Restaurant Manager

The Press Club Grill; Palo Alto (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

Tender Greens is seeking a Restaurant Manager to lead the kitchen team, oversee daily operations, and ensure top-quality food and guest experience. The role emphasizes coaching, training, safety, and cost control in a fast-paced setting.

Responsibilities include leading opening/closing procedures, implementing new menu changes, and coordinating with management to maintain standards and guest satisfaction.

Qualifications

• Bachelor/Associates degree in Hospitality, Restaurant Management, Culinary or equivalent education.
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office, Google Docs.
• Excellent written and verbal communication with a positive and outgoing personality.
• Customer service focused and solution oriented.
• Capable of delegating multiple tasks.
• Must enjoy and succeed in a fast-paced and high-stress environment.
• Ability to work a flexible schedule based on restaurant needs.
• Ongoing current Food Safety Manager certification.

Responsibilities

• Lead kitchen team members and ensure policies and procedures are followed.
• Oversee daily kitchen operations, including opening/closing and service flow.
• Roll out new menu items, recipes, communication and training.
• Ensure food safety compliance via line checks and safety trainings.
• Manage inventory, ordering and cost controls in line with budget.
• Participate in weekly management meetings.

Skills

Leadership

Coaching

Training

Communication

Customer service

Multitasking

High-stress environment

Education

Bachelors/Associates in Hospitality/Restaurant Management/Culinary

Tools

MS Office

Google Docs

Job description

Restaurant Manager

Reports to: General Manager

Direct Reports: none

Job Summary:

Our Restaurant Manager is responsible for the overall management of daily kitchen operations, leading and directing the kitchen team members and ensuring the quality of food meets the company’s expectations.

As the Restaurant Manager, your final goal is to ensure that our guest has a truly outstanding experience as well as:

Leading kitchen team members by:

• Exemplifying leadership competencies and fostering an enthusiastic and positive environment.
• Conducting the training of kitchen team members using the certification process.
• Ensuring kitchen team members adhere to established policies and procedures.
• Working with Kitchen Team Members on any employee related issues.
• Providing regular coaching and feedback to team members
• Ensuring performance management and documentation of performance issues are handled in a timely manner
• Participating in weekly management meetings.

Overseeing excellence in kitchen and food execution by:

• Leading the rollout and training for new menu items recipe changes and communication.
• Ensuring product quality, freshness and presentation meets Tender Greens standards and expectations.
• Planning and directing the rollout of the Limited Time Offer (LTO) including, communication, item preparation and managing food production schedules.
• Ensuring that salad, grill, carve stations are set up for service
• Ensuring dish and prep stations are cleaned and organized to standard
• Leading morning pre-shift meetings
• Leading opening and/or closing procedures and daily kitchen operations including daily decision making, staff support while upholding standards, product quality and cleanliness

Ensuring safety kitchen practices are demonstrated by:

• Ensuring food safety compliance through the completion of daily morning and evening line checks and monthly walkthroughs.
• Ensuring team member safety training is completed in a timely manner.
• Enforcing safe work behaviors and safety standards are adhered to maintain a safe environment for both guests and team members
• Ensuring company dress code is adhered to so that safety standards are met.
• Ensuring guest & employee injuries are reported at the time of injury following People Service protocol
• Assisting in ensuring Covd-19 protocol by taking employee temperature daily, abiding to Covid-19 communication & reopening plan, and filling out the confirmed/possible Covid-19 case questionnaire
• Directing cleaning service
• Overseeing Health Department visits

Overseeing operational excellence by:

• Managing the ordering of food items including grocery, meat, fish, produce
• Following up on open work orders in system (Corrigo) and approve invoices and printing of Master Order Guide.
• Verifying, approving, and uploading food and beverage inventory into the Inventory system.
• Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.
• Reviewing P & L notes.
• Supporting operations by performing any other duty as assigned, to ensure the restaurant is producing to standards.

Qualification Requirements for this position are:

• Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience
• Minimum 3 years cooking in a high-volume restaurant preferred
• Demonstrated leadership skills, including coaching, directing and motivating a team
• Culinary interest with commitment to continued culinary development
• Proficient in MS Office, Google Docs
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Ability to work a flexible schedule based on restaurant needs
• Ongoing current Food Safety Manager certification

Physical, cognitive, social and environmental requirements include:

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
• Hours: Will vary, must be available to work nights & weekends