Manager Job Description Template
Our company is looking for a Manager to join our team.
Responsibilities:
- Participate in and contribute to market and business activities external to the firm;
- Schedule, supervise and train front and back of the house;
- Recruit, mentor and develop customer service agents and nurture an environment where they can excel through encouragement and empowerment;
- Build, maintain, and enhance client relationships;
- Supervise and mentor staff; provide timely and effective performance feedback and training;
- Work with Kitchen Managers & Culinary Team to ensure proper food/safety sanitation standards;
- Ability to attend orientation and all subsequent training;
- Maintain a dining room presence by assisting with supervision of teams and ongoing training, coaching and redirection;
- Maintain accurate compliance binder;
- Order and receive merchandise utilizing inventory ordering guidelines;
- Catering & Food Services;
- Individual must be a Team Player willing to meet and exceed drive – in goals and objectives, open communication, cleanliness and safety;
- Provide advice to clients, in a variety of industries, on import and export matters;
- Keep accurate fuel inventory records (red book), and report any excessive variations;
- Price book maintenance/operation of security cameras (where applicable)/On The Run (where applicable).
Requirements:
- Minimum of two years FOH & BOH management experience in a high volume, faced paced restaurant;
- Valid driver’s license;
- Communicating with team members, guests, vendors and concept personnel for various needs;
- A desire to develop younger professionals;
- Must be able to work in a fast paced environment;
- Ability to work long days and stand/sit/walk for long periods of time;
- Fluency in Microsoft Office Programs (Word, Outlook, Excel, and PowerPoint);
- Must be able to see 20/20 with correction;
- Previous quick service restaurant management experience;
- Experience in reviewing design drawings created by others;
- 2 years’ experience in a supervisory/Management role;
- Prior experience managing a team preferred but not required;
- Servant leader attitude. A true leader, not a “boss”;
- Works with Kitchen Managers & Culinary Team;
- Must be willing to work 50 hours per week.