Restaurant Manager - Great Basin Sparks

Local Food Group; Sparks (NV); On-site; USD 40,000 - 60,000; Full time

Job summary

Local Food Group is looking for a Manager at Great Basin Brewing Company in Sparks, NV. The role involves overseeing and managing daily operations, ensuring positive guest experiences, and assisting financial and inventory management with the General Manager.

The ideal candidate should have at least 2 years of Restaurant Management experience, demonstrate strong leadership and communication skills, and possess comprehensive knowledge of food and beverage practices.

Qualifications

• Minimum 2 years of Restaurant Management experience.
• Flexibility to work various shifts including nights and holidays.
• Has gone through RLFG Train the Trainer certifications.

Responsibilities

• Oversee and manage day-to-day shift operations.
• Assist the GM in achieving financial goals.
• Ensure positive guest service in all areas.
• Manage shifts and make daily staffing decisions.
• Conduct orientation and training for new employees.

Skills

Leadership ability

Strong Food and Beverage knowledge

Good communication skills

Self-discipline

Ability to multitask

Job description

Great Basin Brewing Company – Sparks, NV 89431 – Manager

General Responsibilities

• Oversee and manage day-to-day shift operations and work with the General Manager (GM) regarding opportunities for improvement.

Financial Responsibilities

• Assist the GM in ensuring financial goals are achieved through operational performance.
• Maintain administrative requirements (as delegated by the GM) to ensure proper financial reporting/processing occurs by handing all invoices and personnel/payroll items on time and in accordance with company policies and procedures.
• Participate in period end inventory and financial reporting meetings to review operational performance as it relates to fiscal goals.
• Utilize daily experiences to provide feedback and identify areas of improvement in financial categories.
• Understand and utilize all company reports (SALV, SVA, P&L, and Budget) in order to make daily decisions on staffing, labor, and product costing.

Food Safety Responsibilities

• Working with the GM to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Guest Service Responsibilities

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Respond to all guest comments made in house. Assist the GM in responding to all comments made via social media/yelp, and take any steps necessary to maintain the highest guest satisfaction.
• Assist the GM with all customer/community/vendor correspondence (email, phone calls, etc).

Operational Responsibilities

• Manage shifts which includes: daily decision making, staffing adjustments, and planning while upholding standards, product quality and cleanliness.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Have a thorough knowledge and understanding of the beverage program, including Beer, Wine, Liquor, and N/A offerings as well as associated costs and profitability.
• Help Manager vendor relationships to accomplish those goals.
• Oversee all day‑of shift SOPs including but not limited to Opening Procedures, Closing Procedures, End of Day Cash Count, federal/state/local laws, and ordinances.
• Work side‑by‑side with the Back of House team to ensure consistent food quality.
• During daily walkthrough, report issues with facilities and equipment to the GM for further action.

Personnel Responsibilities

• Provide direction to employees regarding operational and procedural issues as laid out by the GM.
• Interview hourly employees with the GM. Take care of administrative duties regarding hiring, supervision, development, discipline, and termination of employees.
• Assist BOH team with all the same administrative requirements above.
• Conduct orientation, when delegated by the GM. Explain Local Food Group’s culture, and oversee the training of new employees.
• Communicate and coordinate with the GM to develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
• Conduct daily Lineup using the agenda established by the management team.
• Maintain an accurate and up‑to‑date plan of restaurant staffing needs working with the GM. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Assist in maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Assist in maintaining staff records for Alcohol certifications.

Community Involvement Responsibilities

• Execute company protocol to know/take care of community VIPs.
• Assist in establishing network of local business, charities, and organizations that are engrained in the Northern Nevada community. Look for opportunities to work with said groups to promote the brand.
• Help maintain a calendar of community events.
• Work with the GM and Marketing team to ensure daily social media posts are timely and relevant.
• Utilize these connections to drive sales through large party reservations, special events bookings, etc.

Accountabilities

• Keep the General Manager fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Performs other duties and responsibilities as required or requested.

Qualifications – Personal Requirements

• Self‑discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner, and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to multitask.
• Ability to determine applicability of experience and qualifications of job applicants.
• Strong Food and Beverage knowledge.
• Drive for excellence in Hospitality.
• Flexibility to work various shifts, including but not limited to Weeks, Days, Nights, and Holidays.
• Minimum 2 years of Restaurant Management experience.
• Has gone through RLFG Train the Trainer certifications.
• Is versed in all LFG team member SOPs, position expectations, software, and Point of Sale operation.

Working Conditions

• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment.