Description

The first-ever full-service restaurant inside a Crate and Barrel store, the Table at Crate is a modern, casual restaurant featuring Bill Kim’s morning-to-evening menu full of clever twists. The Table at Crate brings together the things we love best—connecting people, creative food and timeless design. 

Restaurant Manager Responsibilities

• Conduct regular management meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
• Conduct daily pre-shift/post-shift and other periodic meetings to increase communication.
• Ensure that hosts are greeting guests and answering telephone calls promptly and cordially.
• Ensure that seating is done in a way that minimizes guests having to wait and that the seating plan is arranged so it maximizes revenue without overloading the kitchen.
• Monitor staff's appearance and take corrective action as necessary.
• Respond to any guest complaints and take necessary action.
• Maintain employee recognition and incentive programs to maintain high morale.
• Work with GM and HR to appropriately deal with any conflicts regarding staff.
• Assist General Manager in handling employee counseling.
• Assist General Manager to perform employee reviews.
• Monitor appearance of restaurant and take corrective action.
• Ensure that monthly inventories are accurately performed.
• Implement marketing and promotion strategies as directed by General Manager.
• Build and maintain a strategic relationship with Crate and Barrel management.
• Welcome and greet guests. Make all of our guests feel comfortable and let them know you are there to personally take care of them.
• Effectively supervise the restaurant and bar operation and delegate tasks to ensure excellent service and restaurant goals are consistently achieved.
• Answer questions about our food, beverages, and other restaurant functions and services.
• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
• Assist General Manager in analyzing sales figures to set, monitor, and control budget for the restaurant.
• Develop efficient processes to manage/control food and beverage inventory.
• Assist General Manager to monitor labor costs to remain within budgets and schedule employees accordingly.
• Maintain relationships with vendors to place orders.
• Assist in repairs of anything that obstructs the normal operation of the business.
• Build rapport between kitchen and front of house staff to minimize conflict.
• Maintain a sound and stress-free environment for everyone to work as a team.
• Train, monitor, and maintain the POS System.
• Assist in any areas of the restaurant when staffing constraints require.
• Develop and implement creative solutions for areas of improvement.

Restaurant Manager Benefits 

• Annual bonus program 
• Performance based quarterly bonus program 
• Paid vacation and sick time
• Paid holidays
• Dining discounts
• Monthly cell phone reimbursement
• Paid Parental Leave (2 weeks)
• Medical, dental and vision insurances 
• Employer paid long-term disability insurance
• Employer paid life insurance and AD&D
• Employee paid voluntary short-term disability, critical illness, and critical accident insurance 

Requirements

• 3-5 years minimum experience.
• 3 years of supervisory experience required.
• Experience with P&L reports and working with budgets.
• Experience with POS systems.
• Basic math skills.
• Experience in training (planning, and implementation).
• Good computer skills (Word, Excel, Outlook at a minimum).
• A valid manager food safety and BASSET certification. 
• Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.
• Standing and walking for long periods is necessary to oversee the daily operation.
• Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.
• Ability to see and hear adequately to monitor operations and interact with staff and clients.
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations. 
• At least 18 years of age. 
• High school education or equivalent.