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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 Brentâs 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 mandatoryâ¦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
Brentâs Deli is an Equal Opportunity Employer. Brentâs 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.