Restaurant Manager

Jackmont Hospitality; Maryland; On-site; USD 55,000 - 75,000; Full time

Job summary

Jackmont Hospitality Inc. is seeking a Restaurant Manager to oversee a department within the restaurant, including team selection, development and performance management, while driving sales and maintaining quality.

The role requires coordinating with kitchen and front-of-house, scheduling, staffing and ensuring guest satisfaction, with emphasis on cost control and audit readiness.

Qualifications

• 4-year college degree preferred.
• Minimum of 6 months experience working in a full-service restaurant.
• Capable of performing all functions and meeting qualification standards for all hourly positions.

Responsibilities

• Manage all areas of operations for a specific department including marketing and human resources.
• Manage operations during scheduled shifts, including daily decision-making, staff support, scheduling and planning.
• Interact with guests and follow up on issues or complaints.
• Maintain an accurate manpower plan of department staffing needs.
• Prepare schedules and ensure department staffing for all shifts.
• Hire and develop hourly Team Members using Great People Selection processes.
• Staff, train and develop department's hourly Team Members with feedback and performance reviews.
• Identify opportunities to build sales and control costs; implement plans (R&M, marketing).
• Ensure proper invoicing checks.
• Ensure security procedures protect Team Members, Guests and assets.
• Prepare end of shift reports.
• Directly supervise Team Members.
• Oversee all restaurant operations when acting as Manager on duty.

Skills

Staff development

Operations management

Guest relations

Scheduling

Education

4-year college degree preferred

Job description

Job Description

Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant Team Members, optimizing profits and increasing sales

Key Responsibilities & Accountabilities

• Manage all areas of operations for a specific department including marketing and human resources, while ensuring the Company's standards of quality, service and operations are maintained.
• Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness.
• Frequently interact with Guests and follow up on any issues or complaints they may have
• Maintain an accurate and up-to-date manpower plan of Department staffing needs.
• Prepares schedules and ensures that their department is staffed for all shifts.
• Use the Great People Selection process to interview hourly Team Members, ensuring Team Members hired meet Company standards.
• Staff, train and develop their department's hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
• Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, marketing).
• Perform checks in to ensure proper invoicing.
• Ensure proper security procedures are in place to protect Team Members, Guests and Company assets, including security of beer walk-in, liquor room, store room, freezer and office.
• Prepare end of shift reports.
• Directly supervise Team Members.
• When acting as Manager on duty, oversee all of the restaurant's operations
• Ensure great food is served to every Guest.
• Manages inventory efficiently, accurately, and in a cost-effective manner.

Fosters open communication with kitchen and FOH staff

Makes Key Decisions:

• Employee relations issues
• Customer service issues
• Guest relations issues
• Vendor related issues

Influences:

Team member hiring

Team member terminations

Sales and service objective strategies

Recruiting strategies

Measures of Success

Guest experience scores

Annual sales dollars achieved compared to budget

Meeting or exceeding requirements for Ecosure Audit scores for the year

Grow sales meet or exceed annual sales budget

Team member turnover

Meeting Labor Budget

Qualification Requirements

4-year college degree preferred.

Minimum of 6 months experience working in a full service restaurant.

Must be capable of performing all functions and meeting qualification standards for all hourly positions.

Competencies

ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within the restaurant in order to select individuals that exhibit pride, passion and personality and to build top performing teams

Helps identify strong team member candidates in order to get the best talent on board.

Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team

Supports selection decisions by identifying high potential within the team in order to maximize internal promotes

Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the business

Understands where individual talent can be best utilized; matches the right people with the right job

Knows who