Restaurant Manager

We are looking for an energetic and dependable Manager to lead our team. A great attitude and being team-oriented are a must. We are a premier fondue restaurant located in the Chicago Suburbs, and our mission is to provide the Perfect Night Out to our guests and a positive work environment for our team members. We strive to offer a warm, friendly, and positive environment that promotes teamwork. We offer a bonus program, health insurance, meal benefits, and opportunity to grow past Manager. The Manager is responsible for implementing and maintaining all operational procedures and programs related to front of house (FOH), heart of house (HOH), and guest-related service operations. They must be a positive, consistent leadership role model to other managers, and hourly team members, ensuring the Perfect Night Out®. The Manager must be a positive, consistent leadership role-model to hourly staff and managers. Qualification Requirements: The individual must be able to provide the Perfect Night Out® to the guests and staff as well as run fiscally sound operations, accomplished through a standard list of Manager expectations that are typical of polished casual restaurants, some of which are listed below for reference. Education & Experience: The individual should have a high school diploma or equivalent. Should have been a Manager at a full-service restaurant for a minimum of two (2) years, or must have been a General Manager at a full-service restaurant for a minimum of one (1) year; or must currently be a successful Assistant Manager at Melting Pot for a minimum of one (1) year. The individual is required to be ServSafe Food and Alcohol Safety certified based on local requirements. Responsibilities Have a working understanding of financial reports, including but not limited to Profit & Loss statements. Capable of creating action plans to address opportunities identified in financial reports. Have a working understanding of basic cash-control procedures for the restaurant industry. Understands building sanitation and maintenance and is capable of identifying, communicating, and remedying any maintenance, sanitation, or safety issues. Understands food quality and service standards and is capable of training staff on and monitoring compliance with company standards for food preparation and service. Understands how to monitor Front-of-the-House and Heart of House labor costs through evaluation of training, productivity, and weekly labor projections, and is capable of adjusting to ensure that all budgetary goals are met. Is capable of evaluating and developing Front-of-the-House and Heart-of-House team members. Is capable of maximizing bar/beverage cost controls and sales through training, monitoring, and inventory controls. Is detail-oriented and understands how to effectively manage a shift through regular practices such as checklists and routines. Is capable of performing regular kitchen line, food safety, and temperature checks to ensure the efficiency of kitchen operations. Is an effective communicator in a professional and positive manner with other members of management and staff. Can implement and execute local marketing initiatives. Has an ownership-mentality that will ensure successful daily execution of operations. Shift Supervision Instills and reinforces our culture around the MVP (Mission. Vision. Principles) card and Perfect Night Out. Supervises assigned management and staff to deliver the Perfect Night Out® services and products that meet and exceed our guest's expectations. Practices teamwork by communicating with and assisting all members of the management team. Uses checklists to ensure proper set-up and close down of each shift. Performs regular dining room checks and kitchen line checks to ensure the overall efficiency of restaurant operations. Coaches and directs staff using practical verbal communication skills supporting Melting Pot's operating mission, vision, and principles. Takes complete ownership-mentality of business to ensure successful daily execution of Melting Pot brand and operations. Administration Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines. Ensures all cash control procedures are implemented and followed by hourly staff and members. Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures. Conducts safety inspections every month and develops action plans with the management team relative to safety and sanitation issues. Conducts scheduled performance appraisals as required; two times per year for hourly staff. Organizes and updates all office notebooks, memos, and other communications. Supports, implements, and executes local marketing initiatives. Follows all state and federal guidelines regarding food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws. Creates individual development plans (IDPs) / action plans for self to maximum performance and operations excellence. Uses and supports all approved training programs and development processes to improve staff proficiencies. Supports the restaurant's succession plan to encourage team growth and prevent shortages within staff and management teams. Accountabilities Reports to work on time each day. Dresses according to company policy. Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggests alternative solutions or actions when necessary. Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities. Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate. Demonstrates effective project management, communication, and follow-up skills at all times. Performs other duties and special projects as required that affect the Melting Pot concept. Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature. Education and Experience Minimum high school graduate. Minimum one year as a Manager in an upscale-casual or other high-end restaurant concept. Consideration will be given for acceptable experience earned in the Melting Pot system. Food safety certification required. Language Skills Ability to read, write, and communicate in English. Additional languages are encouraged. Ability to write, analyze, and evaluate operating reports, manuals, internal & external business correspondence, and use e-mail, computer skills. Present information in an organized and accurate, clear, concise format. Mathematical and Reasoning Abilities Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections. Ability to define problems, collect data/information to draw conclusions, and make sound training & business decisions. Physical Demands Typing, standing, bending, crawling, using hands to grasp, stoop, reach overhead, sit and walk. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs regularly. Be able to work a variety of shifts or varying schedules and/or hours as required. Standing on one's feet for long periods of time and walking constantly. #J-18808-Ljbffr