Restaurant Manager

Job Summary At Tender Greens we believe that everybody is equally important to our mission and that our Restaurant Managers are the backbone of our success! We are seeking a Restaurant Manager with an epic level of positive attitude, strong work ethic who thrives in a fast‑paced team environment and has a strong desire to continue to learn and grow. Responsibilities Leading Team Members: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment, ensuring team members adhere to established policies and procedures, ensuring day‑to‑day practices related to team members are followed—including new‑hire and payroll documents, new‑hire training, and off‑boarding procedures, reviewing completion of training checklists and certification using Tender Greens Training Certification Process, conducting daily line‑ups to communicate changes or new processes, completing daily time edits and capturing signatures, coaching, mentoring, and managing team member relations in partnership with the Executive Chef and People Services, ensuring all team member injuries are reported following Tender Greens protocols, and ensuring employee safety training is completed in a timely manner and safety standards are adhered to. Financial Management: Managing Purchase Tracker daily and ensuring operating costs are in line with budget, ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker. Executing Operational Initiatives: Following up on and resolving guest complaints either in person or by phone. Ensuring all guest injuries are reported at the time of injury following Tender Greens protocols. Supervising the opening and/or closing of the restaurant depending on schedule. Ordering restaurant items including IFS, Meat, Produce, Drinks, Wine & Beer, office supplies, uniforms, gift cards and menus. Submitting and approving invoices in Plate IQ. Submitting electronic expense reports through Concur to Accounts Payable on a weekly basis. Submitting catering orders and reviewing upcoming orders daily. Ensuring that Point of Sale System (Aloha & Olo) functions are performed according to policy such as comps & re‑opening/ reprinting checks, conducting same‑day refunds, and doing a system refresh. Completing daily line checks, monthly walkthroughs, hazard checklist. Conducting nightly notes and entering sales into the purchase tracker. Performing other related duties as assigned or requested. Qualifications Strong culinary experience preferred. Demonstrated leadership skills, including coaching, directing, and motivating a team. Culinary interest with commitment to continued culinary development. Proficient in MS Office, Google Docs. Excellent written and verbal communication with a positive and outgoing personality. Customer service focused and solution oriented. Capable of delegating multiple tasks. Must enjoy and be able to succeed in a fast‑paced and high‑stress work environment. Ability to work a flexible schedule based on restaurant needs. Ongoing current Food Safety Manager certification. Physical, Cognitive, Social, and Environmental Requirements Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis. Repetitive forward bend of head/neck. Some bending/kneeling/stooping/twisting/reaching required. Some repetitive motion and force required. Must be able to stand/walk for long periods of time (not all at one time). Must be able to work in a stationary, seated position as needed (not all at one time). Must be able to work in a hot kitchen environment. Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests. Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas. Hours will vary; must be available to work nights & weekends. All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Pay and Benefits Pay rate: $29–$33 per hour + bonus. #J-18808-Ljbffr Tender Greens