Manager

Position Summary The Manager (FOH/BOH) will ensure the seamless integration of both front -of-house and back -of-house operations. This position will deliver exceptional customer service, maintaining high standards of food quality, and optimizing operational efficiency. The Manager (FOH/BOH) will possess a versatile skill set, including food service management, team leadership, and proficiency in POS systems. By overseeing staff, managing kitchen operations, and ensuring a top-tier guest experience, this position will contribute significantly to the success and reputation of the restaurant. Additionally, the service manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment. Essential Job Functions Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Continuously touching tables and getting to know guests. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Organize and supervise shifts. Estimate future needs for goods, kitchen utensils and cleaning products. Ensure compliance with sanitation and safety regulations. Manage restaurant’s good image and suggest ways to improve i . Control operational costs and identify measures to cut waste. Oversees opening and closing tasks and balances daily and nightly cash drawers. Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered. Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries. Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor. Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log. Manage day -to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management. Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among team members. Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste. MANAGER (FOH & BOH) Understand Areas of Responsibility as assigned by General Manager. Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations. Ensure all facilities concerns are reported to the General Manager and submit maintenance/repairs through the proper channels. Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development. The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform. Sensory Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible. Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible. Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object. Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face -to-face or a telecommunications basis. Speaking – Ability to express oneself verbally with clarity on either a face -to-face or a telecommunications basis. Touching – Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects. Physical Demands Performing General Physical Activities – Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials. Walking – Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc. Bending – Ability to move and control one’s torso so items can be picked up from a lower surface level. Kneeling – Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees. Handling – Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities. Fingering – Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc. Reaching – Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual. Squatting – Ability to flex legs at the knees to lower body position. Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level. Climbing – Ability to ascend steps, ladders and other vertical and semi- vertical surfaces to reach a higher level. Stooping – Ability to flex legs at the knees and move the upper body forward and down. Trunk Strength — Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. Education/Experience/Job Requirements High school diploma or GED certificate. Prior Front of House & Back of House Manager experience. 3 plus years of restaurant experience. Supervisory experience. Strong leadership and management skills. Excellent communication. Adhere to company Uniform Attire & Appearance standards. Completes all ongoing certifications/validations (LTO, new menu, etc.) Must possess proper food handler and alcohol dispensing certifications. Meets all company service standards. Follows direction with focused attention. Flexible schedule #J-18808-Ljbffr