The importance of detailed Job Descriptions
It all begins with an idea.
Complete and accurate job descriptions for each position in your restaurant are not only good practice, they are a necessity. Job descriptions serve as the foundation of all personnel activities.
Well-developed job descriptions provide the framework for creating effective employment assessments, such as interviews. They also help your employees to understand their duties, responsibilities, and what is expected of them, and serve as a benchmark with which to evaluate employee performance.
These job descriptions are designed to serve as templates for many of the positions found in full-service restaurants. It's important for your job descriptions to accurately represent the unique roles, responsibilities, and results desired for each position in your restaurant.
Therefore, we suggest you use the job descriptions on our site as a template or starting point to develop customized descriptions of your positions.
Summary of Features & Benefits:
Provide a brief Summary of the job
Job Functions & Responsibilities
Essential Skills & Experience
Expected Results & Performance
Work Environment
Physical Demands
Benefits
Salary Range
*Work Environment and Physical Demands are more for the legality of the job. The Benefits and Salary Range are a must when posting the job online.
Two key points to remember when creating a job description is to include who this person is reporting to and the FLSA Status (exempt and non-exempt)
The Fair Labor Standards Act (FSLA) is best known as the law determining the exempt or non-exempt status of jobs and overtime requirements. The law covers minimum wage, overtime pay, hours worked, record keeping, and youth employment standards for employees both in the private sector and in federal, state, and local governments.
The Fair Labor Standards Act is administered by the Wage and Hour Division under the Department of Labor (DOL).
Job Posting
Crafting a compelling job description is essential to helping you attract the most qualified candidates for your job when posting on a job site and a detailed job description can help your jobs stand out from the rest. Your job descriptions are where you start marketing your company and your job to your future hire.
The key to writing effective job descriptions is to find the perfect balance between providing enough detail so candidates understand the role and your company while keeping your description concise.
Job descriptions define the role you are trying to fill when recruiting. They allow you to accurately describe to an applicant the details of a position before they are hired so they have a realistic preview of what the job entails and what they need to do to become a successful employee in your restaurant.
General Manager
Job Title: General Manager
Reporting To: Director of Restaurant Operation
FLSA Status: Exempt
Summary:
The General Manager is responsible for monitoring the overall store operation (FOH, BOH & Bar). This position is responsible for executing the restaurant's operational standards. The GM is responsible for training and coaching both FOH leadership & staff Bar Recipe Compliance, Food Safety and Sanitation, Hospitality, and Service execution. This position is ultimately responsible for the overall financial result of the restaurant.
Job Functions & Responsibilities:
● New Hire Onboarding: Responsible for the onboarding of all FOH new hires, and all new hire documentation is filled out correctly. All new hire information had been inputted into the payroll system.
● Hiring and Development: Responsible for making sure that all new hire and existing FOH staff are fully trained to the company standard and within the time period laid out in the Front of the House material.
● Labor Management: Responsible for staffing and scheduling of all FOH staff including the bar, and ensuring proper coverage of all positions (Bartender, Server, Food Runner, To-Go, Busser, and Host) on all day parts
● Monthly Facility Walk-through: Conduct a monthly facility walk-through with the Director of Operation and the KM. Put together an action plan for operational areas of opportunity.
● Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility, and labor costs.
● 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
● Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
● Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into Raving Fans.
● Manage shifts which include daily decision-making, scheduling, and planning while ensuring consistent high-quality food & beverage presentation and service
● Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews
● Deliver P&L results in line with company expectations for revenue and operating income
● Develop a strong Hospitality Leadership team to address and grow the business
● Mentor, train, and conduct in-the-moment coaching to develop teams
● Embrace change and deliver top results no matter the obstacle
● Accountable for Food Handler’s, ABC Responsible Beverage Service, Sexual Harassment & Allergen certificate procurement and updates for all FOH staff
● Ensure a safe working and guest environment to reduce the risk of injury and accidents - Completes accident reports promptly in the event that a guest or employee is injured
● Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness
● Foster and maintain open communication between FOH and BOH Leadership and staff
● Multi-task at a high level; prioritize among multiple complex daily priorities
● The GM is responsible for the completion of all checklists (Leadership/BOH/FOH)
Essential Skills & Experience:
● 5+ years of experience in the Hospitality industry
● Ability to work independently and with all levels of leadership in a fast-paced environment
● Strong ability to lead a hospitality team and own accountability for specific revenue goals
● Excellent written and verbal communication skills with notable attention to detail
● A team player with an enthusiastic outlook and creative mind
● Strong decision-making abilities with a sense of ownership
● Fully understand and comply with all Federal, State, and Local regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests
Expected Results & Performance:
● Maintain established Food & Liquor Cost target
● Maintain established FOH & BOH Labor Cost target
● Maintain Kitchen and FOH leadership retention at 90% or better
● Maintain an online review score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
● The noise level in the work environment is moderate
● Store work environment entails a fast-paced production and guests interaction for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle, or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds
Assistant General Manager
Job Title: Assistant General Manager
Reporting To: General Manager
FLSA Status: Exempt
Summary:
The Assistant General Manager is responsible for the GM for monitoring the overall store operation (FOH, and Bar). This position is responsible for executing the FOH operational standards and is the next GM in waiting, depending on individual and store performance. The Asst. GM is responsible for training and coaching the FOH staff on Recipe Compliance (bar & food), Food Safety and Sanitation, Hospitality, and Service Execution.
Job Functions & Responsibilities:
● New Hire Training: Responsible for the completion of FOH new hire Training Checklist. A point person for the completion of the new hire Training Checklist and ensure that Trainees are trained according to our standards and the checklist is completed within the time period laid out on the Front of the House training materials.
● Team Member Development: Responsible for making sure that existing FOH staff are trained on new and current policies & procedures.
● Labor Management: Responsible for staffing and scheduling of all FOH staff including the bar, and ensuring proper coverage of all positions (Bartender, Server, Food Runner, To-Go, Busser, and Host) on all day parts
● Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility, and labor costs.
● 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
● Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
● Ensure positive guest service in all areas. Investigate and respond to complaints (in the absence of the GM), taking all appropriate actions to turn dissatisfied guests into Raving Fans.
● Manage shifts which include daily decision-making, scheduling, and planning while ensuring consistent high-quality of food & beverage presentation and service
● Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establishing performance expectations
● Deliver P&L results in line with company expectations for revenue and operating income
● Develop a strong Hospitality Leadership team to address and grow the business
● Mentor, train, and conduct in-the-moment coaching to develop teams
● Embrace change and deliver top results no matter the obstacle
● Foster and maintain open communication between FOH and BOH Leadership and staff
● Multi-task at a high level; prioritize among multiple complex daily priorities
● Ensure a safe working and guest environment to reduce the risk of injury and accidents - complete accident reports promptly in the event that a guest or employee is injured
● Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness
● Maintain a calm demeanor and manage issues professionally and according to company standards, setting a positive example.
● Attend weekly and quarterly operations meetings
● Complete other duties as assigned by the GM
● The Asst. GM is responsible for the completion of all FOH checklists (Bartender, Server, Barback, Bussers, To Go, Host(ess), Food Runner) on Daily Shifts Log.
Essential Skills & Experience:
● 2+ years of experience in the Hospitality industry
● Ability to work independently and with all levels of leadership in a fast-paced environment
● Strong ability to lead a hospitality team and own accountability for specific revenue goals
● Excellent written and verbal communication skills with notable attention to detail
● A team player with an enthusiastic outlook and creative mind
● Strong decision-making abilities with a sense of ownership
● Fully understand and comply with all Federal, State, and Local regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests
Expected Results & Performance:
● Maintain established Pour Cost target for each location
● Maintain established FOH Labor Cost target for each location
● Maintain FOH staff retention at 90% or better
● Maintain Yelp score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● The noise level in the work environment is moderate
● Store work environment entails a fast-paced production and guests’ interaction for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle, or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds
Bar Manager
Job Title: Bar Manager
Reporting To: General Manager
FLSA Status: Exempt
Summary:
The Bar Manager will be responsible for managing the bar's daily operations and execution. This person will manage bar staff performance, cash registers, alcohol inventory controls, Bar Recipe Compliance, Food Safety and Sanitation, Hospitality, and Service Execution.
This position reports to the General Manager.
Job Functions & Responsibilities:
● Understand and execute the company’s Best Practices standards. Assure compliance with company service standards, alcohol inventory, and cash control procedures
● Coach and communicate with the bar team about all our products and services, enthusiastically model selling behavior, share technical knowledge, and provide recommendations about ways to connect with our guests
● Proactively deal with guest queries, advising guests on menus and beverage selections, ensuring satisfaction with food and service, and if necessary responding to complaints in an expeditious manner
● Maintain an accurate and up-to-date plan of bar staffing needs - prepare schedules and ensure that the bar is staffed for all shifts
● Responsible for ensuring consistent high-quality drinks (alcohol & non-alcoholic)
● Alcohol Inventory Management to include: daily, weekly and monthly inventory tracking and working directly with the vendors for supply requisition and delivery schedules
● Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, pour and labor costs
● Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
● Responsible for ensuring that all financial (invoices, reporting) and HR/Payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
● Supervise general cleaning tasks using standard products as assigned to adhere to health standards.
● Maintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness
● Ensure a safe working and guest environment to reduce the risk of injury and accidents - complete accident reports promptly in the event that a guest or employee is injured
● Responsible for Food Handler’s, ABC Responsible Beverage Service, Sexual Harassment & Allergen certificate procurement and updates for all bar staff
● Ensure all opening and closing procedures are followed. Manage end-of-night closing procedures, making sure that all areas are clean, tidy, and secure, ready for the next shift using the Bar Checklist
● Counsel team members on performance issues and take appropriate corrective action in partnership with the GM and Human Resources.
● Maintain a calm demeanor and manage issues professionally and according to company standards, setting a positive example.
● Attend weekly and quarterly operations meetings
● Complete other duties as assigned by the GM
● Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
● Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establishing performance expectations
● Develop a strong Hospitality Leadership team to address and grow the business
● Mentor, train, and conduct in-the-moment coaching to develop teams
● Embrace change and deliver top results no matter the obstacle
● Foster and maintain open communication between FOH and BOH Leadership and staff
Essential Skills & Experience:
● Proficient in the following dimensions of restaurant functions: bar preparation, alcohol & beverage inventory management, sanitation, service standards, staffing, and employee management, payroll, and financial reporting
● Able to organize time effectively, forward plan, and prioritize tasks to ensure workload is balanced and urgent situations are dealt with immediately. Ability to multitask and delegate duties when necessary
● Ability to communicate effectively to interact with staff and guests
● Must have excellent knowledge of food and beverage preparations, service standards, guest relations, and etiquette
● Ability to work long hours and flexible shifts including mornings, nights, weekends, and holidays
● Ability to think on your feet and under pressure while maintaining a positive outlook and attention to detail
● Must be punctual and dependable
● Ability to perform under pressure effectively for extensive periods of time while maintaining professionalism.
● Ability to work independently and with all levels of leadership in a fast-paced environment
● Strong ability to lead a hospitality team and own accountability for specific revenue goals
● Excellent written and verbal communication skills with notable attention to detail
● Strong decision-making abilities with a sense of ownership
● Fully understand and comply with all Federal, State, and Local regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests
Expected Results & Performance:
● Maintain established Liquor Cost target
● Maintain established FOH Labor Cost target
● Maintain FOH staff retention at 90% or better
● Maintain an online review score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● The noise level in the work environment is moderate
● Store work environment entails a fast-paced production and guests’ interaction for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle, or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds
Assistant KM
It all begins with an idea.
Job Title: Assistant Kitchen Manager
Reporting To: Kitchen Manager
FLSA Status: Exempt
Summary:
The Assistant Kitchen Manager is responsible for assisting the KM for monitoring the overall Back of the House operation. This position is responsible for executing recipes (Prep and Plating) according to company standards. The Asst. KM is responsible for training and coaching the kitchen staff on Food Safety and Sanitation, food preparation, and assembly. This position must contribute to the overall profitability of the restaurant by effectively managing Ordering & Receiving, Waste, Labor Cost, Inventory Control and Food Cost targets.
Job Functions & Responsibilities:
● Staff Development: Assist the KM for making sure that all new hires and existing BOH staff are fully trained to the company standard and within the time period laid out in the Back of the House material.
● Labor Management: Assist with staffing and scheduling and ensure proper coverage on all positions (dish, prep, line, expo) on all day parts.
● Ordering and Receiving: Assist the KM on Ordering, Receiving and properly storing all goods and accounting for the amount and quality of all received products. Receiving procedures are followed, invoices are checked off for quantity and quality.
● Food Quality & Recipe Compliance: Ensure accurate recipes, Standard Operating Procedures (quality and assurance), and monitoring (quality control) is in place to support food quality and safety. Ensure that LINE Check is conducted twice daily and must be completed by KMOD/Kitchen Shift Lead on Duty. PREP Checks are completed according to our food production standards.
● Kitchen System Enforcement: Masters and provides training on kitchen systems from food safety and sanitation, food production (prep & line), proper warewashing, store related trash procedures are followed correctly (compost, recycling & landfill).
● Equipment Maintenance: ensure all kitchen equipment are cleaned, maintained, fully functional and in excellent working condition.
● Kitchen P & L’s: Monitors and is accountable for food & labor cost budgets versus actual results.
● Walk-in Cooler Organization: double-check at the end of each shift to ensure that all products have been LABELED, DATED, and ROTATED.
● The Asst. KM must maintain a flexible work schedule and be able to work a combination of shifts, some days, mid shifts and or night shifts.
● The Asst. KM will ensure that Line Cooks, Prep, Dish & Expo staff keep their station clean and organized at all times. Clean as you go are in place no matter how busy it is.
● Shift to Assist: Asst. KM will position themselves during peak times on the Expo to monitor quality, plating presentation and ticket times. Lead and direct all kitchen staff, while shifting to assist.
● Maintain a calm demeanor and manage issues professionally and according to company standards, setting a positive example.
● Attend weekly and quarterly operations meetings.
● Complete other duties as assigned by the Kitchen Manager.
● The Asst. KM is responsible for the completion of all BOH position checklists for staff (Line, Prep, Dishwasher, & Expo)
Essential Skills & Experience:
● Expert knowledge of the restaurant or organization’s cuisine.
● Basic culinary skills are required including food preparation, flavor pairings, and other cooking best practices.
● Current knowledge of trends in the restaurant industry.
● In-depth knowledge of Federal, State, and Local food handling regulations.
● Comfortable training, directing, and supervising kitchen staff.
● Exceptional leadership skills, including motivation and goal-setting.
● Excellent communication and interpersonal skills.
● Highly effective time management and organization.
Expected Results & Performance:
● Maintain established BOH Labor & Food cost target
● Maintain kitchen staff retention at 90% or better
● Maintain an online review score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● The noise level in the work environment is moderate
● Kitchen work environment entails a fast-paced production of detailed recipes for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle, or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds
Kitchen Manager
It all begins with an idea.
Job Title: Kitchen Manager
Reporting To: General Manager
FLSA Status: Exempt
Summary:
The Kitchen Manager is responsible for monitoring the overall Back of the House operation. This position is responsible for executing recipes (Prep and Plating) according to company standards. The KM is responsible for training and coaching the kitchen staff on Food Safety and Sanitation, food preparation, and assembly. This position must contribute to the overall profitability of the restaurant by effectively managing Ordering & Receiving, Waste, Labor Costs, Inventory Control, and Food Cost targets.
Job Functions & Responsibilities:
● New Hire Onboarding: Responsible for the onboarding of all BOH new hires, and all new hire documentation is filled out correctly. All new hire information had been inputted into the payroll system.
● Hiring and Development: Responsible for making sure that all new hires and existing BOH staff are fully trained to the company standard and within the time period laid out in the Back of the House material.
● Labor Management: Responsible for staffing and scheduling of all BOH staff, and ensuring proper coverage on all positions (dish, prep, line, expo) on all day parts.
● Ordering and Receiving: KM is responsible for Ordering, Receiving, and properly storing all goods and accounting for the amount and quality of all received products. Receiving procedures are followed, invoices are checked off for quantity and quality and the KM has signed off on each delivery invoice.
● Food Quality & Recipe Compliance: Ensure accurate recipes, Standard Operating Procedures (quality and assurance), and monitoring (quality control) are in place to support food quality and safety. Ensure that LINE Check is conducted twice daily and must be completed by KMOD/Kitchen Shift Lead on Duty. PREP Checks are completed according to our food production standards.
● Kitchen System Enforcement: Masters and provides training on kitchen systems from food safety and sanitation, food production (prep & line), proper warewashing, store related trash procedures are followed correctly (compost, recycling & landfill).
● Equipment Maintenance: ensure all kitchen equipment are cleaned, maintained, fully functional, and in excellent working condition
● Kitchen P & L’s: Monitors and is accountable for food & labor cost budgets versus actual results
● Walk-in Cooler Organization: double-check at the end of each shift to ensure that all products have been LABELED, DATED, and ROTATED.
● Monitors inventory, purchases, and approved vendor transactions.
● The KM will bring all performance-related issues immediately to the GM’s attention for appropriate action.
● The KM must maintain a flexible work schedule and be able to work a combination of shifts, some days, mid shifts, and or night shifts.
● The KM will ensure that Line Cooks, Prep, and Dishwashers staff keep their station clean and organized at all times. Clean as you go is in place no matter how busy it is.
● Shift to Assist: KM will position themselves during peak times at the Expo to monitor quality, plating presentation, and ticket times. Lead and direct all kitchen staff, while shifting to assist.
● Maintain a calm demeanor and manage issues professionally and according to company standards, setting a positive example.
● Attend weekly operations meetings
● Complete other duties as assigned by the GM
● The KM is responsible for the completion of all BOH checklists for staff and the kitchen leadership team.
Essential Skills & Experience:
● Expert knowledge of the restaurant or organization’s cuisine.
● Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices.
● Ability to develop and cost out unique recipes appropriate for the concept.
● Current knowledge of trends in the restaurant industry.
● In-depth knowledge of Federal, State, and Local food handling regulations.
● Comfortable training, directing, and supervising kitchen staff.
● Exceptional leadership skills, including motivation and goal-setting.
● Excellent communication and interpersonal skills.
● Highly effective time management and organization.
Expected Results & Performance:
● Maintain established BOH Labor & Food cost target
● Maintain kitchen staff retention at 90% or better
● Maintain Yelp score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● The noise level in the work environment is moderate
● Kitchen work environment entails a fast-paced production of detailed recipes for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
● Chemicals Known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds
Manager
It all begins with an idea.
Job Title: Manager
Reporting To: General Manager
FLSA Status: Exempt
Summary:
The Manager is responsible for monitoring the overall FOH & Bar operation. This position is responsible for executing the FOH operational standards and is the next AGM in waiting, depending on individual and store performance. The Manager is responsible for training and coaching the FOH staff on Recipe Compliance (bar & food), Food Safety and Sanitation, Hospitality, and Service Execution.
Job Functions & Responsibilities:
● Team Member Development: Responsible for training existing FOH staff on new and current policies & procedures.
● Labor Management: Responsible for staffing and scheduling of all FOH staff including the bar, and ensure proper coverage on all positions (Bartender, Server, Food Runner, To Go, Busser, and Host) on all day parts.
● Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility, and labor costs.
● Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
● Ensure positive guest service in all areas. Investigate and respond if necessary to complaints taking all appropriate actions to turn dissatisfied guests into Raving Fans.
● Manage shifts which include daily decision-making, scheduling, and planning while ensuring consistent high-quality of food & beverage presentation and service
● Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establishing performance expectations
● Deliver P&L results in line with company expectations for revenue and operating income
● Develop a strong Hospitality Leadership team to address and grow the business
● Mentor, train, and conduct in-the-moment coaching to develop teams
● Embrace change and deliver top results no matter the obstacle
● Supervise general cleaning tasks using standard products as assigned to adhere to health standards.
● Maintains a favorable working relationship with all of our employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness
● Ensure a safe working and guest environment to reduce the risk of injury and accidents - Completes accident reports promptly in the event that a guest or employee is injured
● Foster and maintain open communication between FOH and BOH Leadership and staff
● Multi-task at a high level; prioritize among multiple complex daily priorities
● The Manager is responsible for the completion of all FOH checklists during his/her shift (Bartender, Servers, Barback, Bussers, To-Go, Host(ess), Food Runner) on Daily Shifts Log
Essential Skills & Experience:
● 2+ years of experience in the Hospitality industry
● Ability to work independently and with all levels of leadership in a fast-paced environment
● Strong ability to lead a hospitality team and own accountability for specific revenue goals
● Excellent written and verbal communication skills with notable attention to detail
● A team player with an enthusiastic outlook and creative mind
● Strong decision-making abilities with a sense of ownership
● Fully understand and comply with all Federal, State, and Local regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests
Expected Results & Performance:
● Maintain established Liquor Cost target
● Maintain established FOH Labor Cost target
● Maintain FOH staff retention at 90% or better
● Maintain an online review score of 4.5 or better
● Maintain a Health Department Sanitation score of 95% or better
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● The noise level in the work environment is moderate
● Store work environment entails a fast-paced production and guests’ interaction for extended periods of time
● Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals
● Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and or loud noises
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:
● Works requires the following motion: bending, twisting, squatting, and reaching
● Regularly talk or hear 10 hours a day or more
● Must be able to work standing and walking for extended periods of time
● Regularly communicate in a positive and effective way with staff
● The employee is regularly required to communicate with others and exchange accurate information
● Operate a computer and other office productivity tools
● Must have the stamina to work 50 to 60 hours per week
● Use hands to finger, handle, or feel, and reach with hands and arms in any directions
● Occasionally climb stairs and or take the elevator
● Occasionally lift and or move up to 50 pounds