Restaurant Manager (West Los Angeles Region, CA)

Tender Greens; Los Angeles (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Tender Greens recherche un Restaurant Manager passionné pour nos établissements en Californie. Vous serez responsable de gérer l'équipe, la qualité du service et les opérations quotidiennes pour garantir une expérience exceptionnelle à nos clients. Ce rôle exige des compétences en leadership, une expérience culinaire, et la capacité de travailler dans un environnement dynamique.

Qualifications

• Expérience culinaire forte requise.
• Capacité à travailler dans un environnement rapide et stressant.
• Certification actuelle de Responsable Sécurité Alimentaire.

Responsibilities

• Gérer les opérations quotidiennes du restaurant.
• Former et diriger des membres de l'équipe.
• Assurer la satisfaction des clients et la sécurité alimentaire.

Skills

Leadership

Customer service

Culinary

Communication

Education

Food Safety Manager certification

Tools

MS Office

Google Docs

Job description

This listing encompasses our Tender Greens restaurants located in Santa Monica, Westwood, Topanga, Hollywood, and Century City.u00A0 Job Summary : At Tender Greens we believe that everybody is equally important to our mission and that our Restaurant Managers are the backbone of our success! We are seeking a Restaurant Manager with an epic level of positive attitude, strong work ethic who thrive in a fast-paced team environment and have a strong desire to continue to learn and grow . Tender Greens delivers inspired food, friendly service and great value in a comfortable space.u00A0 As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly wonderful experience as well as theu00A0 responsibility for assisting the Executive Chef in the overall management of daily restaurant operationsu00A0 and leading the team members.u00A0 It is the expectation that theu00A0 Restaurant Manager u00A0 is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

• Leading Team Members by:
• Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
• Ensuring team members adhere to established policies and procedures
• Ensuring day to day practices related to Team Members are adhered to including initial new hire and payroll documents are completed in a timely manner, new hire training requirements within expectations and offboarding procedures completed for terminated team members.
• Reviewing the completionu00A0ofu00A0membersu00A0training checklist and certificationu00A0 using Tender Greens Training Certification Processu00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0u00A0
• Conducting daily line-ups to communicate, training and educate team members of any changes or new process, product or equipment introduced to restaurant operation
• Completing daily time editu00A0 and capture time edit signatures from employee
• Coaching, mentoring, and managing team member relations in partnership with the Executive Chef and People Servicesu00A0 u00A0
• Ensuring all team member injuries are reported at the time of injury following Tender Greens protocols.
• Ensuring employee safety training is completed in a timely manner and safety standards are adhered to.

B. u00A0 Financial Management by:

• Managing u00A0Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.

C. Executing Operational Initiatives by:

• Following up on and resolving guest complaintsu00A0 either in person or by phone.u00A0 u00A0
• Ensuring all guest injuries are reported at the time of injury following Tender Greens protocols.u00A0
• Supervising the opening and/or closing of the restaurant depending on schedule
• Ordering of restaurant items including IFS, Meat, Produce, Drinks, Wine & Beer,u00A0office supplies, uniforms, gift cards and menusu00A0
• Submitting and approving invoices in Plate IQ
• Submit electronic expense reports (through Concur) to Account Payable on a weekly basis.
• Submit catering orders and review upcoming orders daily.
• Ensuring that Point of Sale System (Aloha & Olo) functions are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh.
• Completion of daily line checks, monthly walkthroughs, Hazard Checklist
• Conducting nightly notes and entering sales into the purchase tracker
• Performing other related duties as assigned or requested

Qualification Requirements for this position are:

• Strong culinary experience preferred
• Demonstrated leadership skills, including coaching, directing, and motivating a team
• Culinary interest with commitment to continued culinary development
• Proficient in MS Office, Google Docs
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Ability to work a flexible schedule based on restaurant needs
• Ongoing current Food Safety Manager certification

Physical, cognitive, social, and environmental requirements include:

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
• Hours: Will vary, must be available to work nights & weekends
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Pay rate for this position is $29 - $33/hour + bonus