Razzoos Front of House Manager (45185)

M Crowd Restaurant Group; Stafford (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Razzoos Stafford in Stafford, TX is seeking a Restaurant Shift Manager to oversee the business performance of the restaurant during each shift, ensuring high standards of food, service, hospitality, cleanliness, health and safety.

You will lead a team, implement menu changes, training programs, and promotional activities while upholding Razzoos policies and ensuring compliance with federal, state, and local laws.

Qualifications

• Integrity – must comply with cash and credit card handling policies and protect the Company’s assets.
• Guest Service Orientation – anticipating guests’ needs and consistently following Razzoos Steps of Service.
• Active Listening – giving full attention to what others are saying and understanding points.
• Speaking – communicating with managers, coworkers, guests clearly.
• Social Perceptiveness – awareness of others’ behavior and reactions.
• Critical Thinking – using logic to identify needs of a situation.
• Reading Comprehension – understanding written communications.
• Arithmetic – basic math for guest checks, payments, tip sharing and inventory.
• Problem Sensitivity – recognizing potential issues and escalate as needed.
• Memorization – remember company standards, procedures and recipes.
• Time Sharing – multitasking across activities.
• Team Oriented – work well with others and support team goals.
• Safety Focused – adhere to safety standards at all times.
• Work Schedule – ability to work varied shifts, evenings, weekends and holidays.

Responsibilities

• Implement restaurant initiatives in a timely, organized manner.
• Hold employees accountable for results each shift.
• Roll out new menus, training programs and promotions.
• Ensure compliance with federal, state and local laws.
• Follow Razzoos policies and procedures consistently.
• Maintain high quality across operations during each shift.
• Staff each shift with qualified employees to meet demand.
• Achieve profit objectives and control costs; minimize waste.
• Maintain facility and equipment in excellent condition.
• Manage ambience (music, lighting, temperature) for a strong guest experience.
• Ensure accurate financial reporting and safe cash handling.
• Complete daily sales reports and closing duties.

Skills

Integrity

Guest Service Orientation

Active Listening

Speaking

Social Perceptiveness

Critical Thinking

Reading Comprehension

Arithmetic

Problem Sensitivity

Memorization

Time Sharing

Team Oriented

Safety Focused

Work Schedule

Education

ABC Certification

Manager Food Handlers Certification

Tools

Micros POS

Back-office software

Job description

Job Details: Job Location: Razzoos Stafford - Stafford, TX, Salary Range: Undisclosed, Job Shift: Any, Job Category: Management, Position Overview

Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.

Essential Duties and Responsibilities

• Effectively implement the restaurant’s initiatives in a well organized and timely manner
• Hold employees accountable for their results each shift
• Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
• Ensure a work environment that is fully in compliance with all federal, state and local laws
• Ensure Razoo’s Policies and Procedures are consistently followed by all employees
• Ensure all Operations of the restaurant meet the highest standards of quality each shift
• Ensure restaurant is consistently staffed with qualified employees each shift
• Ensure profit objectives are consistently achieved each shift
• Ensure restaurant facility and equipment are consistently up to standard
• Ensure exterior areas, i.e.,landscape, lighting and parking lot are kept in excellent condition
• Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift
• Ensure ambience (music/temp/lighting) is always right
• Ensure all financial reporting systems are followed exactly in every area of the restaurant
• Ensure costs are controlled carefully and waste is minimal
• Closing Manager – Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc.
• Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures
• Perform additional responsibilities as requested by upper management at any time
• Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins
• Basic Back-office comprehension to complete EOD/closing paperwork

Qualifications: Licensing Requirements

• ABC Certification – as required by state or local laws
• Manager Food Handlers Certification – as required by state or local laws

Experience/Education/Knowledge

• Integrity – must comply with cash and credit card handling policies and protect the Company’s assets
• Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service
• Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
• Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
• Critical Thinking – using logic and reasoning to identify the needs of a given situation
• Reading Comprehension – understanding written communications and documents
• Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.
• Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager
• Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
• Handwriting – legible writing skills for various Company forms and documents
• Time Sharing – the ability to shift back and forth between two or more activities or sources of information
• Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused – ability to adhere to Company safety standards at all times
• Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time
• Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management

Physical Demands

• Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.
• Move about the dining and kitchen areas quickly and carefully
• Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
• Comply with Sanitation and Safety Regulations

Working Conditions

• Fast-paced environment
• Narrow spaces behind bar, between dining tables and in kitchen area
• Several guests and co-workers moving about at same time
• Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
• Exposure to hot (kitchen) and cold (walk-ins) temperatures
• Managing many issues and tasks(employees, guests, vendors) at the same time