loading
reading
writing
saving
searching
Manager Pioneer BBQ (San Carlos)
Cohn Restaurant Group
8622 Lake Murray
compensation:
$22-25 per hour + benefits
employment type:
part-time
experience level:
entry level
job title:
Manager Pioneer BBQ
QR Code Link to This Post
Restaurant Manager
The Restaurant Manager reports directly to the General Manager. This position requires previous training and experience within the restaurant and hospitality management field. As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.
This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees. The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG. Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.
Job Responsibilities
Productivity
Make sure the restaurant is set up on time with staff levels reflecting projected volume
Greet staff as they arrive and assist in preparing the restaurant to receive Guests
Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service
Respond promptly to Guest requests in a polite and professional fashion
Attempt to limit and resolve all problems related to Guests’ service
Attempt to limit and resolve all staff related issues
Assist with Guest checks and processing payments using the POS system during service
Manage meal and rest breaks to avoid penalties and to maximize productivity
Administrative/HR
Complete administrative tasks as assigned by the General Manager
Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager
Understand and complete accounting needs and processes daily
Establish and maintain proper inventory levels
Order supplies to cover flow of business without excessive purchasing
Utilize company established policies, procedures and forms
Focus on conservation throughout the property, save water and energy when possible
Think Green – recycle and reuse where appropriate to control waste
Payroll
Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
Adherence to Federal & State wage and labor regulations
Maintain proper staffing levels always to avoid or reduce overtime expenses
Make hiring recommendations for FOH positions to the General Manager
Safety
Create a safety-first culture in the Restaurant
Use the Injury Illness Prevention Program to maintain a safety-first culture
Document Guests and Employee Injury and Illness incidents per company policies
Workers compensation reporting and management of claims
Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
Responsible for overall cleanliness of the restaurant
Adhere to all restaurant safety guidelines
Facility Repair & Maintenance
Responsible for making repair and improvement recommendations to the General Manager
Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
Staff Training & Development
Provide proper and detailed training for hourly personnel based on company established criteria
Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
Documenting staff work performance including coaching and counseling
Provide ongoing training for all positions as assigned
Communication
Mentor and challenge employees to focus on development and growth
Encourage all Front of House employees by promoting a high level of knowledge and efficiency
Keep FOH employees updated on recipe and food preparation changes
Keep FOH employees updated on food safety and allergy guidelines
Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures
Necessary Knowledge, Skills and Abilities
Minimum 1-2 years’ full service, high volume restaurant experience
High school diploma or equivalent
Professional and proficient verbal and written communication skills
Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
ServSafe certification
Physical Demands
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.
- Principals only. Recruiters, please don't contact this job poster.