Manager on Duty

JOB DESCRIPTIONPOSITION: MOD (Manager on Duty)Job Overview:The MOD is responsible for leading department-level restaurant operations; modeling and demonstrating leadership that is grounded in Fork in the Road Core Values and Operating Company Principles. Successful performance is measured by consistent delivery of balance results through our systems, methods and procedures. This ultimately leads to sustained growth in sales and profits achieved through personal, people, business and results leadership.Reports to: General ManagerRoles and ResponsibilitiesGuestProvide extraordinary focus on guestDevelop, nurture and sustain guest relationships to ensure exceptional dining experiences-“experiential dining”Coach employees how to deliver a competitively superior guest dining experience; actions impact the guest experience; anticipate, identify, and resolve issues that impact the guest experienceEmployeeModel and demonstrate standards and expected behaviors grounded in the Fork in the Road Core ValuesStaff, train & develop, and retain best in class, engage, guest-focused employeesAddress employee comments and complaints immediately and resolve as neededFinancialAchieve restaurant financial goals as specified for department or area of responsibilityCommunicate areas of performance needing improvement to meet business plan to department employees as appropriateProcess ExcellenceEnsure employees are following systems, methods and processes for food safety, sanitation and quality, security, and relevant checklist are completed, coach employees on systems and processesCoordinate with vendors and oversee the repairs and maintenance of the building, landscaping, parking lot, equipment, seating and technology; communicate needs to team and secure needed support and approvalEnsure the quality of food and beverage to include ordering and managing beverage inventory, product specifications, preparation of ingredients and recipes, proper temperatures and presentationRequired Leadership CompetenciesHigh school diploma or equivalent required; Bachelor’s degree (Hospitality, Business or related field) preferred1+years management or supervisor experience in restaurant, hotel, retail or general business required2+years casual dining or full-service restaurant management experience preferredServSafe, local and state certifications or the ability to obtain requiredProficiently communicating (verbal and in writing) in English requiredMust be at least 18 years of ageOr equivalent combination of education, training and experience #J-18808-Ljbffr