Reports to: Executive Chef

Direct Reports: Restaurant Team Members

Job Summary: Our Restaurant Managers are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens

As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

? Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment

? Overseeing the selection, training & development, coaching and performance management of team members

? Ensuring team members adhere to established policies and procedures

? Interviewing all team members and completing new hire paperwork

? Training all new team members using Tender Greens Training Certification Process

? Facilitating the communication, training and education of team members on any changes or new processes, products or equipment introduced to restaurant operations

? Managing team member relations issues by coaching, mentoring and partnering with People Services

? Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards

? Creating and posting front of house team member schedules using our scheduling platform

? Completing front of house team member evaluations and reviews

? Following up on and resolving guest complaints

? Ensuring Training Checklists are completed and uploaded

? Supervising the opening and closing of the restaurant depending on schedule

? Conducting inventory and ordering of small wares, china and other restaurant equipment

? Conducting and uploading beverage, beer and wine inventory

? Ordering all beverage, beer and wine

? Ordering all office supplies, uniforms, gift cards and menus

? Completing daily time edits, bi-weekly payroll templates, and reviewing payroll register

? Submitting and approving all invoices in Plate IQ, and managing general ledger

? Partnering with Risk & Safety Specialist on open Work Comp cases and enforcing the Safety Culture

? Processing all Restaurant Team Member involuntary & voluntary terminations in a timely manner

? Controlling day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurants financial performance

? Developing restaurants operating budget with Regional Manager and Executive Chef

? Assisting the Executive Chef with managing operational costs against the restaurant budget

? Performing other related duties as assigned or requested

Qualification Requirements for this position are:

? Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience

? Minimum 3 years cooking in a high-volume restaurant preferred

? Demonstrated leadership skills, including coaching, directing and motivating a team

? Culinary interest with commitment to continued culinary development

? Extremely proficient in MS Office, Google Docs and Aloha Point of Sale

? Excellent written and verbal communication with a positive and outgoing personality

? Customer service focused and solution oriented

? Capable of delegating multiple tasks

? Must enjoy and be able to succeed in a fast-paced and high stress work environment

? Ability to work a flexible schedule based on restaurant needs

? Ongoing current Food Safety Manager certification

Physical, cognitive, social and environmental requirements include:

? Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis

? Repetitive forward bend of head/neck

? Some bending/kneeling/stooping/twisting/reaching required

? Some repetitive motion and force required

? Must be able to stand/walk for long periods of time (not all at one time)

? Must be able to work in a stationary, seated position as needed (not all at one time)

? Must be able to work in a hot kitchen environment

? Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests

? Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas

Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Hours: Will vary, must be available to work nights & weekends

EEO employer M/F/D/V

Job Title Business Location Share Apply Restaurant Manager Santa Clara 2532 Augustine Dr., Santa Clara CA