Now Hiring: Restaurant Manager
We are looking for a self-motivated Manager with previous experience to join our team at a thriving Mexican restaurant. A strong familiarity with the requirements for a food establishment as set forth by the Department of Health & Mental Hygiene is a must. The ideal candidate must have a Food Protection License from the NYC Department of Health. While familiarity with Mexican cuisine is not a requirement, it would be a definite plus.
Responsibilities:
The Manager will be responsible for a range of tasks, including verifying and reviewing daily sales records, as well as hands-on execution of kitchen and cashier duties as required. Supervising a team of 12+ employees daily to ensure all tasks are completed and proper protocol is followed.
Managerial Duties:
Cashier Workstation Management:
- Ensure proper hygiene and cleanliness at work stations and by employees.
- Ensure all employees are properly dressed and uniformed, including wearing hairnets/hats and uniforms.
- Keep the Cashier Workstation properly stocked (e.g., printers, paper, check toner levels, menus, stickers, buttons). If any item is running low in stock, make a note and notify supervising staff.
- Ensure all orders incoming through online delivery platforms are input into the Point of Sale System and provided to line cook staff.
- Monitor the backlog of outstanding orders and change the estimated delivery time guidelines if needed.
- Keep track of employee arrival/exit times and ensure tasks are completed during slow periods.
- Assist the cashier staff as needed during busy periods.
Sales & Customer Management:
- Review the previous day's sales record for any discrepancies and address them.
- Verify if any refunds were issued the previous day and address with the cashier who issued the refund.
- Review Social Media and delivery platforms for customer feedback and respond appropriately.
- Handle in-person customer service-related situations requiring further input than can be provided by Cashiers.
Kitchen Workstation Management:
- Ensure all employees are following proper hygiene protocol.
- Ensure proper labeling and organization of containers and inventory.
- Ensure all areas are clean and not in violation of health codes.
- Monitor serving sizes provided by line cook staff and ensure timely preparation of outstanding orders.
- Monitor employee arrival/exit times and assist the kitchen line cook staff during busy periods.
Inventory Management & Other Managerial Tasks:
- Review available supplies and inventory of both perishables and dry goods and place orders with vendors as needed.
- Establish the weekly schedule and make changes as needed to ensure all positions are covered.
If you need further clarification on any of these points, feel free to ask!
