Restaurant and Bakery Service Manager

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels; Provides direction for restaurant staff to ensure maximum guest satisfaction; Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner; Ensures the unit's compliance to productivity and service standards; Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements; Ensures that inventory levels for both food and non-food items are properly maintained; Conducts employment activities to include staffing, training, and conducting performance reviews; Ensures accurate financial data to include payroll, cash and receipts, productivity, food costs, and operating expenses; Responsible for all communications with regard to system breakdowns and deficiencies; Attends unit management meetings; Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction; Ensures the thorough training and development of non-exempt personnel directly supervised; Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant

Requirements

High school diploma; some college or degree preferred; 1 – 2 years’ managerial experience preferred, preferably in the food service industry; Must be at least 16 years of age; Demonstrates principled actions, uses sound judgment and follow through on commitments; Anticipates problems and issues and makes timely and sound decisions; Demonstrates a passion and working knowledge of food, liquor, beer and wine; Leads by example and maintains a guest first focus; Sets and shares goals with team, monitors and tracks progress of goals; Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement; Clarifies roles, responsibilities, priorities and expectations; Extensive standing and walking for up to 8 hours; Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards; Must be able to communicate clearly; Exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet; Must have high level of mobility/flexibility in space provided; Must have time management skills; Must be able to read, write and perform addition/subtraction calculations; Must be able to control and utilize fingers to write, slice chop and operate equipment; Must be able to fit through openings 30” wide; Must be able to work irregular hours under heavy pressure/stress during busy times; Bending, reaching, walking; Carrying trays of food products weighing about 50 pounds for distances up to 30 feet; Lifting up to 50 pounds; Exposure to dish and cleaning chemicals

Nice to have

Some college or degree; 1 – 2 years’ managerial experience, preferably in the food service industry

Benefits

401(k); Dental insurance; Employee discounts; Flexible schedule; Health insurance; Opportunity for advancement; Vision insurance; Wellness Program; Life Insurance; Disability Insurance; Health Savings Account; Employee Assistance Program; Vacation/Sick Time Benefits; Travel Accident Insurance; Discounted Tuition; Waived Application Fee; Deferred Tuition; Complimentary Course