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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,000.00 - $72,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Disability insurance
paid vacations and sick leave
employee discount
Life insurance
Employee assistance program
Job Description
Whiskey River Saloon is a vibrant and energetic bar, entertainment, and casual dining establishment located in the heart of Broadway. Known as a top destination for nightlife and live entertainment, this saloon offers a unique blend of great food, exciting music, and an inviting atmosphere that attracts a diverse and enthusiastic crowd. The establishment prides itself on delivering exceptional guest experiences through quality food offerings, excellent service, and a fun environment. The saloon operates with a strong commitment to team development, guest satisfaction, and operational excellence, making it a preferred workplace for hospitality professionals seeking growth and a dynamic work... Show More
Job Requirements
- Current alcohol and food certification that meets state requirements or willingness to obtain
- At least 2 years of experience in a full-service restaurant manager role with kitchen/culinary emphasis
- At least 1 year of experience scheduling and managing labor
- Ability to stand and walk for up to ten or more hours
- Ability to lift 30-50 pounds
- Ability to work late nights, weekends and holidays
- Ability to perform prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion
- Must be able to work a typical 50-55 hour work week
Job Qualifications
- Ability to think like an owner and accept feedback
- Must have a passion for the bar/restaurant experience while putting the guest first
- Must be an outstanding leader who can build and maintain an excellent team
- At least 2 years' experience in a full-service Restaurant Manager role with kitchen/culinary emphasis required
- At least 1 year of experience scheduling and managing labor is required
- Knowledge of computers (MS Word, Excel)
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy
- Decision making
- Excellent communication skills
Job Duties
- Responsible for hiring, training and retaining the best kitchen talent in the industry
- Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis
- Enforces policies and procedures and follows disciplinary action standards
- Ensures that legal and company standards are met and follow-up quickly on all employee complaints
- Ensure safety standards are communicated to and followed by the team members each shift
- Responsible for training team members in cleanliness and sanitation practices
- The leader sets the pace
- therefore, you must be able to lead by example and be a role model for great performance
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Controls labor cost by scheduling and assigning employees
- following up on work results
- Maintains operations by executing policies and standard operating procedures
- implementing production, productivity, quality, and service standards
- determining and implementing system improvements
- Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings
- initiating improvements
- building relationships with guest
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
- complying with health and legal regulations
- maintaining security systems
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Responsible for ordering products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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