Description

The Hourly Manager is responsible for assisting the General and Assistant Managers

in creating an exceptional guest experience, every time.

ESSENTIAL FUNCTIONS

Building a highly motivated, well-trained team of Service and Line Cook team

members; ensuring uncompromising food quality, preparation and presentation;

applying a basic understanding of the financial implications of Manager and Team

Member actions, and consistently applying the financial and operational procedures

on a daily basis.

TRAINING & DEVELOPMENT

Ensure competence through 1-1 training of new and existing team members on

stations, equipment operation, responsible alcohol service, blade safety, cash

handling and specials.

Participate in quarterly all-team member group ratings.

OPERATIONS

Open and close restaurant daily.

Manage daily line-up, prep, stocking and station set-up, cash handling, rest and

meal breaks, and labor.

Manage shift including daily decision-making, scheduling, planning, product

quality, cleanliness, safety and sanitation.

Ensure kitchen is clean, organized, well stocked, and that equipment is properly

maintained, function correctly.

Oversee line flow, adjusting staffing as appropriate based upon business level.

Ensure quality of ingredients, preparation and presentation in accordance with

recipe guidelines.

Communicate in Manager Log and run shift Heads Together meetings daily.

FINANCIAL

Maintain standards and service levels to increase sales and minimize costs,

including food, beverage, supply, utility and labor costs.

Perform nightly and weekly inventory control duties.

Understand and apply practices that directly affect the financial integrity of the

restaurant, including labor management, cost of goods and other controllable

expenses.

SAFETY, SANITATION & SECURITY

Ensure sanitary practices for food handling, general cleanliness and maintenance

of kitchen and dining areas; ensure compliance with operational policies and

standards, federal, state and local laws and ordinances.

Ensure safe team member and guest environment to reduce accidents; complete

incident reports and Workers Compensation documentation promptly and

accurately.

Train all team members on hazard identification and remediation, emergency and

evacuation procedures, safe chemical handling and exposure procedures.

Qualifications

KNOWLEDGE/SKILLS REQUIRED

• 2-3 years related restaurant experience, management experience desirable

• Passion for upholding exceptional guest service and food standards

• Food preparation, safety, and sanitation knowledge/experience

• Ability to use experience and sound judgment to plan and accomplish goals

• Professional communication and supervisory skills

• Ability to build strong, loyal, motivated, well-trained teams

• Role model a strong sense of integrity, doing the job right every time

• Computer literacy and ability to use technical resources including but not

limited to MS Office, Toast, Ctuit

• Ability to understand and apply operational financials

• Proficient in English, fluency in Spanish desirable

PHYSICAL REQUIREMENTS

• Variable work days/hours including day/night shifts and weekends, depending

upon business needs.

• Restaurant environment including prolonged walking, standing, bending

• Lifting (up to 50 pounds)

CERTIFICATIONS/LICENSES

• Safe Food Handling – Manager Level