Chef d'équipe II

HMSHost; San Jose (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

HMSHost is seeking a Manager II to assist branch management in executing complex QSR or casual dining operations. The role ensures the restaurant is clean, ready for business, staffed, and operated to high standards.

It involves supervising associates, handling scheduling, and enforcing wellness, safety, and beverage policies. The Manager II reports to the GM or Director of Operations, works rotating shifts, and participates in interviews and hiring decisions for unit staff.

Qualifications

• Requires minimum 4 years of food & beverage, cash handling and customer service experience.
• Requires minimum 2 years supervisory or lead experience in Casual Dine restaurant or production kitchen.
• Must be able to speak, read and comprehend instructions and communicate with customers.

Responsibilities

• Completes opening, daily and closing procedures/checklists in accordance with company policies.
• Assists the GM/AGM in managing day-to-day activities of associates within a defined unit.
• Ensures compliance with all company alcoholic beverage policies and AB procedures.
• Participates in interviewing, hiring input, and advancement decisions to the GM.
• Assigns work tasks, prepares schedules, and ensures shifts are covered.
• Monitors mandated rest breaks and meal periods for all associates.
• Ensures cleanliness and visual appeal of display areas and workspace.
• Ensures equipment is in good working order and handles cash per policies.
• Monitors wellness and safety procedures and reports safety concerns to the GM.
• Understands Health and Safety activities as specified in the Manager’s Guide.

Skills

Food & beverage experience

Cash handling

Customer service

Supervisory experience

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

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws andregulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members withoutregard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

Source: HMSHost