SUMMARY: Open or close restaurant depending on shift assigned. Responsibilities include supervision of wait, bus and host staff, with some oversight on kitchen staff; scheduling work shifts of all staff positions; hiring of staff positions, progressive disciplinary action and recommendations for termination when necessary. Other duties include physical inventory taking and control of inventory; daily close out of point of sale system; close out and verification of cash from wait staff; assist with expediting of food during rush hours only when an expo person is not available; sanitation of restaurant in compliance with health department regulations; training of wait, bus and host staffs; assisting with development of sales program and other duties as assigned.

ADDITIONAL WORK EXPECTATIONS:Perform six-month evaluations on Floor Managers. Ensure that Floor Managers are scheduling and performing quarterly evaluations on all wait staff. Ensure that Floor Managers are maintaining proper personnel records on all adverse evaluation or "write ups".

• Review POS system daily reports and check for comps and voids. Make sure receipts showing explanation are attached to daily report. Follow through with wait staff documentation on excessive comps, voids and mistakes. Also, follow up on wait staff with very few of the above. Sometimes, praise and recognition counts more than money.
• Establish wait staff sales incentive program, including sales contests. Maintain file on contests with supporting reports from POS system. These files will help in reviewing what is working and will be reviewed by management
• Ensure that all shifts are checking temperatures on a regular basis. Make sure that all Floor Managers have access to a thermometer.
• Provide Floor Managers with Health Department regulations for training purposes.
• Inform floor managers to check tips being reported by wait staff upon daily close out to report at minimum six percent. Inform them that by law, they are required to report all of their tips earned. POS system should be set so that a manager code is required for clocking out employees. The wait staff declares the cash tips upon clocking out.
• Keeps track of all shifts to reduce overtime down to zero. Reviews all time schedules in all departments and does not allow the employees to schedule themselves. Employees must have advance permission to work overtime.
• Maintains awareness of restaurant activity and reduces staff in all areas to minimum requirements on a daily basis.
• Ensures that physical inventories are conducted by management only. Cooks, kitchen supervisors or bartenders should take inventories only in emergency situations.
• Conducts physical inventories before employees are allowed into the restaurant.
• Ensures that back door is locked at all times unless accepting deliveries or allowing employees to take out trash. At those times, a manager must remain in the vicinity of the door.
• Manager should walk through restaurant through the day, but especially in the mornings and at closing to make sure proper cleaning procedures are followed.
• Maintains food costs within targeted percentages by requiring all managers to control food serving portions, keeping all storage areas locked unless present to pull out inventory, using proper check in procedures including weighing, inspection and review of products delivered and requiring employees to pay at discount for all food and drinks consumed while on the job.
• Controls liquor inventory through daily key item inventories and by requiring bartenders to keep all empty bottles until the morning when the manager records the number of empty bottles with the inventory. Looks for bartenders that may want to sell drinks without ringing up the sale. Reviews spills for excessiveness.
• Ensures that daily reports are completed daily and investigates all cash shortages. Consistent shortages by a manager will result in disciplinary action up to and including termination.
• Sends all daily reports and invoices to corporate office on a daily basis.
• Deposits all daily sales receipts on a daily basis except when banks are closed.

WORK DUTIES INCLUDE:

General

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe & TABC certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• 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. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service. Personnel
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the Baby Acapulco Philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Community Involvement
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.

EDUCATIONAL REQUIREMENTS: High School Graduate

EXPERIENCE REQUIREMENTS:

• Prefer 4-5 years' experience in restaurant management, with some full service table wait experience and bartending experience.
• Ability to develop constructive working and interpersonal relationships with colleagues and customers
• Problem solving and decision making skills
• Service orientation and excellent organizational skills
• Hands on experience with cash register and any ordering information system
• Active listening and effective communication competencies
• Good physical condition
• Food safety training will be considered an asset
• Knowledge of computers (MS Word, Excel, POS systems, HotSchedules, etc).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver's license.
• Must be eligible to work in the United States.
• Must agree to background check and have the ability to pass a drug test.

BENEFITS: Partial employer paid health insurance coverage on employee only; employer paid disability insurance coverage on managers only; life insurance coverage; vacation pay; bonus incentives; meals provided while on the job. EOE

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Application Question(s):

• Is the salary range listed within your requirement?

Experience:

• Restaurant management: 3 years (Required)

License/Certification:

• Food Manager Certification (Preferred)
• TABC Certification (Preferred)

Work Location: In person