Restaurant Manager

Arirang Hibachi Steakhouse; New York (NY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Training and development programs

Job summary

A New York-based restaurant is looking for a manager to oversee both front and back of house operations. You will be responsible for staff management, ensuring high standards of sanitation, and efficient kitchen operations. The ideal candidate will have a strong background in food management and staff training, with the ability to maintain quality and safety standards at all times. Flexibility in hours is required, reflecting the demands of the restaurant industry. Competitive salary and benefits are offered.

Qualifications

• Minimum of 50 hours per week with shift flexibility based on demand.
• Experience in managing front-of-house (FOH) and back-of-house (BOH) staff is essential.
• Ability to maintain high food health sanitation standards.

Responsibilities

• Oversee FOH and BOH staff operations to maintain service quality.
• Ensure adherence to safety and sanitary standards to maintain health rating.
• Manage staffing levels based on business volume to minimize overtime.

Skills

Food cost management

Staff training and development

Sanitary standards compliance

Conflict resolution

Team leadership

Education

New York City Food Handler's Certification

Relevant management experience

Tools

Posi Touch

Job description

HOURS / SHIFT: Minimum 50 hours 5-6 days depending on season and demand

Primary Functions of the Position

• Meeting food cost budgets, controllable labor budgets, minimizing waste
• Responsible for maintaining an “A” rating with the NYC Health Dept. thru impeccable sanitary conditions
• Responsible for interviewing, hiring, training and ongoing development of entire FOH and overseeing BOH staff including a progressive discipline program which included termination if necessary. Solely responsible for servers, expos, bartenders, hosts, dishwashers.
• Will ensure that all FOH 7 BOH staff is following standards and systems that are in place.
• Interact closely with all Department Heads to ensure that the guest expectations are exceeded.
• Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers.

Secondary Functions of the Position

Assignments from the General Manager

General Outline of Job Responsibilities

OPERATIONS

• Ensure that Safety and Sanitation Standards are maintained at all times. Immediately rectify any unsafe conditions, current or potential.
• Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. When doing parties/banquets, make sure that all food and beverage are ran thru Posi Touch as well and make sure the price on the contract matched the final bill.
• Responsible for anticipating staffing needs and taking a proactive approach on hiring.
• Cut staff based on business volume and avoid overtime.
• Train, supervise and coach all FOH staff according to company standards.
• Perform quarterly Evaluations for all FOH personnel.
• Make sure no employees start until all of their new hire paperwork is complete.
• Formerly recommend bonuses, raises and promotions for all people in department.
• On a daily basis review all shift clock out reports for all FOH and BOH staff and make appropriate adjustments to coincide with posted schedule to ensure staff is clocked in and out accurately. Place the original time report and the adjusted time report in the office administrators mail box on a daily basis, Adjusted time report must be signed. All staff must be clocked out by the end of the day based on their true start and finish times.
• Ensure high standards for Food Health Sanitation and Cleanliness are in place and the standards are communicated and practiced throughout the kitchen at all times by all kitchen employees.
• Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality.
• Maintain par levels of all FOH supplies.
• Perform weekly restaurant liquor inventories and manage within Foodco.
• Discuss any bulk liquor buys with the corporate office
• Attend and actively participate in all management meetings.
• Conduct department meeting once a month coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service.
• Interact with the Event Manager throughout all events about the timing of courses and to assure that food quality is meeting the expectations of our Guests.
• Practices Guest is #1 at all times.
• Make recommendations for maintenance, repair and upkeep of the restaurant.
• Follow through to ensure that problems are taken care of in a reasonable time frame.
• Supervise entire restaurant FOH and BOH staff
• Maintain all company equipment in the most professional fashion.
• Represent the company at community and other special events.
• Attend and actively participate in staff meetings.
• Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met.
• Regularly communicate with General Manger about costs and any difficulties.
• Consistently maintain company image.
• Oversee Restaurant chef for continuous development of menu items for restaurant menus.
• Must complete the New York City Food handler’s Certification within one month of being hired.

KITCHEN

• Inspect all food purchases for quality control and to maintain maximum shelf life.
• Schedule and coordinate FOH staff and oversee kitchen staff schedule. Ensure proper staffing for maximum productivity and efficiency.
• Make sure the kitchen is following documented recipes and maintain the high quality of food production, presentation and taste that has been established in our company
• Monitor and coach staff on maintaining consistency in food quality.
• Constantly practice controls to minimize food & supply waste and eliminate theft.