Manager

Career Opportunities with JGP Restaurant Concepts Careers At JGP Restaurant Concepts Current job opportunities are posted here as they become available. Sophia’s Kitchen is the Scottsdale restaurant from JGP Restaurant Concepts where our motto is “creating memorable food + drink experiences.” For every guest. Every time. Our team members enable us to create meaningful connections with our guests when they choose to dine with us. Starting with the the warm greeting from our host staff to the memorable service from the Front of House to the flavor journey our chefs create, each member of our Family plays a critical role. If you’re passionate about providing memorable dining experiences, this may be the place for you! SUMMARY OF POSITION The Restaurant Manager is responsible for operating a profitable and enjoyable restaurant, where the quality of service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision‑making is encouraged. The Restaurant Manager is responsible for maintaining an effective program for training and developing the FOH team. The Restaurant Manager is responsible for assisting in creating and maintaining an upbeat, productive and educational environment. The Restaurant Manager projects a positive attitude, and visible respect for all employees. The Restaurant Manager provides feedback and direction to the FOH line employees to continue their development. The Restaurant Manager is an important member in the management team and therefore participates in meetings to discuss the business and operation of the restaurant. DUTIES & RESPONSIBILITIES Leadership Inspirational with managers and employees Practices empathetic and educated listening Runs effective, concise, inspirational line ups consistently Acts and follows through with integrity Knows when to act and when to stand back Upholds and enhances the culture Sees the future and is a student of the business Proactive attitude regarding all aspects of the business Makes decisions that are in the best interest of the guests and employees Alert to all aspects of the operation throughout the shift Recognizes potential problems and solves them quickly and efficiently Integrity Able to make appropriate decisions without personal emotion Separates self from hourlies in and out of work Runs restaurant as if owner Coaching, Teaching, and Confronting Incompetence Can perform one minute management Uses “See it, Say it” approach to coaching on the floor Practices “Praise in public, punish in private” Holds hourly and management team accountable Fosters an environment of continuous learning with new information, testing, and reading Confronts incompetence in a mature and timely manner Follows up on feedback with confirmation of the change in behavior Documents all performance feedback in a timely manner Assists in recruiting, hiring and scheduling a crew of quality employees Determines and maintains staffing needs to ensure guest satisfaction based on current and projected business levels Implements company systems Trains staff in service, guest relations, safety, use of equipment, etc. Works with the General Manager and BOH to provide on‑going training and understanding of menu items and preparation to service staff Provides consistent and frequent feedback to staff Teaches and coaches staff on a daily basis Service Management Personally greets the staff as they arrive and takes an interest in them Holds service staff accountable Constantly pursues great service while coaching the staff Enjoys other restaurants service and learns from the experience Promotes an environment of teamwork Gives inspiring and informative line ups Can write an effective schedule avoiding overtime, while maintaining proper staffing levels Actively works the floor looking to improve service, help the staff, and/or speed up the turn times Effectively runs the front desk and quotes the wait Makes an impact by driving the shift Maintains acceptable levels of inventory for front of the house operation Ensures the strict companywide adherence to JGP’s standards for quality of food served and quality of operations Commitment to having a knowledgeable staff who are proud of the quality of our products and who believe in our concept Maintains high standards in all areas of safety, security and sanitation Reports cleaning and repairs to the General Manager in a timely manner Bar Management Can effectively order what is needed Manages to appropriate inventory levels Ensures that pour cost is managed and controlled Manages purveyor relationships appropriately Manages service at the bar to ensure it is up to the same standard as the dining room Can have open and intelligent dialog with the chef without intimidation Is comfortable doing a mid‑shift walk through of the kitchen to validate prep levels and food quality for the dinner shift Pushes food back and demands perfect execution from the line Participates in and follows up on EcoSure and Health Inspections Helps ensure acceptable levels of inventory Capable of running the front door on a busy shift with a wait Exudes hospitality at the front door Coaches the host team and continuously educates that staff about the restaurant as a whole Controls the flow of business to set the team up for a successful shift Facilities Management General monthly maintenance programs are adhered to Cleanliness of physical plant is noticeable Knowledgeable of water/sewer, gas, and electric shut off locations Fire extinguishers are serviced prior to or upon expiration Works with the Building Maintenance/Management Company/Landlord to constantly maintain the back dock, trash areas and front sidewalks as well as any communal trash cans All pest control is performed on a regular basis All plants and flowers are maintained Guest Connection Knows and practices the “art” of touching tables Uses great guest communication, both verbal and written Executes guest recovery and follows up appropriately Gives support to staff decisions (i.e.: cutting a guest off) Cultivates a regular clientele Works to build food sales by interacting, greeting, seating and making the guests feel at ease Solves problems with an understanding of the importance of each guest being determined to come back Sales Building / Local Store Marketing Is aware of the local market business environment Participates in area business groups or affiliations Knows neighboring businesses and their operators Rewards repeat guests with VIP treatment Works with the rest of the management team to maximize sales and optimize profits through the management of food, labor costs and FOH Controllables Presentation Skills Represents themselves and their team well Represents the company well and always in a positive light Presents line ups and meetings effectively Job interviews conducted professionally, including follow up Does not air out any inappropriate company business with hourly employees or guests Does not gossip or spread rumors or initiate drama Administrative New hire paperwork completed in a timely manner Performs all payroll functions perfectly Codes invoices in a timely manner Utilizes the shift planner and the financial workbook Knows the work comp and guest accident procedures Is aware of sales and labor budgets and is able to discuss them intelligently at all times Uses labor scheduling tools, including Hot Schedules and Toast to plan labor Understands end of period procedures In store audits of files are at 90% or better Ensure all FOH employees receive scheduled reviews Maintains accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regard to workman’s compensation, termination reports and change of status forms Participates in the weekly management meetings Responds to emails or requests from Corporate in an appropriate amount of time REQUIREMENTS Prefer a minimum of two years (or greater) of experience managing in full service dining establishments Able to work in a standing position for long periods of time (up to 8 hours) Able to safely lift & easily maneuver trays of food frequently weighing up to 20-25 pounds Able to communicate clearly & effectively in the predominant language(s) of our guests, managers, kitchen and dining room personnel #J-18808-Ljbffr