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 through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards; Provides direction for restaurant staff to ensure maximum guest satisfaction and a quality work environment; Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures, performance standards, and local health department regulations; Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant; Ensures compliance with productivity and service standards with a sufficient number of well-trained and productive employees; 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 in accordance with company guidelines; Conducts employment activities to include staffing, training, and conducting performance reviews with dining room personnel; Ensures accurate financial data to include payroll, cash and receipts, productivity, food costs, and operating expenses; Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction; Ensures the thorough training and development of non-exempt personnel directly supervised

Requirements

High school diploma; must be at least 16 years of age; demonstrates principles 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; must be able to communicate clearly; must have time management skills; must be able to read, write and perform addition/subtraction calculations; must be able to stand and walk for up to 8 hours; must be able to lift up to 50 pounds; must be able to carry trays of food products weighing about 50 pounds for distances up to 30 feet; must be able to reach heights of approximately 6 feet and depths of 2 1/2 - 3 feet; must have high level of mobility/flexibility in space provided; must be able to control and utilize fingers to write, slice, chop and operate equipment; must be able to fit through openings 30 inches wide; must be able to work irregular hours under heavy pressure/stress during busy times

Nice to have

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

Benefits

Medical, Dental, Vision, Wellness Program, Life Insurance, Disability Insurance; 401k, Health Savings Account; Employee Assistance Program, Employee Discount Program, Vacation/Sick Time Benefits, Travel Accident Insurance; Discounted Tuition, Waived Application Fee, Deferred Tuition, Complimentary Course, & More