Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Paid holidays
Job Description
Kennedy Concepts is a well-established restaurant group committed to enriching the lives of both its guests and team members. The company operates with a family-first philosophy, emphasizing the importance of treating each team member and guest like family. This approach is central to their success, which relies on creating and retaining a dedicated and capable team that consistently delivers exceptional dining experiences. Kennedy Concepts focuses on building memorable moments for their guests, ensuring every visit is extraordinary and leaves a lasting impression. As a prominent player in the restaurant industry, Kennedy Concepts prides itself on maintaining high standards of food... Show More
Job Requirements
- Minimum of 3 years successful results as a restaurant manager of a high-volume restaurant
- 5 years or more of restaurant management experience required
- Possess a SERV Safe certification
- Ability to comprehend profit and loss reports
- Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures
- Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures
- Experience with developing and implementing successful training documentation and modules
- Knowledge of restaurant safety and sanitation
- Confidence using labor cost control and labor scheduling
- Experience with inventory control procedures
- Basic labor laws and human resources practices
- Proficient math skills
- Skilled strength in leadership, interpersonal communication, and staff development
- Proven track record in managing a budget and cost controls to optimize profits and ensure success
- Must be able to read, analyze, and interpret business records and statistical reports
- Excellent communication skills both written and verbal
- Exceptional organizational skills to manage an operation with many moving parts
- Proficiency with Microsoft 360 platform
- Varied POS system experience
- Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality
- Be able to work in a standing position for long periods of time (up to 5 hours)
- Can reach, bend, stoop and frequently lift up to 50 pounds
- Ability to drive sales and guest service initiatives by motivating team members
- Strong track record of training and developing Managers from within
- Experience in Front of House operations while promoting superior service and guest hospitality
- Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations
- Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems
- Able to identify opportunity areas and create plans for action
- Ability to work calmly and effectively under pressure
- Self-motivated, organized, and ability to solve problems
Job Qualifications
- Ability to comprehend profit and loss reports
- Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures
- Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures
- Experience with developing and implementing successful training documentation and modules
- Knowledge of restaurant safety and sanitation
- Possess a SERV Safe certification
- Confidence using labor cost control and labor scheduling
- Experience with inventory control procedures
- Basic labor laws and human resources practices
- Proficient math skills
- Skilled strength in leadership, interpersonal communication, and staff development
- Proven track record in managing a budget and cost controls to optimize profits and ensure success
- Must be able to read, analyze, and interpret business records and statistical reports
- Excellent communication skills both written and verbal
- Exceptional organizational skills to manage an operation with many moving parts
- Proficiency with Microsoft 360 platform
- Varied POS system experience
- Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality
- Be able to work in a standing position for long periods of time (up to 5 hours)
- Can reach, bend, stoop and frequently lift up to 50 pounds
- Ability to drive sales and guest service initiatives by motivating team members
- Strong track record of training and developing Managers from within
- Experience in Front of House operations while promoting superior service and guest hospitality
- Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations
- Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems
- Able to identify opportunity areas and create plans for action
- Ability to work calmly and effectively under pressure
- Self-motivated, organized, and ability to solve problems
- 5 years or more of restaurant management experience required
- Minimum of 3 years successful results as a Restaurant Manager of a high-volume restaurant
Job Duties
- Implementation of all policies, procedures, standards, specifications, guidelines, and training programs
- Provide guests with consistent responsive, friendly, and courteous service
- Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards
- Achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness of facility through the training of employees and by creating a positive, productive working environment
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures
- Make employment and termination decisions while partnering with the General Manager and with the company’s best interests in mind
- Fill in where needed to ensure guest service standards and efficient operations
- Continually strive to develop team members in all areas of professional development
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Deliver completed paperwork to the corporate office on time
- Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs
- Receive and inventory all products in correct unit count and condition and ensure deliveries are performed in accordance with Kennedy Concepts receiving policies and procedures
- Complete and provide employee performance appraisals on a timely basis
- Schedule labor for various departments based on anticipated business activity while ensuring all positions are staffed appropriately while meeting labor cost objectives
- Run shifts and support all areas of the restaurant during assigned shifts
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests
- Meet and seek to improve upon all budgeted costs and expenses
- Additional duties as determined and assigned by your manager
- Oversee all FOH staff’s daily duties and ensure company standards, policies, and procedures are met
- Verify all FOH daily checklists and Manager deadlines are met
- Demonstrate leadership through hard work, loyalty, dedication, and honesty to the entire team and Kennedy Concepts
- Ability to provide progressive discipline documentation and perform conversations pertaining to performance improvement with front of the house team members
- Work with the General Manager and Human Resources (if necessary) on making determinations regarding appropriate disciplinary action and/or termination of team members
- Schedule, create, and lead a monthly FOH staff meeting
- Strive to meet budgeted costs of Costs of Goods Sold (COGS)
- Meet all FOH budgeted labor costs
- Manage all budgeted food, paper, and chemical costs
- Ensure all budgeted fixed and variable Operating Expenses are met
- Create and execute ideas & procedures to help the Company reduce costs while increasing quality
- Complete a weekly inventory and generate the cost of goods sold
- Generate monthly inventory that includes an on hand raw cost
- Verify that each responsible department executes recipes and pour size specifications
- Enforce cost control measures throughout the department through various methods
- Ensure that all FOH employees are trained using the proper Kennedy Concepts training materials
- Ensure that all training material policies and standards are being followed and maintained by FOH
- Assist with the maintenance and updating of all Kennedy Concepts training materials
- Responsible for conducting interviews and participating in the hiring decisions for all FOH staff
- Drive the training of FOH roles
- Responsible for overseeing and ensuring everyone is onboarded and trained properly
- Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment
- Provide the highest standard of operation and cleanliness for every location and piece of equipment
- Follow monthly maintenance schedules for all equipment
- Report maintenance or repairs needed immediately to General Manager for timely repair completion
- Responsible for the cleanliness and organization of the entire store
- Oversee the cleanliness and sanitization of the BOH and ensure consistent and proper food handling procedures
- Always ensure the FOH and patio(s) is kept extremely clean and sanitized
- All Health Department rules and codes should be followed 100%
- Health Inspection scores should always be greater than a 93
- Keep restrooms extremely clean, sanitized and have all equipment working properly
- Report and resolve all pest control issues to the GM immediately and contact pest control services if issues are discovered
- Assist in working and negotiating with suppliers and vendors
- Hold Vendors accountable and give them notice of improper pricing
- Ensure and oversee that all products are checked in as they enter the building
- Oversee and ensure that all Managers and Staff are consistent in comp, void, and promo reporting
- Confirm and verify that all safe balances are maintained at their correct levels and that NO pay outs are made from the safe
- Limit theft opportunities
- Properly use, account for and balance petty cash
- Ensure all tip pulling and cash handling procedures are being followed and paid out in a timely manner
- Oversee and ensure Bartenders are NOT over pouring and/or stealing
- Reenforce and confirm with the team that the liquor, beer, or wine on a ticket is the liquor, beer or wine that is poured
- Ensure NOTHING is given away for free
- Ensure every product that goes across the bar is accounted for. All products must be rung up or written on the waste/spill sheet. All waste/spills must be approved per shift by the MOD
- Ensure that local discounts are only given to our local guests
- Reconciliation of all cash drawers remains consistent and accurate
- Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards
- Keep Kennedy Concepts food recipes, ingredients, and plate presentations meet Kennedy Concepts highest standards
- Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards
- Guarantee all bar drinks are garnished correctly and to our highest standards
- Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials
- Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials
- Make sure the FOH staff exceeds our guests’ expectations for customer service
- Oversee the development of a “Guest Service” culture
- Oversee and ensure the development and training of our Servers, Hostesses and Bussers so they can deliver the highest standards in Guest Service
- Ensure all FOH staff follow the “Steps to Successful Service”
- Ensure all the FOH staff follows all the rules, policies and procedures written in all their training materials
- Work with the GM and Marketing Director to help create marketing promotions to help drive sales
- Execute marketing promotions, according to the plan
- Make sure all private parties and group events are executed to the highest standards and that we exceed guests’ expectations
- Create and post weekly schedules with GM/AGM approval
- Maintain staffing levels for all positions
- Partner with the GM to proactively hire and manage staffing levels when necessary (build up/trim down)
- Post accurate schedules that ensure the proper staffing levels according to business demands
- Manage overtime responsibly and make the appropriate cuts to limit overtime needs
- Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures
- Properly document all progressive discipline actions consistently
- Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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