Job Description
Location: Various Locations- Inland and OC, CA
Status: Full Time, Salaried Exempt
Requirement: Must have supervisory experience, food service management experience, and required certifications
We are looking for an experienced, hands-on professional Restaurant Manager with a positive attitude, top-notch customer service, excellent communication, leadership and people skills.
Rodrigo’s Mexican Grill is a local family-owned company that has been in the restaurant business for 45+ years. We offer dining services throughout SoCal at 12 restaurants currently covering 4 different counties.
Full-time salaried employees at Rodrigo’s Mexican Grill are offered fantastic benefits such as:
Medical
Paid Time Off
Disability Benefits
Dental
Life Insurance
50% Employee Discount at all locations / Excluding Alcohol
Job Summary
This individual will be responsible for overseeing and directing the seamless running of food and beverage operations at the restaurant while ensuring that the standards of excellence are met. In coordination with his/her counterpart, the Restaurant Manager will supervise hourly employees and support financial responsibilities.
Key Responsibilities:
Operational Management:
- Ensure smooth daily operations of the restaurant, including opening and closing procedures.
- Monitor and manage dining room and kitchen activities to ensure efficient service and timely food delivery.
- Handle customer inquiries, concerns, and feedback professionally and promptly.
- Maintain high standards of food quality, presentation, and consistency.
Staff Management:
- Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and kitchen personnel.
- Schedule and assign shifts, ensuring adequate coverage while managing labor costs.
- Provide ongoing training and development to enhance staff skills and maintain a high level of service.
Customer Service:
- Foster a welcoming and friendly atmosphere for guests, ensuring exceptional customer experiences.
- Address and resolve customer complaints or issues, striving to exceed their expectations.
- Encourage staff to engage with customers and provide personalized service.
Financial Management:
- Monitor and control expenses, including food and beverage costs, labor costs, and operational expenditures.
- Collaborate with the accounting team to ensure accurate financial reporting and adherence to budgetary guidelines.
- Implement strategies to drive revenue, such as promotional events or special offers.
Health and Safety:
- Uphold all health and safety regulations, including food handling and sanitation standards.
- Conduct regular inspections of the restaurant to identify and address potential hazards.
- Train staff on proper safety protocols and emergency procedures.
Inventory Management:
- Oversee inventory levels of food, beverages, and supplies and place orders as needed.
- Manage inventory rotation and storage to minimize waste and ensure freshness.
Collaboration:
- Coordinate with the culinary team to develop and update menus based on customer preferences and seasonal availability.
- Collaborate with marketing and PR teams to promote the restaurant's offerings and events.
Perform other duties as assigned
Skills and Qualifications:
- High School Diploma or equivalent required (Bachelor’s Degree preferred)
- Proof of eligibility to work in the United States
- Valid Driver’s License
- 21+ years of age
- Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public (Fluency in Spanish and other languages is a plus)
- Experience in food safety and planning
- Knowledge of profitability analysis and budgeting, cost of sales, purchasing, receiving, inventories and cost controls
- Knowledge of state and local laws as it applies to liquor, beer and spirits labor, and health code regulations
- Experience with POS (TOAST) systems and back-office reporting systems
- Familiarity with proper lifting techniques
- At least 1-3 years of relevant experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
- Strong problem solving, communication, and time management skills
· Operational knowledge of cash handling procedures and food service equipment
- Excellent interpersonal, verbal, and written communication skills.
- Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet
- ServSafe Food Manager Certification or Prometric Food Manager Certification (required)
- CA Responsible Beverage Service (required)
WORKING CONDITIONS
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.
· Small to medium office or shared work space
· Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
· Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
· Fast paced, high-volume, full-service restaurant. Very "hands on style of management"
· Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
· Ability to walk long periods of time
· Ability to stand for long periods of time
· Ability to use hands to handle, control, or feel objects, tools, or controls.
· Ability to repeat the same movements for long periods of time
· Ability to understand the speech of another person
· Ability to speak clearly so listeners can understand
· Ability to push and lift to 50 lbs.
· Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
DISCLAIMER
This job description is a summary of duties, which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
Rodrigo’s Mexican Grill is an equal opportunity employer. At Rodrigo’s Mexican Grill, we are committed to treating all applicants and employees fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Rodrigo’s Mexican Grill will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of all applicable Ban the Box laws, regulations and local ordinances.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
Restaurant type:
- Bar
- Casual dining restaurant
Shift:
- 10 hour shift
- 12 hour shift
- Day shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Education:
- High school or equivalent (Preferred)
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: Multiple locations