Manager

Manager Job Description
Department: Operations
Reports To: General Manager
FLSA Status: Non-Exempt

Summary: The overall responsibility of a Manager at Bonchon is being the right-hand person for the General Manager, overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs and profitability. This includes leading the shift at times without a GM (solo shift). The Manager provides the guests with a great experience, in ways that are consistent with Management by ensuring that the operation is providing fast and friendly guest service, and high-quality food is delivered in a timely and accurate manner. The Manager is responsible for ensuring staffing levels are where they need to be by interviewing, hiring and training new employees (the GM will approve all hires). The Manager also ensures front and back of the house operational details are in place and ensures that the shift is fully staffed and will call in Team Members if there is a gap in coverage. The Manager will encourage and develop Team Members, providing feedback and coaching throughout the shift ensuring a smooth-running shift, and all opening and closing duties are done in a timely and accurate fashion for both front and back of house. The Manager builds positive relationships with Team Members and is an integral Leader in the overall success of the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:
· Ensure that guest service complies with Bonchon standards.
· Ensure that food is prepped, cooked and plated according to company standards.
· Purchase all food from authorized sources, using company required procedures.
· Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls diner inventory through established inventory system.
· Performs management and administrative responsibilities, as assigned by the General Manager.
· Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
· Ensure that food safety practices comply with Bonchon standards as well as local Health Department regulations.
· Interviews and hires team members, getting approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
· Assists in achieving financial objectives regarding sales, food cost, labor cost, and other controllable costs.
· Protect cash and all other company assets by adhering to company control procedures.
· Work on floor monitoring guest satisfaction, guiding staff, and filling in as needed, during peak hours.
· Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed.
· Establish and follow up on cleaning procedures to maintain company housekeeping standards.
· Ensure the diner is in compliance with all other regulatory agencies related to worker safety, alcoholic beverage sales, etc.

EDUCATION and/or EXPERIENCE: High School or GED; some college preferred; Previous restaurant experience required. No one under the age of 21 is allowed to be a Manager. Must be ServSafe certified or become ServSafe certified within 30 days of hire.
COMMUNICATION SKILLS: Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.
MATHEMATICAL SKILLS: Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).
FLEXIBILITY: Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day.
COMPUTER SKILLS: Proficient in computer based programs systems. Proficient in Excel, Word, as well as the Internet.
LICENSE: Must have a valid driver’s license, current car insurance.
WORK CONDITIONS: Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business.
PHYSICAL DEMAND REQUIREMENTS: Minimum qualifications needed to perform essential job functions. Must be capable of exerting up to 60 pounds of force occasionally or frequently, and/or up to 60 pounds of force constantly to move objects.
WORK ENVIRONMENT: Machines, devices, tools, etc. used in job performance and the conditions in which the job is accomplished.
EQUIPMENT: Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils.

Compensation
Between $23 to $26 based on experience and qualification
Benefits
Medical - 50% contribution by Employer
One-week paid vacation every year
401k Plan

Salary : $23 - $26