Restaurant Manager - Whiskey River Saloon

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $72,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k plan with company match

Paid Vacations

sick leave

short-term disability

long-term disability

Life insurance

Job Description

Whiskey River Saloon is a vibrant and popular restaurant located in the heart of Broadway, known for its lively atmosphere and dedication to providing exceptional customer experiences. This establishment prides itself on delivering high-energy service in a fast-paced, high-volume setting that keeps their guests coming back for more. With a reputation for excellent food, drinks, and entertainment, Whiskey River Saloon is a well-established name in its domain. The company values its employees and offers a supportive work environment, competitive compensation, and a comprehensive benefits package including medical, dental, and vision options, a 401k plan with company match, paid vacations and... Show More

Job Requirements

At least 2 years' experience in a full-service restaurant manager role required
At least 1 year of experience scheduling and managing labor is required
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
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
A qualified candidate will have current alcohol and food certification that meets state requirements
Training will be provided by the company if certifications are not current
Stand and walk for up to ten or more hours
be able to lift 30-50 pounds
use motion that entails pushing, pulling, stretching, and continuous bilateral use of fingers and wrists
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week equals 50-55 hours)
Must be able to work late nights, weekends and holidays
Ability to perform all functions at the restaurant level
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion

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 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 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/liquor 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 Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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