Restaurant Manager

Job Description

Job Description

We are looking for a confident and experienced Restaurant Manager to lead our front-of-house operations, create exceptional guest experiences while providing strong leadership, developing the team, driving sales, and ensuring consistent operations!

Basic Function: The Restaurant Manager effectively leads the FOH operations with support from FOH Assistant Managers.

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. 

 

CORE VALUES

 

GRIT MAKES GREAT

 

• We believe that no challenge is too big, and we take pride in hard work.
• Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed.
• Challenges are opportunities in disguise, and we welcome them with determination and resolve.
• Nothing great happens by taking the easy route.

 

ALWAYS A JOURNEYMAN, NEVER A MASTER

 

• 'Good enough' isn't in our vocabulary.
• We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality.
• Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.

 

1st CUSTOMER 

• Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+).
• This mindset extends to how we treat vendors, partners, and each other.
• 1st Customer is our culture - and our legacy
• As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.

 

AMBASSADOR

• Taking pride and ownership in your work
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity
• Extending common courtesy to self, employees, vendors, and guests
• Being an evangelist and promoter of the company and brand

CORE FOCUS  

• Our Purpose: Crafting shared experiences to leave a lasting impact on our world.
• Our Niche: Great American Whiskey Hospitality

PRINCIPAL DUTIES:

Budgeting/P&L Management

• Actively maintain budgets for all areas of restaurant.
• Plan Budgets for next fiscal year based on data & analytics.
• Quarterly analysis to confirm/adjust budgets.
• Hit or exceed sales, revenue, and margins while proactively managing associated costs.

Driving Sales

• Cultivating guest relations through regular table visits.

• Develop relationships with customer and build regular clientele base.

• Generate and execute unique marketing strategies to drive business during slow and peak seasons.
• Collaborate with Marketing Department for Retail displays and new product marketing.

Interviewing & Hiring

• Interview, hire, train, and develop qualified hourly employees and managers in FOH in conjunction with Assistant FOH Managers and Human Resources.
• Create schedules for all FOH Managers.

Training & Development

• Identify, address, and document individual employee performance according to standard operating procedure.

• Discipline and/or terminate as necessary according to standard operating procedures.
• Administer regular performance reviews with all FOH staff, including managers.

• Assist with identifying, training, and developing key employees for growth, advancement, and promotion.

• Work within guidelines of the “Manager In Training” program to advance qualified employees into management roles.
• Identify employees that would help further the service and execution of the Journeyman brand and create clear pathways for advancement.

• Organize and conduct Daily Pre-Shift Meetings for every shift.

• Organize and conduct periodic informational seminars and staff meetings for employees.
• Perform Employee Reviews at 90 days and annually (at a minimum) for each Manager.

Opening Procedures

• Work with opening Chef/Kitchen Manager to properly prepare the restaurant for service.

• Daily walk-through of prepped items

• Create prep lists for each day.

• Review Daily Sales Log from previous day and identify popular item trends, making necessary adjustments to prep quantities.
• Discuss pre-shift tasting food items.

• Review labor log from prior day.

• Identify employees that did not clock out; adjust and train on proper procedures.
• Follow up on employees that were scheduled and were not clocked in.

• Prepare communication for daily shift.

• Update Pre-Shift Notes daily, print 2 HotSchedules report for day and 1 each following 2 days.

• Adjust following days schedules based upon needs.
• Place a copy of Daily Roster Report at Host stand and a copy on Manager clipboard.

• Print Floor Chart Maps and input daily roster.

• Proper Cash Handling Procedures

• Confirm Bar Bank daily.
• Confirm bar/retail drawers.
• Assign drawers to staff for day.

• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.

Knowledge & Versatility

• Become proficient in all job functions of both front and back of house employees.
• Have and demonstrate a thorough understanding and practice of Journeyman Employee Handbook, employee benefits, and company guiding principles.
• Uphold applicable policies and requirements of employment laws.
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure.