Restaurant Manager

Reporting to the company’s General Manager, the Restaurant Manager is responsible for overseeing and managing all aspects of the restaurant service operations. This position will lead the operating restaurant front of house service teams and ensure the property achieves stated objectives in service sales, employee retention, communication and awareness, guest service and satisfaction, service quality and restaurant sanitation. This role will work to ensure standard operating procedures, best people practices and compliance, and service standards are consistently met at all properties. EXEMPT POSITION This position is exempt from overtime pay. The Restaurant Manager’s primary duty (more than 50%) is the management of the front-of-the-house employees and directs the work of two or more employees, unless the General Manager is working during the same shift or part of the shift the Restaurant Manager is working, then the Restaurant Manager’s primary duty is the management of ½ of the number of front-of-the-house employees, as long as there is the minimum of two full-time employees or their equivalent. The Restaurant Manager has the authority to hire, fire, and discipline the front-of-the-house employees, or whose suggestions and recommendations as to hiring, firing, or disciplining employees are given particular weight. The Restaurant Manager shall manage the scheduling for the restaurant and shall exercise discretion and independent judgment with respect to the scheduling for the restaurant. In this regard, the Restaurant Manager shall formulate, effect, and implement policies and operating practices regarding scheduling for the restaurant. ESSENTIAL JOB FUNCTIONS includes the following but may not be limited to; Assure that restaurant standard operating procedures / protocols are followed. Facilitate breaks and ensure appropriate guest coverage. Ensures compliance with all policies, procedures and encouragement through daily meetings, audits. Promotes a friendly environment, maintaining standards and all other components of guest service. Positively and respectfully interacts with co-workers, managers, owners, customers, and vendors. Oversees the servers, runners, bussers, host team in the excellent performance of their duties. Must touch tables and assure proper service is provided and engage with customers. Disciplines and recommends correction, discipline, guidance (utilizing Personnel Action Forms) to servers, bussers, runners and host team. Ensures the maintenance, cleanliness, and sanitary conditions of the restaurant front of the House. Appropriately dealing with unpleasant, angry or discourteous people. Must display ethical conduct and decision-making abilities. Must make assignments of employees based on merit and not any protected characteristics under the law. Be present on the floor during service, touching tables and making guest connections and build business. Primary responsibility is management; RM is to direct subordinate employees to perform their tasks. Keep the General Manager informed of incidents and events that occur. Completes Daily Operational tasks, following guidelines set by the Restaurant. GENERAL EXPECTATIONS Act with integrity, honesty and knowledge that promote the culture, values and mission of Truly Pizza. Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. Displays consistent attention to detail and follow through of all restaurant policies and procedures. Represents the restaurant professionally through effective communication, cooperation, and relationships. Understands the value and relationship of partners and investors. Collaborates with the team to create a positive culture and restaurant work. environment: fosters opportunities for the team to learn, grow and develop their abilities. Drives and creates a positive culture of learning and development. Leads staff to ensure that service standards are consistently adhered to through guest feedback, reviews, and secret shop reports. Drives financial performance within the operations. Understands and complies with all standard operating procedures. Offer positive solutions to problems or issues and be a voice that is part of the decision-making team. Proficient in use of Square, Resy, Toast, Xtrachef. PERIODIC MEETINGS Reviews operational information/key performance indicators for the restaurant including comps, and sales as it pertains to service staff. Reviews with General Manager, Pizzaiolo, and Kitchen Manager labor costs, including overtime, and ensures the restaurant is on track to budget. Drives the creation of training programs for all employees relating to service operations. Shall be responsible for and shall conduct periodic (bi-monthly) review (signed acknowledgements)) of the Truly Pizza Emergency Action Plan, Fire Prevention Plan, Hazard Communication Program, Injury Illness Prevention Program and Workplace Violence & Prevention Program. Shall be responsible for and shall conduct periodic (bi-monthly) review (signed acknowledgements) of the Truly Pizza anti-discrimination, harassment and retaliation policy as it relates to reporting and identifying all managers, officers, and the Director of Risk Management which the employees must contact. Provide periodic (bi-monthly) safety training (signed acknowledgments), first aid, fire extinguishers use and locations, CPR, lifting and carrying objects and handling hazardous materials. Responsible for all aspects of scheduling for the restaurant / front-of-the-house restaurant. Scheduling of employees in a fair and even manner, depending on class (servers, bussers, runners, host team). Works with General Manager, Pizzaiola, and Kitchen Manager to recruit and maintain necessary staffing levels. Shall develop / enforce protocols for staffing and coverage when there is a staffing shortage. Overseeing schedule to minimize overtime (over 8 hours in one day, over 40 hours in one week). SERVICE Have proficient knowledge of GMO-free and sourced products following organic standards. Creates a positive work environment. TRAVEL Some travel may be required to perform the essential job functions. REQUIRED EDUCATION and/or EXPERIENCE Must have a working knowledge of Culinary and Service management operations. Must have strong management and training principles and theories. Must portray strong knowledge in all health, safety, and sanitation practices. Must have strong computer skills and working knowledge of Microsoft Office, Outlook, and InDesign. Four-year college preferred. LANGUAGE SKILLS Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers and customers. PHYSICAL DEMANDS (Essential Functions) The physical demands described here are representative of those that must be met by a Restaurant Manager to successfully perform the essential functions of this job. Must be able to stand and exert well-paced mobility for at least eight (8) hours in length. Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis. Must be able to move, push, pull items weighing up to 250 pounds (not an essential function). Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, other managers and subordinates. #J-18808-Ljbffr