Manager

The hiring establishment is a restaurant that prioritizes delivering exceptional customer service while maintaining high standards of food quality and operational efficiency. This establishment is committed to fostering a positive brand image and culture of excellence among its team members, reflecting a strong emphasis on teamwork and superior guest experiences. The restaurant is known for integrating both front-of-house and back-of-house operations seamlessly to ensure the best possible dining experience for its patrons. With a focus on food safety, sanitation, and vendor relationships, the restaurant is dedicated to operational excellence and revenue growth. The role offered is a Manager position overseeing both front-of-house (FOH) and back-of-house (BOH) activities. The Manager (FOH/BOH) plays a vital role in the success and reputation of the restaurant, acting as a liaison between kitchen operations and guest services. This is a full-time position requiring a versatile skill set, including team leadership, food service management, and proficiency with Point-Of-Sale (POS) systems.

The Manager ensures smooth daily operations by coordinating staff schedules, managing opening and closing tasks, controlling operational costs, and optimizing inventory and supplies. They respond promptly to customer complaints and work continuously to maximize customer satisfaction by personally engaging with guests. Additionally, the manager is responsible for maintaining compliance with safety and sanitation regulations, managing food and beverage quality, and upholding company policies and procedures. This position requires working closely with the General Manager and other team members to meet budget goals, analyze sales data, and drive growth by controlling waste and labor costs. Moreover, the manager plays a key role in training, motivating, and mentoring employees, fostering a supportive and productive work environment. The position demands strong communication skills, leadership capabilities, and a detail-oriented approach to quality control and operational coordination. Candidates must also possess proper food handler and alcohol dispensing certifications, demonstrate adherence to company uniform and appearance standards, and complete ongoing training and certifications related to the restaurant's offerings. This manager role is physically demanding, requiring the ability to perform a variety of physical activities such as lifting, bending, kneeling, and walking. A successful candidate will be somebody who thrives in a fast-paced restaurant environment, is passionate about customer service, and possesses a thorough understanding of restaurant operations both in front and back of the house.