Restaurant Manager

CRAVE American Kitchen & Sushi Bar; Rochester (MN); On-site; USD 50,000 - 70,000; Full time

Job summary

CRAVE American Kitchen & Sushi Bar in Rochester, MN is seeking an Assistant General Manager to lead operations and ensure every guest leaves happy. Responsibilities include managing staff, training, and maintaining high standards for food quality and cleanliness.

The ideal candidate will have at least 3 years of supervisory experience, a high school diploma or GED, and strong customer service skills. Embrace a culture focused on quality and hospitality in a 50-hour work week that varies from 8 AM to 2 AM.

Qualifications

• 3 years of supervisory experience in food service.
• Operational knowledge of cash handling procedures.
• Ability to communicate effectively with staff and guests.

Responsibilities

• Provide positive interaction with guests and resolve complaints.
• Manage staff scheduling and training.
• Ensure food quality and cleanliness standards are maintained.

Skills

Supervisory experience

Customer service techniques

Microsoft Office proficiency

Ability to train staff

Problem solving skills

Knowledge of POS systems

Time management

Education

High school diploma or GED

Tools

Aloha

Hotschedules

Job description

Duties and Responsibilities

• Provide positive and proactive interaction with guests and maintains great relationships with guests.
• Manages the human resource function in the restaurant ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed company specified criteria.
• Implements and maintains effective two-way communication systems which reach all staff. (Pre meal, weekly, monthly meetings.)
• Maintain a positive working relationship with clients and service teams.
• Ensures timely meal service and overall food quality and handling, safety, service, and cleanliness standards are met in all service areas. Supervises service during dining hours.
• Responds to guest complaints in person at the time of the complaint or via e-mail for electronically received complaints.
• Schedules staff and approves Hotschedules shift pickups.
• Carry out training and development of all staff to enable them to carry out their own duties and responsibilities.
• Trains Staff in proper execution of their job duties.
• Conduct a briefing of front of house supervisors prior to the beginning of service to ensure complete communication to necessary staff.
• Maintain knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
• Participate in employee meetings, reviews and development.
• Assist with events on and off property.

Skills and Qualifications

• High school diploma or GED
• 3 years of experience, supervisory experience; including alcoholic beverage service.
• Experience managing POS systems and daily cash controls.
• Operational knowledge of the cash register, cash handling procedures and reconciliation of multiple cash banks and reports.
• Strong customer service experience, knowledge of customer service techniques and high quality consciousness.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures
• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas
• Manages time effectively and prioritizes tasks for efficient service
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision making skills.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
• Knowledge of Aloha, Compeat, Tripleseat and Hotschedules a plus.
• ServSafe or Department of Health certification a plus.

Position Type/Expected Hours of Work

This is a salaried position that is exempt from overtime pay. Our restaurants operate seven (7) days a week, excluding some holidays. A 50 hour work week is expected with hours that vary between 8 AM and 2 AM depending on location.

Culture and Operations

Our Managers must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Continued coaching and developing of all our staff in executing our service and guest satisfaction standards is a must. Our AGMs are leaders in living our Mission, Vision and Values.

The Manager provides leadership and assistance to the General Manager to ensure that all team members are guest-focused and team-focused. The Assistant General Manager will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.