Job Title: Restaurant Manager
FLSA Classification: Salary Exempt Employee
Reports To: Regional Manager
Position Summary:
The Restaurant Manager will oversee all restaurant operations. This includes managing staff, ensuring customer satisfaction, maintaining restaurant quality, and driving profitability. The ideal candidate will have a passion for the food service industry, strong leadership skills, and a track record of managing successful restaurant operations.
Minimal Essential Functions:
Operations Management: Oversee daily restaurant operations to ensure excellence in customer service, food quality, and restaurant cleanliness. Implement operational strategies to enhance efficiency and profitability.
Operational Leadership: Demonstrated success in driving operational performance to achieve targets in sales and profitability.
Adaptability and Growth: Open to acquiring new skills and effectively responding to evolving industry trends and organizational strategies.
Team Leadership: Recruit, train, and manage restaurant staff, promoting a positive work environment and high morale. Schedule staff shifts and manage performance, including conducting performance reviews.
Customer Service: Ensure all guests receive exceptional service, managing customer feedback and resolving any issues promptly to maintain high levels of customer satisfaction.
Financial Management: Monitor and manage the restaurant’s budget, including labor costs, supplies, and inventory. Analyze financial reports to identify trends and areas for improvement.
Compliance: Ensure the restaurant complies with all health, safety, and sanitation regulations. Maintain up-to-date knowledge of industry laws and standards.
Marketing and Promotion: Collaborate with the marketing team to execute promotions and events that drive business and enhance the Broken Yolk brand.
Quality Control: Oversee food preparation, presentation, and kitchen operations to ensure adherence to Broken Yolk’s quality standards.
Language Proficiency: Demonstrates proficiency in reading and writing in English.
Management Expertise: Possesses experience in restaurant management, with a preference for those who have managed multiple locations or units.
Professional Integrity: Exhibits a strong work ethic and sets high standards for personal performance and quality of work.
Adaptability: Thrives in a high-paced work environment and effectively collaborates within a team setting.
Communication Excellence: Possesses outstanding abilities in both written and verbal communication.
Qualifications:
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A strong foundation in hospitality, business administration, or a related field is highly valued. We welcome candidates who have equivalent professional experience in lieu of a formal degree.
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We value a variety of experience levels and are flexible with the minimum requirement. While 2 years of restaurant management experience, particularly in breakfast/brunch operations, is beneficial, we consider a range of backgrounds and expertise.
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Strong leadership skills and the ability to motivate and manage a diverse team.
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Excellent customer service skills and the ability to resolve issues effectively.
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Solid financial acumen, with experience managing budgets, P&L statements, and cost controls.
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Knowledge of health, safety, and sanitation regulations in the food service industry.
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Proficiency in restaurant management software and MS Office.
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Ability to work flexible hours, including weekends and holidays, as required.
Physical demands:
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Frequent lifting and/or moving items weighing up to approximately 30 pounds.
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Regular requirement for bending, stooping, and kneeling.
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Predominantly active role with routine standing throughout the shift, which may last up to 8 hours.
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Periodic sitting for office-related tasks.
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Occasional need to climb ladders for maintenance or access purposes.
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Ability to adapt to a flexible schedule, including nights, weekends, and holidays as necessary.
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Exposure to moderate noise levels typical of a restaurant environment, including kitchen equipment and dining room activity.
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Visual acuity to monitor workplace safety and to manage operational standards.
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Regular interaction with a variety of kitchen and service equipment, requiring caution and use of proper safety practices.
Travel
Additional eligibility qualifications
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ABC Responsible Beverage Training & Certification
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ServSafe Managers Food Handlers Certification