Chef d'équipe II

HMSHost; Las Vegas (NV); On-site; USD 55,000 - 72,000; Full time

Job summary

HMSHost is seeking a Manager II to assist branch management in executing complex QSR or casual dine restaurant operations. The role ensures the restaurant is prepared for business, staffed, and operates to high standards, using company policies to guide decisions.

The Manager II will supervise daily activities, participate in hiring decisions, manage schedules, and guarantee adherence to health, safety, and AB procedures.

Qualifications

• Minimum 4 years food and beverage, cash handling, and customer service experience.
• Minimum 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.
• Ability to read, understand, and follow instructions, and communicate with customers effectively.

Responsibilities

• Complete opening, daily, and closing procedures per company policies.
• Supervise day-to-day activities of associates within the unit.
• Ensure compliance with all adult beverage policies and AB procedures.
• Participate in hiring input and communicate promotions or terminations to the GM.
• Assign tasks, prepare schedules, and ensure all shifts are covered.
• Monitor mandated rest breaks and meal periods for staff.
• Keep display areas clean, stocked, and visually appealing.
• Ensure equipment is in good working order and maintained.
• Operate cash register and manage transactions per cash handling policies.
• Monitor wellness and safety procedures and report concerns to the GM.
• Perform Health and Safety activities as outlined in the Health and Safety guide.
• Place orders for units, receive goods, and process invoices.
• Maintain current contact information for all associates in the restaurant.

Skills

F&B Experience

Cash Handling

Customer Service

Job description

Purpose:

The purpose of the Manager II (MGRII) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations. The MGRII ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRI uses prescribed policies and procedures to make management decisions.

Essential Functions:

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
• Assists the GM/AGM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale
• Ensures compliance with all company adult beverage policies, and ensures all restaurant staff understand and follow AB procedures
• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit
• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered
• Actively ensures all associates take all mandated rest breaks and meal periods
• Ensures display areas are appropriately clean, stocked, and visually appealing
• Ensures all equipment is in good working order
• Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times
• Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
• Places orders for individual units, receives goods, processes invoices
• Ensures that the company has most current contact information for all associates working in the restaurant.

Requirements:

• Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates’ work activities during these different days and times.
• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards

Reporting relationship and other important information:

• The MGRII position as described falls under the Fair Labor Standards act as a Non-Exempt position
• The MGRII position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location.
• The MGRII position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and duringsome closing shifts to monitor restaurant associates’ work activities during these different days and times.

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires a minimum of 4 years food and beverage, cash handling, and customer service experience
• Requires a minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen
• Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers

Source: HMSHost