Los Dos Potrillos
Overview
Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains and assures quality, service, cleanliness and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing as well as managing direct reports and all other staff as required. Cross functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Benefits
Employee Meal while on duty Potential annual bonus up to $5000 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Vision insurance Training & development Skills required
Communications, written and oral Leadership High level of understanding food service and hospitality industry in both back and front of the house, full-service restaurants; professional appearance Customer Service oriented Motivational drive Customer Relations Diplomacy Organization Planning Project Management Professionalism Time Management Budget Analysis Business Analysis Market Analysis Risk Analysis Computer Literacy Keyboard Skills Responsibilities and duties
Reports To: Director of Operations; works a minimum of 35-55 hours per week - 5 days per week. Summary: Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the duties listed below. Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements. Reviews the general business climate for the restaurant and adjusts staff and inventories as needed. Ensures financial reporting is consistent with restaurant standards and produced monthly. Promotes and directs restaurant marketing programs. Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost. Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs. Reports status information to management monthly. Contracts for and follows up general maintenance and repair to the facility. Supervisory responsibilities: Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff; maintains sound employee relations; provides guidance and direction for professional development. Duties
Cleanliness: ensure cleanliness of operation and staff adherence to cleaning standards; maintain appearance, health department, fire department and safety standards; monthly in-house committee meetings. Staff Training (FOH): food knowledge, beverage knowledge, operations knowledge, and provide leadership and training to managers and lead personnel. Staff Training (BOH): coordinate with Assistant Manager and Kitchen Manager-Chef on operating standards, staffing, and training. Manage and administer tip and tip-out processes per corporate guidelines. Ensure effective cooperation between FOH and BOH; lead by example on the floor during peak service times. Service and Guest Satisfaction: monitor guest feedback and follow up on comments; copy Ownership team as needed. Human Resources coordination: ensure policies are current; hire, train, schedule, discipline, and terminate staff as needed; conduct staff evaluations with HR Manager and Assistant Manager; handle HR documentation compliantly with authorities. Assist the Assistant Manager in organizing in-house management meetings; address issues, set measurable goals, and review progress with managers and ownership. Participate in weekly company meetings and prepare discussions on goals, HR issues, customer issues, marketing, and cross-functional processes. Finance: ensure accounting, financial reporting and budget adherence; monitor expenditures to meet budgets. Leadership: provide leadership for restaurant operations, marketing, sanitation, training, HR; coordinate with management daily; cover missing management on shifts as needed. Minimum requirements
Prior restaurant management experience (2-3 years preferred) Ability to stand for 8-10 hours; good physical condition Must pass drug and alcohol screening and background check including reference and credit review prior to offer Education: degree preferable; certifications in food service/hospitality Toast POS proficiency with Excel, Office, and PowerPoint Availability on weekends and holidays; location may vary Job descriptions may be updated per applicable laws and company needs
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Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains and assures quality, service, cleanliness and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing as well as managing direct reports and all other staff as required. Cross functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Benefits
Employee Meal while on duty Potential annual bonus up to $5000 401(k) Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Vision insurance Training & development Skills required
Communications, written and oral Leadership High level of understanding food service and hospitality industry in both back and front of the house, full-service restaurants; professional appearance Customer Service oriented Motivational drive Customer Relations Diplomacy Organization Planning Project Management Professionalism Time Management Budget Analysis Business Analysis Market Analysis Risk Analysis Computer Literacy Keyboard Skills Responsibilities and duties
Reports To: Director of Operations; works a minimum of 35-55 hours per week - 5 days per week. Summary: Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the duties listed below. Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements. Reviews the general business climate for the restaurant and adjusts staff and inventories as needed. Ensures financial reporting is consistent with restaurant standards and produced monthly. Promotes and directs restaurant marketing programs. Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost. Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs. Reports status information to management monthly. Contracts for and follows up general maintenance and repair to the facility. Supervisory responsibilities: Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff; maintains sound employee relations; provides guidance and direction for professional development. Duties
Cleanliness: ensure cleanliness of operation and staff adherence to cleaning standards; maintain appearance, health department, fire department and safety standards; monthly in-house committee meetings. Staff Training (FOH): food knowledge, beverage knowledge, operations knowledge, and provide leadership and training to managers and lead personnel. Staff Training (BOH): coordinate with Assistant Manager and Kitchen Manager-Chef on operating standards, staffing, and training. Manage and administer tip and tip-out processes per corporate guidelines. Ensure effective cooperation between FOH and BOH; lead by example on the floor during peak service times. Service and Guest Satisfaction: monitor guest feedback and follow up on comments; copy Ownership team as needed. Human Resources coordination: ensure policies are current; hire, train, schedule, discipline, and terminate staff as needed; conduct staff evaluations with HR Manager and Assistant Manager; handle HR documentation compliantly with authorities. Assist the Assistant Manager in organizing in-house management meetings; address issues, set measurable goals, and review progress with managers and ownership. Participate in weekly company meetings and prepare discussions on goals, HR issues, customer issues, marketing, and cross-functional processes. Finance: ensure accounting, financial reporting and budget adherence; monitor expenditures to meet budgets. Leadership: provide leadership for restaurant operations, marketing, sanitation, training, HR; coordinate with management daily; cover missing management on shifts as needed. Minimum requirements
Prior restaurant management experience (2-3 years preferred) Ability to stand for 8-10 hours; good physical condition Must pass drug and alcohol screening and background check including reference and credit review prior to offer Education: degree preferable; certifications in food service/hospitality Toast POS proficiency with Excel, Office, and PowerPoint Availability on weekends and holidays; location may vary Job descriptions may be updated per applicable laws and company needs
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