Restaurant Operations Leader

Monk's Bar and Grill; Town of Middleton (WI); On-site; USD 55,000 - 75,000; Full time

Job summary

Workstream is seeking a Restaurant Operations Leader to oversee and coordinate the day-to-day operations of the business. You will plan, organize, train, and lead staff to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

You will ensure guests are welcomed with friendly service, train employees, manage cash handling, schedule labor, and maintain health and safety standards.

Qualifications

• Communicate effectively in the restaurant's trading area.
• Knowledge of service and food & beverage with at least three years in front-of-the-house roles.
• Excellent basic math and ability to operate a cash register or POS.
• Stand for long periods (up to 10 hours).
• Capable of lifting up to 50 pounds.
• Stamina to work 50–60 hours per week.

Responsibilities

• Oversee day-to-day operations and coordinate activities to meet objectives.
• Plan, organize, train and lead staff to deliver guest service and satisfaction.
• Ensure food and products are prepared and served to standard.
• Control cash handling and reconcile receipts per policies.
• Schedule labor to match activity and control costs.
• Prepare forms, reports, and schedules; maintain cleanliness and safety.
• Carry out marketing, advertising and promotional activities.

Skills

Communication

Front-of-house operations

Cash handling

Stamina

Physical fitness

POS operation

Tools

POS system

Job description

Summary of Position:

Oversee and coordinate the day to day operations of the business. Plan, organize, train, and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to Monk’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• 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 correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• 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.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• 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.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.

Qualifications:

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.

Monk's Bar was started in 1947 by Gustave Adolph Heineke and his wife, Helen, on Oak Street, just half a block from its current downtown location. The original menu consisted of a 1/4 lb. hamburger, 1/4 lb. cheeseburger, ham & cheese sandwich, liver sausage on rye, chips, chili and bean soup.
Around 1962, Monk's moved to its current location and the interior became a shrine of Badger memorabilia, due to the fact that Monk and Helen’s sons, Jim and John, were very successful athletes and excelled playing football at University of Wisconsin-Madison for the Badgers. Included in the memorabilia are autographed photos from Jim and John’s teammates through the years of 1952-1958. The bar has since added contemporary Badger and Packer memorabilia.