Your primary duty will be to ensure our guests receive a great experience when visiting your restaurant by providing exceptional service and leading our team to do the same while being responsible for all restaurant aspects.

POSITION SUMMARY:

Responsible for managing the overall operations of a Black Bear Diner location. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC) and Brand Promise. Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.

KEY DUTIES/RESPONSIBILITIES:

Recruiting, training and supervising staff
Agreeing and managing budgets
Planning menus
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
Promoting and marketing the business
Overseeing stock levels
Ordering supplies
Delegating tasks to other restaurant managers
Producing staff rotas
Handling customer enquiries and complaints
Greeting and advising customers
Problem solving
Preparing and presenting staffing/sales reports
Keeping statistical and financial records
Assessing and improving profitability
Setting targets
Handling administration and paperwork
Liaising with customers, employees, suppliers, licensing authorities and sales representatives
Making improvements to the running of the business and developing the restaurant.

External Service:
Manages daily activities to achieve excellence in restaurant operational performance. Provides an
exceptional experience for the guests by ensuring proper training and holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with Black Bead Diner systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Ensures management team and crew understands and operates all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service.

Education – High School Diploma required

Experience – Internal Promote: Minimum of 6 months experience as a Manager; must be 100% certified in all workstations. External Recruit: Minimum of 2 years experience managing a service concept with full P&L responsibility.

Knowledge/Skills/Abilities – Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver’s license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior.

Physical Requirements – Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle.