Restaurant Manager

Baker's Crust; Virginia Beach (VA); On-site; USD 45,000 - 65,000; Full time

Job summary

Baker's Crust in Virginia Beach, VA is looking for an experienced Manager to oversee all restaurant operations. The Manager will ensure compliance with company policies while maximizing sales and enhancing guest satisfaction. Responsibilities include team leadership, financial management, inventory control, and maintaining high standards of food quality and service. Candidates should have proven experience in a full-service restaurant environment and a strong commitment to customer service, making this a key role in ensuring the success of the establishment.

Qualifications

• Proven management experience in a full-service restaurant environment.
• Ability to meet financial and operational targets.
• Strong understanding of customer service principles.

Responsibilities

• Oversee all operations in the restaurant.
• Meet company P&L and expense goals.
• Ensure compliance with health and safety regulations.
• Maximize sales through effective management.
• Maintain staffing levels and manage employee relations.

Skills

Operational Management

Team Leadership

Customer Service

Financial Management

Regulatory Compliance

Job description

Job Description

Baker's Crust Artisan Kitchen in Virginia Beach, VA is seeking an experienced Manager.

Company Overview: Baker’s Crust Artisan Kitchen is a locally owned, specialty casual dining concept that distinguishes itself from the competition by its innovative and creative menu. Our mission is to enrich the lives of our team members and guests; Eat Well, Be Happy!

Manager Overview And Qualifications

As a Manager, you are responsible for all operations in a full service restaurant, to include marketing, catering, team scheduling, sales goals and results. You will also maintain a clean, sanitary, safe and positive work area in a fast paced environment, while providing superior guest service. Specific responsibilities include:

• Assist the general manager in overseeing every aspect of restaurant operations.
• Meet company P&L and expense goals.
• Understand & operate the business in accordance with the company policies, procedures and applicable laws. Understand completely all BC policies, procedures, standards, specifications, guidelines and training programs. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Responsible for some financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with company policies and procedures.
• Maximize sales and profits through management of food, operating supplies and labor costs.
• Establish and maintain appropriate staffing levels; make employment and termination decisions consistent with our company guidelines.
• Responsible for the maintenance of all employee files including but not limited to, termination, counseling, disciplinary actions, accidents, and injuries.
• Check and maintain all service areas for proper set-up and cleanliness.
• Possess full knowledge of bar and menu items and be able to make recommendations.
• Greet guests in a timely, professional and courteous manner.
• Verify guests that purchase alcohol are at least 21 years of age.
• Accurately take food and beverage orders from guests in a timely manner.
• Develop the staff in all aspects of the operation including but not limited to specific job duties, customer awareness and service, and sanitation standards; consistently use and teach suggestive selling techniques.
• Develop and maintain effective and positive employee relations; maintain and enhance company culture Administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures.
• Ensure strict adherence to food quality and freshness standards. To include proper handling and storage, portion size, point of sales recipe specs, prep recipe specs, freshness, presentation, proper sanitation and cooling techniques, and line checks.
• Conduct accurate & efficient inventories and proper ordering of all food & beverage items.
• Enforce safe work behaviors to maintain a safe environment for both guests and team members.