King Street Oyster Bar Potomac LLC is Hiring a Manager Near Potomac, MD
Description
Primary
Promote, work, and act in a manner consistent with the mission of King Street Oyster Bar: To provide excellent food prepared with the freshest ingredients while engaging ourselves whole heartedly into the community, one oyster, one person, and one neighborhood at a time.
Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
Weekly meetings with FOH assistant manager and BOH manager, with agendas and goals.
Daily shift meetings with FOH employees.
Use Managers opening and closing checklist daily.
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.
Monitor beverage preparation methods, portion sizes, and garnishing and presentation of beverages to ensure that it’s prepared and presented in an acceptable manner.
Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Investigate and resolve complaints regarding food quality, service, or accommodations.
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.
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
Schedule and receive beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budget, payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitor forecast and update forecasting board and Hotschedules.
Maintain liquor and equipment inventories and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform some beverage preparation or service tasks, such as bartending, clearing tables, and serving food and drinks when necessary.
Keep records required by government agencies regarding sanitation or food subsidies.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
Be knowledgeable of restaurant policies regarding personnel
Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Continually strive to develop staff in all areas of managerial and professional development.
Order and purchase equipment and supplies based on cost%
Recruit, interview, and train new team members
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Yearly FOH employee reviews.
Supplemental
Monitor employee and guest activities to ensure liquor regulations are obeyed.
Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Create specialty drinks and develop recipes to be used in dining facilities.
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
Take dining reservations for between 10 and 20 people. For parties of 20 or more please email our parties coordinator britani@kingstreetoysterbar.com