Product Manager - Full-time / Part-time

As a member of the restaurant management team, the Product Manager is primarily responsible for all product functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Product Manager is responsible for ensuring that our kitchen is clean, organized and well stocked; daily prep schedules are met; our cooking stations remain clean organized and stocked in order to meet the daily sales demand; ensures adherence to our recipes; and the equipment is properly maintained and in good condition. The Product Manager ensures the efficient and profitable business performance of the restaurant with the primary focus on Cost of Goods Sold (COG's). Additionally, the Product Manager may be assigned, for an entire shift, as the Manager of the day managing all aspects of the restaurant operations.

Your responsibilities include, but are not limited to, the following:

Product Excellence
a) Having knowledge of the menu and ingredients profile for all Melt menu items
b) Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
c) Ensuring Team Members are extremely accurate with weights, measurements and portioning for all recipe items
d) Ensuring proper storage of food product and rotation (FIFO) to ensure product freshness, quality and safety
e) Preparing and maintaining shift Prep Lists
f) Ensuring order accuracy prior to guest delivery
g) Adhering to plating/wrapping standards for both in-house and to go orders
h) Following recipes accurately for both ingredient prepping as well as the sandwich builds, salads, soups and all sides
i) Maintaining appropriate portion control and consistently monitoring food cooking on the line to reduce waste
Talent Excellence
a) Recruiting and assisting in hiring talent who are brand right, a fit to our culture and the position
b) Retaining top-talent
c) Effectively on-boarding newly hired talent and ensuring thorough training by utilizing current training tools and process
d) Ensuring Product Crew are extremely accurate with weights, measurements and portioning for all recipe items
e) Setting expectations and establishing accountability for all tasks associated with daily operations
f) Having knowledge of restaurant policies regarding crew and administering prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
 


Results Excellence
a) Responsibility for ordering food products according to predetermined pars
b) Ensuring orders are received in the correct unit count and condition and deliveries are received in accordance with the THE MELT's receiving policies and procedures
c) Partnering with the GM to schedule Product Crew labor as required by anticipated business activity to ensure that all stations are staffed when needed and labor cost objectives are met
d) Managing the performance and productivity of the product crew focused specifically on operational excellence in— Overall Guest Satisfaction, Food Timeliness and Quality, Restaurant Safety and Cleanliness, Guest Service and Operational Efficiency and Profitability
e) Following and adhering to all company policies and procedures and ensuring compliance with all applicable state and federal laws related to employment, wage and hour and safety
Show Drive and Initiative
a) Pursuing high standards and focusing on meaningful results
b) Achieving or exceeding operating results
c) Attending all scheduled crew meetings and bringing suggestions for improvement
d) Demonstrating a passion for the business and industry and committing to developing self and others
e) Demonstrating initiative by offering solutions and volunteering to take on various assignments
f) Being resourceful and overcoming obstacles. Being accountable for their restaurant and seeking out and adopting best practices
Focus on Guests
a) Consistently searching for ways to improve guest service. Spending time in the dining room talking with guests about their Melt experience with a specific focus on food quality and taste
b) Ensuring all crew are adhering to Melt Grooming and Uniform Standards
c) Responding to guest feedback positively and professionally
d) Analyzing guest feedback in order to make positive changes to existing operations
e) Maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
f) Focusing appropriate attention and resources to product stations to ensure food quality, order accuracy and throughput times meet company standards
g) Empowering the crew to say “YES” to the guest
h) Following THE MELT's Service Standards and HART recovery model. Establishing a service mentality in the restaurant and leads by example
Thinking Excellence
a) Employing their knowledge and experience to accurately assess the current performance levels of the restaurant. Is able to review and understand the restaurants financial reports
b) Understanding the meanings of Key Performance Indicators (KPI's), metrics and business levers such as Cost of Goods Sold (C.O.G.S.), C.O.G.'S Variance, Labor Costs, Manager Controllable Profit and Throughput.  

Qualifications
a) Must be Happy and Positive with a collaborative leadership style
b) Must have at least 1-2 years of Restaurant Management experience, with 1 year in the Back of the House/Kitchen within The Fast Casual, QSR or Mid-scale Casual Dining segment. Very happy if you have a college degree
c) Must have strong interpersonal skills, the ability to learn quickly and the leadership skills to build and be part of a team
d) Must be able to work under pressure and multi-task in a fast-paced environment
e) Must have ServSafe certification in California.
f) Must have schedule flexibility and availability to work 32-40 during times determined by the GM
g) Must have exceptional work ethic
h) Must be able to lift 25-50 lbs.