Manager

At Rodizio Grill, churrasco-style dining truly creates a unique experience where guests can try a wide variety of meats complimented by an expansive gourmet salad bar. Here we encourage our guests to enjoy our relaxed atmosphere and let their taste buds take a journey to Brazil.

SUMMARY

The Manager / FOH is responsible for implementing and maintaining all operational procedures and programs related to front of the house and guest-related service operations. He / she must provide a positive, consistent leadership role model to hourly staff; ensuring we deliver the best possible service to all our guests. Previous restaurant management experience is required. Some expectations for our management team include: Cost Controls Trains and develops front of the house staff in all areas of cost control as needed. Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures. Updates and maintains appearances of merchandise and product displays as needed / required. Monitors front of the house labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas. Participates in P&L reviews with management team at the end of each period, and creates individual action plans to adjust any discrepancies. Maximizes bar / beverage costs controls through training, monitoring, inventory controls, and correct POS pricing structures. Shift Supervision Instills and reinforces our culture around the brands mission, vision and principles. Supervises assigned management and staff to deliver superior 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. Coaches and directs staff using effective verbal communication skills in support of the brand's operating mission, vision, and principles. Takes complete ownership-mentality of business to ensure daily successful execution of the brand and its operations. Administration 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 scheduled performance appraisals as required; two times per year for hourly staff. Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self-informed of new procedures and laws. Uses and supports all approved training programs and development processes to improve staff proficiencies. Supports the restaurant’s succession plan to encourage growth of team and to prevent shortages within staff and management team.

EDUCATION & EXPERIENCE

Minimum high school graduate. Minimum one to two years as an Assistant Manager or Kitchen Manager in an upscale-casual or other high-end restaurant concept. Food safety certification is required. Job Type: Full-time Benefits KPI Based Bonus Plan Employee discount Flexible schedule Health insurance Paid time off Paid training #J-18808-Ljbffr Ontario Trillium Foundation