Description

POSITION TITLE: Restaurant Manager (FOH)

REPORTS TO: General Manager

WHO WE ARE: “Every team member, every day; Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community. 

OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport. 

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

ESSENTIAL DUTIES:

• Remain on floor; supervise servers, bartenders, bussers, utility/runners to ensure company standards are adhered to maintain organization and cleanliness of the store, resolve any guest or staff issue
• Complete basic administrative responsibilities during your shift, such as accepting cashier cash outs and end of shift reports, daily banking as needed
• Complete duties specifically assigned to you by the General Manager i.e. scheduling, ordering, inventory, file maintenance etc.
• Close out registers and run required reports on a daily basis
• Collect employee cash drops
• Special cleaning projects or tasks
• Properly process guest checks if needed
• Comply with and enforce company and store policies including but not limited to Time and Attendance, Cash Handling, Workplace Safety, etc.
• Create and provide discipline to employees as needed and with approval from GM
• Provide change to employees as needed
• Assist with end of month procedures. i.e. inventories.
• When needed, assist with the ordering of supplies. 
• Communicate with Management on a daily basis informing them of daily activities occurring in the store by noting it in the log book.
• Ensure all computers and printers have adequate paper and any other required supplies
• Report all incidents, emergencies and pertinent information to General Manager and Director of Operations as soon as possible
• Ensure cleanliness of store is maintained at all times
• Assist in expediting food and ensure all guest meals are complete and satisfying
• Adhere to, foster and enforce all aspects of the Company training program, including new hire training and ongoing training.
• Provide all employees with a superior example of leadership, including but not limited to, friendly and efficient customer service, upbeat and positive attitude towards co-workers and customers. 
• Follow and enforce workplace safety rules and the procedure for handling workplace accidents
• Understand and promote Company philosophies and guest service standards
• Misc administrative duties i.e. waste tracking, payroll / time keeping, banking, scheduling, new hire paperwork, filing etc.

QUALIFICATIONS:

• Two (1) to three (3) years as a supervisory restaurant or market in a full-service facility or a combination of experience and education that would provide the skills and knowledge needed for the position
• High School graduation required.
• Willingness to participate in a 10-year security background check conducted by the FBI
• Successfully pass computerized security and employment testing 

WHAT WE OFFER:

• Competitive Wages
• Bonus Program
• Annual Reviews
• Health Insurance Coverage
• Vacation / Sick Pay
• Holiday Bonus Pay
• Paid for / discounted parking
• Paid for / discounted meals
• Opportunities to Grow

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

1. Knowledge of basic computer, 10-key or Point of Sale functions
2. Ability to understand verbal English, i.e. basic guest requests related to food service
3. Ability to write and read basic English
4. Ability to greet and converse with customers and staff in a friendly and professional manner at all times
5. Ability to handle, count, and balance cash receipts
6. Take initiative to assist with smooth daily operations

PHYSICAL REQUIREMENTS:

• Standing - Regularly
• Walking - Frequently
• Lift/Carry up to 15 lbs. - Frequently
• Lift/Carry up to 30 lbs. - Frequently
• Lift/Carry up to 50 lbs. - Occasionally
• Push/Pull up to 25 lbs. of exertion - Occasionally
• Push/Pull up to 50 lbs. of exertion - Occasionally
• Work at waist to shoulder level - Regularly
• Speaking (in English) - Regularly
• Hearing (understanding English) - Regularly
• Seeing - Regularly
• Operate office equipment - Occasionally
• Use/exposure to hazardous substances - Occasionally
• Work with knives and/or sharp objects - Regularly