Restaurant Manager

Back A Yard Caribbean American Grill; San Jose (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

401(k)

Bonus based on performance

Flexible schedule

Opportunity for advancement

Paid time off

Training & development

Job summary

A local dining establishment in San Jose is seeking a Restaurant Manager to oversee operations and provide leadership. The ideal candidate will be responsible for ensuring food quality and guest satisfaction while managing daily tasks and staff training. Strong leadership and communication skills are essential. This role offers opportunities for advancement and a flexible schedule.

Qualifications

• Experience in restaurant operations management.
• Ability to manage daily restaurant operations effectively.
• Strong understanding of food quality and cost control.
• Ability to manage costs, scheduling, and quality.
• Knowledge of health, safety, and sanitation regulations.

Responsibilities

• Oversee restaurant operations and service.
• Manage and facilitate daily operations.
• Lead staff training and development.
• Manage and facilitate daily operations of the restaurant
• Achieve objectives in sales, service, quality, and cleanliness through training and a positive environment
• Think critically to resolve issues in real time and anticipate problems
• Make employment decisions in collaboration with the Owner
• Develop staff through managerial and professional training
• Prepare all required paperwork, reports, and schedules
• Ensure equipment is clean and maintained through inspections
• Ensure deliveries meet receiving policies
• Conduct weekly team member performance assessments
• Schedule labor to match activity while controlling labor costs
• Lead by example on policy standards and HR collaboration
• Train all Team Members to policy standards
• Comply with all health, safety, and labor regulations

Skills

Leadership

Communication

Critical thinking

Hospitality

Job description

Benefits:

• 401(k)
• Bonus based on performance
• Flexible schedule
• Opportunity for advancement
• Paid time off
• Training & development

POSITION: Restaurant Manager

Job purpose of the Restaurant Manager is in the restaurant operations and service; oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Special emphasis to be placed on kitchen management, food quality, and cost controls.

Activities & Responsibilities:

• Serve as subject matter expert for operations
• Model hospitality with all who come in contact with our restaurant
• Communicate effectively, share ideas, and take a positive approach to all situations
• Manage and facilitate daily operations of the restaurant
• Achieve company objectives in sales, service, quality, and appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Think critically to resolve issues as they happen in real time; think proactively to spot potential issues before they arise
• Make employment and termination decisions (Owner to be fully briefed before final decision).
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures.
• Perform weekly assessments and provide feedback regarding current Team Member behavior
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Lead by example on holding all Team Members to policy standards, ex. Timeliness, grooming, cell phones, uniforms, etc. Partner with HR as needed.
• Teach, train, and coach all Team Members to policy standards, as listed above
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.