-solving abilities

Exceptional guest service orientation

Ability to understand and manage your own emotions and those of the people around you

Exercise discretion and independent judgment

Sales Driven

Ability to manage and control food and labor cost

Duties & Responsibilities

Food/Workplace Safety & Facility Maintenance:

Manage the Food Safety audit process and implement necessary changes

Upkeep of all equipment and maintenance schedules

Manage all necessary repair and maintenance issues

Ensure 100% compliance with all Company policies and laws

Ensure safety & sanitation at all times

Service Execution and Guest Relations:

Train, coach and develop team members to ensure they are providing exceptional customer service to Brent’s guests

Manage guest relations and guest recovery

Manage online Business Reputation

Manage and drive front of house sales force

Managing Food/Labor Cost:

Monitor food and beverage quality and execution

Monitor and validate daily food prep production

Manage food waste

Control labor by accurately scheduling

Managing and adjusting daily labor

Team Member Relations:

Coach, mentor, and discipline hourly team members as needed

Monitor facilitate team member recognition

Make recommendations concerning development, promotion, and disciplinary action affecting team members

Make hiring and termination decisions

Conduct daily briefings on matters of importance to the team

Education & Experience:

Advanced level knowledge of health and safety rules and Hazard Analysis Critical Control Points (HACCP) requirements.

Must have certification of Professional Food Manager Certification

High volume food service

Inclusive - We work with and serve a diverse workforce.

Extraordinarily Service Oriented - a demonstrable high level of customer service is absolutely mandatory…We hire for attitude, train for performance.

Dynamic and agile - highly organized, ability to switch between job duties.

Working Conditions:

Ability to stand and walk around a restaurant to supervise operations for 8-10 hours

Required to lift up to 50 pounds

Ability to bend, stoop, and raise arms above head on occasion

Ability to work nights, days, weekends, and holidays; up to 45-50 hours a week

Perform Open / Mid-Day / Closing duties

Benefits:

2 weeks of PTO

Medical Benefits

On duty meals

Competitive pay

Achievable Bonus Program

Brent’s Deli is an Equal Opportunity Employer. Brent’s Deli does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.

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