Manager

Purpose The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant’s equipment and facilities to ensure they are in excellent working order. Ensure the restaurant’s appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping. #J-18808-Ljbffr