Restaurant Manager

Acme Hospitality; Grass Valley (CA); On-site; USD 60,000 - 90,000; Full time

Job summary

Acme Hospitality is seeking a dynamic Restaurant Manager to lead our restaurant operations in Grass Valley, California. The ideal candidate will have extensive experience in hospitality, strong leadership skills, and a commitment to excellence in guest service. You will ensure smooth operations, manage profitability, and foster a positive work environment while nurturing both the team and our distinguished clientele.

Benefits

Team discounts on dining

Flexible scheduling

Health benefits available

Qualifications

• 3-5 years in restaurant management roles.
• Advanced knowledge of food professional principles.
• Excellent knowledge of Operations Systems.

Responsibilities

• Oversee all operations and guest experience in the restaurant.
• Lead, train, and mentor all team members effectively.
• Maintain cleanliness, safety, and organization of the restaurant.

Skills

Leadership

Communication

Multitasking

Customer Service

Attention to Detail

Education

Hospitality or Culinary Degree

Tools

Paylocity

CTUIT

SharePoint

Focus POS

Toast

Job description

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Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources.

Mission & Core Values

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success.

Position Summary

As the manager of the restaurant, you are responsible for all restaurant activities and the guest experience. The position of manager is truly about being a dynamic team leader and setting a positive tone for the entire restaurant to ensure that the operation is running efficiently, profitably and delivering the highest level of hospitality. As a manager at the Holbrooke Hotel it is also your responsibility to learn and lead in all departments, including the rooms division and front desk.

Acme Team Member Qualities

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead and takes pride in teaching others.
• Someone who is honest and has integrity.
• Ability to multitask under pressure with a smile.
• A true team player, proactive and always going above and beyond.
• An eye for detail, cleanliness and organization.
• Someone who is humble and always willing to learn and get better.
• Someone who has the ability to make appropriate decisions in adverse situations.
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be.

The Overall Role Of The Manager Is To

• Responsible for development, oversight, and execution of operations.
• Support and oversee management in running all aspects of the restaurant.
• Increase overall sales and profitability and exceed budgeted financial benchmarks.
• Maintain a level of professionalism that proudly reflects the Acme brand.
• Maintain a positive and respectful work environment at all times.
• Hire qualified team members who reflect our brand.
• Lead, train, motivate and mentor all team members.
• Maintain a positive relationship and establish open lines of communication between BOH and FOH.
• Maintain cleanliness, safety, and organization of the front of house.
• Set the tone for the staff every shift for service.
• Follow all Acme systems and policies.
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies.

Specific Job Responsibilities and Tasks:

As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement.

Staff And Scheduling

As Manager, you are responsible for proper staffing of all FOH positions of the operation. Working closely with the General Manager in hiring, training and performance management.

Training/Initial & Ongoing

As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.

State Of The Restaurant

The aesthetic and overall cleanliness and condition of the restaurant is an essential part of the Acme experience. Management of maintenance and cleanliness in coordination with the GM & Executive Chef. Following all Health Department requirements and standards.

Hospitality And Floor Presence

In addition to service, guests return when they enjoy the food. As a Manager, you will get to know our guests and the greater community by participating in media events, taking time to meet and develop relationships with guests, leading by example.

Human Resources

The Manager will consistently hold team members accountable to the policies and standards of Acme Hospitality while also delivering and fostering a supportive culture. The Manager will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team.

Required Education And Work Experience

3-5 years in related positions

Advanced knowledge of food professional principles and practices.

Hospitality or Culinary Degree preferred

Excellent knowledge of Operations Systems.

Reporting Structure

The Manager reports to the General Manager of the hotel.

Supervisory Responsibilities

The Manager oversees and manages all FOH team members.

Travel Requirements

The Manager will not be expected to travel, but may travel minimally at times.

Job Status

Exempt

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Physical Requirements/Environmental Factors

Standing - Constant

Walking - Constant

Climbing - OCCASIONAL

Kneeling - FREQUENT OCCASIONAL

Reaching above Shoulder - Constant FREQUENT

Lifting

10 lbs. - Constant

11 - 20 lbs. - Constant

21 - 50 lbs. - FREQUENT

50 - 100 lbs. - OCCASIONAL

Carrying

10 lbs. - Constant

21 - 50 lbs. - OCCASIONAL FREQUENT

51 - 100 lbs. - OCCASIONAL

Pushing - Constant

Pulling - Constant

Manual Dexterity - Constant

Bi-Manual Dexterity - Constant

Fine Motor Skills - Constant

Gross Motor - Constant

Eye/Hand Coordination - Constant

Near Vision - Constant

Far Vision - Constant

Color Recognition - Constant

Hearing - Constant

ENVIRONMENTAL FACTORS

Working Inside YES

Working alone YES

Working closely with others YES

Excessive cold/heat YES

Excessive humidity/dampness YES

Working above ground YES

Working below ground NO

Working with chemicals/solvents/detergents/cleaners YES

Operating moving equipment or vehicles NO

Working around machinery or moving equipment YES

Climbing on scaffolds or ladders YES

Working under hazardous conditions NO

Guest Service Standards

• GREET ALL YOU MEET
• Say hello to everyone you see and make eye contact.
• Remember the guest or team member’s names and use them often.
• SELL THE PROPERTY
• Sell the services and facilities of the property first.
• Help the company obtain new customers and retain current customers.
• Memorize basic property information; be able to give accurate directions.
• Thank our guests for their business AND invite them to return.
• TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION
• Listen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied.
• If a guest or team member asks for directions, do not point – escort the guest or team member to the destination.
• PROMOTE SAFETY AND SECURITY
• Protect the company’s property against damage or loss.
• Report any unsafe working condition.
• PRACTICE CONTINUOUS IMPROVEMENT
• First, master the basics.
• Look for ways to do your work better, faster and smarter. Share those ideas.
• Be part of the solution; always accompany criticisms with suggestions for improvement.
• Keep an open mind; be “flexible” to do new things and old things in new ways.
• PROJECT A POSITIVE, PROFESSIONAL IMAGE
• Follow the company appearance standards at all times.
• Keep your work area clean and professional.
• Never discuss internal business in front of guests.
• If you see something on the floor, pick it up.
• Show proper care for tools, equipment and facilities.
• Speak positively about the company and your co-workers.

Systems We Use:

Paylocity, CTUIT, SharePoint, PlateIQ, Focus POS, Toast, TripleSeat, Excel, Word, InDesign

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree to this position and agree that I am able to meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality

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