Hourly Manager

Job Summary: The Hourly Manager is responsible for assisting the General and Assistant Managers in creating an exceptional guest experience. This position helps build a highly motivated, well-trained team of FOH and BOH team members; ensuring uncompromising food quality, preparation, and presentation; applying a basic understanding of the financial implications of Manager and Team Member actions, and consistently applying the financial and operational procedures.

Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Safety Statement: All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.

Managers are fundamentally responsible for ensuring safety in their own restaurant and to uphold the following safety standards:

• Demonstrate a positive attitude toward safety
• Ensure work is performed in a safe manner and all safety rules, regulations and instructions are in compliance
• Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; complete audits; conduct monthly safety meetings and trainings; maintain compliance with hazardous materials program; inform/train new employees on specific safety aspects and procedures with the restaurant and location; participate in monthly management safety meetings

Essential Duties and Responsibilities

Operations:

• Open and close restaurant daily.
• Manage daily line-up, prep, stocking and station set-up, cash handling, rest and meal breaks, and labor.
• Manage shift including decision-making, scheduling, planning, product quality, cleanliness, safety and sanitation.
• Ensure kitchen is clean, organized, well stocked, and that equipment is properly maintained, function correctly.
• Oversee line flow, adjusting staffing as appropriate based upon business level.
• Ensure quality of ingredients, preparation, and presentation in accordance with recipe guidelines.
• Communicate in Manager Log and run shift Heads Together meetings daily.
• Maintain standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Perform nightly and weekly inventory control duties.
• Understand and apply practices that directly affect the financial integrity of the restaurant, including labor management, cost of goods and other controllable expenses.
• All other duties as assigned.

Training and Development:

• Ensure competence through 1-1 training of new and existing team members on stations, equipment operation, responsible alcohol service, blade safety, cash handling and specials.
• Participate in quarterly all-team member group ratings.

Supervisory Responsibilities: Assist with the supervision of all FOH and BOH staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Involved in training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; provide feedback; addressing complaints and resolving problems.

Hourly Manager Preferred Qualifications

Education/Experience:

• 1+ year of restaurant experience.

Other:

• CA Food Handlers Certification Manager required.
• Must wear close-toed, non-slip shoes.

Knowledge, Skills & Abilities:

• Understand how to use and operate all kitchen equipment, including proper knife skills.
• Understand cooking terms and practice FIFO.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Knowledge, Skills & Abilities Continued:

• Write routine reports and correspondence.
• Knowledge of sanitation rules essential.
• Ability to speak effectively before groups of customers or employees of the restaurant.
• Trouble shooting and prioritizing skills.
• Ability to calculate figures and amounts such as discounts, interest, and proportions.
• Must be able to work weekends and holidays
• Clear, effective verbal communication skills.
• Attention to detail.
• Knowledge of major allergens.

Physical Demands:

N (Not Applicable)-Activity is not applicable to this occupation.

O (Occasionally)-Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day)

F (Frequently)-Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day)

C (Constantly)-Occupation requires this activity more than 66% of the time (5.5 + hrs/day)

Stand- C, Walk- C, Sit- O, Handling/Fingering- C, Reaching Outward- F, Reaching Above Shoulder -F Climb- O, Crawl- O, Squat or Kneel- F, Bend- F, Working at the Computer- F

Lift/Carry

Push/Pull

Other Physical Requirements


10 lbs or Less


F

12 lbs or Less


F

Vision (Near, Distance)


11 lbs to 20 lbs


F

13 lbs to 25 lbs


F

Sense of Sound (i.e. Machinery/Tractor Sounds)


21 lbs to 50 lbs


O

26 lbs to 40 lbs


O

Sense of Touch


51 lbs to 100 lbs


O

41 lbs to 100 lbs


O

Ability to wear Personal Protective Equipment (steel toe boots, safety glasses)


Over 100 lbs


N

Over 100 lbs


N

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.