Restaurant Manager - MOHI Farm

MOHI FARMS INC; Morgan Hill (CA); On-site; USD 72,000 - 88,000; Full time

Job summary

MOHI FARMS INC in Morgan Hill, CA is seeking a Restaurant Manager to run daily operations, maintain service quality, and maximize profitability. You will forecast, budget, and oversee staff recruitment, training, and development to ensure smooth service.

The role requires at least 5 years of restaurant experience with managerial duties, strong leadership, and hands-on involvement in food safety, staff scheduling, and guest satisfaction in a fast-paced environment.

Qualifications

• A minimum of 5 years of restaurant experience with at least 2 years in a managerial role.
• Proven ability to lead a diverse team and manage daily restaurant operations.
• Strong knowledge of food safety, service standards, and guest relations.
• Proficient in standard office software and restaurant tech systems.

Responsibilities

• Oversee and manage all restaurant operations to ensure quality and profitability.
• Forecast and budget, monitor labor costs, and control expenses.
• Recruit, interview, train, and develop restaurant staff.
• Ensure compliance with safety, sanitation, and company policies.
• Maintain professional venue image and guest satisfaction across shifts.

Skills

Restaurant operations

Guest service

Team leadership

Budgeting

Food safety

Tools

Toast

MICROS

Open Table

DELPHI

Paycom

ETime

Job description

Job Details

Job Location: Mohi Farm - Morgan Hill, CA 95037

Position Type: Full Time

Salary Range: $80,000.00 - $80,000.00 Salary

Job Shift: Any

Job Category: Restaurant - Food Service

Inspired and framed by the natural beauty of the central coast region of California, the Léal hospitality group is a one-of-a-kind collection of carefully curated properties located in Morgan Hill and Hollister. The collection represents a dynamic array of urban and rural assets, including restaurants, wineries, event venues, as well as full and select service boutique hotels that are dedicated to creating unique and memorable experiences for our guests. Whether your goal is to spend an evening dining and staying in comfort, hosting a wedding or corporate event for several hundred people, each of our properties delivers the ultimate hospitality experience while inspiring our guests to sip, savor and celebrate all of life's little every day and once in a lifetime special occasions.

The Restaurant Manager is responsible for managing the establishment's daily operations, maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and recruiting, interviewing, training, and developing employees. Ensure that all employees are performing their assigned daily job responsibilities and that all restaurant staff are trained and held accountable for their job positions. The Restaurant Manager will be responsible for establishing control over food costs, payroll, and expenses while producing consistently profitable results for the restaurant.

Essential Job Functions

General

• Oversee and manage all areas of the restaurant as needed.

Financial

• Adhere to company standards and service levels to minimize costs, including labor costs.
• Responsible for assisting with all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed before being approved.

Food Safety and Service and Venue Cleanliness

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees.
• Responsible for ensuring consistent, high-quality food service.
• Investigate and resolve guest complaints concerning food quality and service.
• Maintain a professional venue image, including venue cleanliness, proper uniforms, and appearance standards.

Guest Service

• Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests.
• Ensure customer service meets company standards and customer satisfaction is maintained by working with all venue managers to ensure this standard.

Operational Responsibilities

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• 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. Complete accident reports promptly if a guest or employee is injured. Report all injuries promptly to the Director of F&B and Director of HR & Payroll.
• Follow procedures to maintain the safety and security of all employees, customers, and company assets (building, cash, equipment, supplies).

Employee Management

• Enforce all labor laws (federal, state, and local).
• Provide direction to employees regarding operational and procedural issues using developed SOPs.
• Interview applicants for non-exempt positions and conduct new hire onboardings and orientations.
• Maintain an accurate and up-to-date plan of venue staffing needs. Prepare schedules and ensure that the venue is staffed for all shifts.
• Increase effectiveness and productivity by assisting with training, recruiting, selecting, and ensuring new team members are properly oriented and trained; assist with coaching and counseling employees.
• Make sure employees are being scheduled for required 10-minute breaks and 30-minute meal breaks as necessary.
• Train and develop employees by providing ongoing feedback and establishing performance expectations.
• Assist with the implementation of departmental policies, goals, objectives, and procedures.
• All other tasks as assigned by senior management.

QualificationsRequired Education, Knowledge, Skills, and Competences

• A minimum of 5 years of restaurant experience with at least 2 of those years in a managerial position.
• Be available to work a varying schedule to include weekends, holidays and extended hours as business dictates as well as flexibility in scheduling to ensure business-staffing needs are met.
• Proficient in the following dimensions of venue functions: guest service, food planning, expo, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Strong technology skills- including, but not limited to, MS Word, Excel, Toast, MICROS, Open Table, DELPHI, Paycom, ETime.
• Maintain a current California Driver License with a satisfactory and safe driving record.
• Must possess and maintain a current ServSafe Food Protection Managers Certificate.
• Must possess and maintain a current ABC approved California Responsible Beverage Server Training Certificate.
• Ability to thrive and remain calm under pressure and resolve problems in a fast-paced environment.
• Maintain a professional and polished appearance.
• Ability to work cohesively with co-workers as part of a team and ability to tactfully communicate with all employees.
• Able to perform all front-of-house functions within the venue.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Excellent communication skills (written and verbal); negotiation skills; excellent interpersonal, organizational, and problem-solving skills.