Restaurant Manager

Provides leadership at restaurant-level. Manages hourly team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, values, mission, core values, and culture. Key Accountabilities Actively manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure Core Values are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization’s talent pipeline and drive growth. Impact profitability of restaurant through effective financial management. Ensure facility is properly maintained. Represent, support, and protect the Alexandria Restaurant Partner’s brand. Assist New Restaurant Openings as required. Responsibilities Quality Standards Teach and coach hourly staff on maintaining ARP’s service, food and beverage standards. Support new menu rollouts by educating FOH staff. Actively monitor food, dessert and beverage quality to ensure adherence with ARP standards. Provide timely feedback to restaurant team, and take action to correct any issues. Regularly observe the expo position to ensure it is operating efficiently and consistently maintaining food quality standards. Ensure that the mission and vision for food, service, ambiance and the core values are in practice in the restaurant (concepts are understood by hourly staff, terminology is part of daily dialogue, etc.). Understand - at expert level - all aspects of ARP’s Food Quality standards. Operations Assist GM maintaining a full and properly trained staff to operate the restaurant effectively. Ensure the restaurant is properly staffed for all shifts. Actively monitor all service areas (dining room, bar, patio) to ensure systems are being followed and guests are enjoying their experience. Identify operational issues and system breakdowns. Provide feedback to the management team, and take corrective action. With management team, review shopper scores and establish corrective action plans as necessary. Maintain strict adherence to proper food safety and sanitation procedures. With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant. Ensure all inventory processes and procedures are completed accurately. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or employee is injured. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with ARP policies and procedures. Impact the restaurant’s P&L through sound operational and financial practices. Assist the execution of corrective action plans to remedy financial challenges and ensure a profitable operation. People With the GM, manage the hiring, supervision and development of hourly staff. When necessary, assist employee counseling and corrective action (which may include terminations). Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop hourly staff by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations. Continuously evaluate hourly staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives. Ensure all training materials, schedules and guidelines are being followed. Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with team. Monitor restaurant staff morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant level. Requirements Qualifications: Minimum I year restaurant management experience in full service, high volume restaurant or 6 months Front of House experience at Alexandria Restaurant Partners High-level organizational skills with multi-task capabilities Ability to adapt to changing priorities and manage workloads with minimum direction High attention to detail and follow through Excellent interpersonal and relationship building skills Dependable, reliable, and highly motivated Ability to communicate effectively in English Ability to speak and understand Spanish a plus Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time Able to grasp, lift and/or carry up to 50 lbs. as needed Able to withstand changes in temperature, occasional smoke, steam, and heat Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation #J-18808-Ljbffr Miasitalian