Hourly Manager Server Bartender

Emmett's Brewing Company; Aurora (IL); On-site; USD 10,000 - 60,000; Full time

Job summary

A forward-thinking company is seeking a dynamic Hourly Manager to lead a team in delivering exceptional guest experiences. In this role, you will coordinate training, oversee operations, and ensure compliance with health and safety standards. The ideal candidate will have a passion for hospitality, strong leadership skills, and a commitment to maintaining high service quality. Join a vibrant workplace where your contributions will help shape a positive dining environment and drive the success of the restaurant. If you thrive in a fast-paced setting and are looking for a rewarding opportunity, this position is perfect for you.

Qualifications

• 3+ years in front-of-house operations or assistant management.
• Must be 21 years of age and have customer service experience.

Responsibilities

• Oversee training and ensure high standards of guest service.
• Control cash handling and ensure compliance with health regulations.
• Develop staff and manage scheduling to meet business needs.

Skills

Customer Service

Food and Beverage Knowledge

Basic Math Skills

Communication Skills

Leadership

Time Management

Education

High School Diploma or Equivalent

ServeSafe or Food Handler’s Certification

Tools

POS System

Job description

Title: HOURLY MANAGER / SERVER / BARTENDER

Reports to: General Manager

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

1. Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
2. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
3. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
4. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
5. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
6. Make employment and termination decisions consistent with General Manager guidelines for approval or review.
7. Fill in where needed to ensure guest service standards and efficient operations.
8. Continually strive to develop your staff in all areas of managerial and professional development.
9. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
10. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
11. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
12. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
13. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
14. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
15. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
16. Provide advice and suggestions to General Manager as needed.

Qualifications:

1. Be 21 years of age.
2. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
3. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
4. Possess excellent basic math skills and have the ability to operate a cash register or POS System.
5. Be able to work in a standing position for long periods of time (up to 5 hours).
6. Be able to reach, bend, stoop and frequently lift up to 50 pounds.
7. Must have the stamina to work 45 to 55 hours per week.
8. ServeSafe or Food Handler’s certification (or must be willing to attain), a workplace sexual harassment certificate.