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in Commack, NY
Restaurant Manager - Full-time / Part-time
•30 days ago
Hours | Full-time, Part-time |
---|---|
Location | Commack Ale House Commack, New York |
About this job
POSITION SUMMARY
The Restaurant Manager oversees restaurant operations while ensuring that the operation is financially successful and that it positively impacts overall company operations. He/she will therefore be held accountable for the financial results of their department as well as the selection, development, and retention of all hourly team members.
WE BRING LOYALTY WORK/LIFE BALANCE PROGRAMS TO YOU
· Five Day Work Week
· Manager Schedule Written a Month in Advance
· Paid Time Off- One day per Quarter
· One Week of Paid Vacation Every Six Months, Starting Day One
· Maximum of 3 Closing Shifts per Week
· Hours of Operation 11am-2am (at most locations), 7 Days a Week
ESSENTIAL REQUIREMENTS & KEY RESPONSIBILITIES
People (Guests, Staff, Vendors, Management)
· Create loyalty with team members, guests, vendors, and management by ensuring that all actions are performed with integrity and a 360 degree perspective of how the business and people are affected
· Ability to prioritize work while ensuring that Management duties are the primary job function
· Hire, train, coach, and retain top talent team members
· Maintain high staff morale and low staff turnover
· Operate ethically to protect the image of MAH
· Communicate proactively with General Manager, staff, guests, etc. to create a transparent environment
· Adheres to all Miller’s Ale House policies and programs and outlined in the Team Member and Management handbooks
· Ensures a safe environment for team members and guests
· Adherence to all MAH policies and rules as outlined in the team member and management handbooks
· Uphold proper uniform standards of all team members everyday
· Ability to rotate through and manage different departments (Bar, Kitchen, Servers, Etc.) of the restaurant as required
Guest Experience & Expectations
· Promote team spirit by assisting staff in accomplishing required duties so that we exceed guest expectations
· Coordinate department staffing and responsibilities for a seamless operation
· Create raving fans by presenting a professional image to staff, guests, and vendors
· Maintain appropriate restaurant atmosphere (lighting, music, TV’s, room temperature, cleanliness, etc.)
· Engages in 100% table visits
· Distinguish acceptable flavors, temperatures, and presentation of food by tasting prepared menu items
Sales and Profits
· Management of departmental labor cost
· Ensure proper cash handling procedures are followed by team members by balancing, cash on hand, deposits, and cash drawers; performs cash drop at the end of each shift
· Performs check-outs with servers/bartenders to ensure that all monies, credit cards, and comps/discount checks are accounted for
· Build and maintain positive relationships with area businesses and social communities
· Build market share by creating new ways to promote MAH in the local community; be an active participant in charitable and community events
· Ensure understanding of the P&L and while operating with cost efficiency, by managing departmental food/labor cost
· Operate a financially profitable business without sacrificing the guest experience
· Ensure a safe work environment for staff and guests
· Responsible for food inventory to ensure availability of product while maintaining inventory costs
Requirements
Required Skills & Education
· Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward
· Proven track record of making high quality decisions and the ability to make complex decisions
· Proven track record of managerial success in a fast paced environment by possessing the experience, ability, and knowledge to operate a financially successful operation while focusing on human capital
· Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills
· Comprehend and use technical or professional language, either written or spoken, to communicate effectively
· Multiple language abilities a plus, fluency in English is required
· Adherence to health, safety, food safety, and alcohol consumption regulations
· Manager Food Safety Certification (where required)
· Ability to prioritize work by exercising management responsibilities; to include selection, discipline, termination of staff and managers
· Applicable standard of education is required; management of departmental food and labor cost
*CA
The Restaurant Manager oversees restaurant operations while ensuring that the operation is financially successful and that it positively impacts overall company operations. He/she will therefore be held accountable for the financial results of their department as well as the selection, development, and retention of all hourly team members.
WE BRING LOYALTY WORK/LIFE BALANCE PROGRAMS TO YOU
· Five Day Work Week
· Manager Schedule Written a Month in Advance
· Paid Time Off- One day per Quarter
· One Week of Paid Vacation Every Six Months, Starting Day One
· Maximum of 3 Closing Shifts per Week
· Hours of Operation 11am-2am (at most locations), 7 Days a Week
ESSENTIAL REQUIREMENTS & KEY RESPONSIBILITIES
People (Guests, Staff, Vendors, Management)
· Create loyalty with team members, guests, vendors, and management by ensuring that all actions are performed with integrity and a 360 degree perspective of how the business and people are affected
· Ability to prioritize work while ensuring that Management duties are the primary job function
· Hire, train, coach, and retain top talent team members
· Maintain high staff morale and low staff turnover
· Operate ethically to protect the image of MAH
· Communicate proactively with General Manager, staff, guests, etc. to create a transparent environment
· Adheres to all Miller’s Ale House policies and programs and outlined in the Team Member and Management handbooks
· Ensures a safe environment for team members and guests
· Adherence to all MAH policies and rules as outlined in the team member and management handbooks
· Uphold proper uniform standards of all team members everyday
· Ability to rotate through and manage different departments (Bar, Kitchen, Servers, Etc.) of the restaurant as required
Guest Experience & Expectations
· Promote team spirit by assisting staff in accomplishing required duties so that we exceed guest expectations
· Coordinate department staffing and responsibilities for a seamless operation
· Create raving fans by presenting a professional image to staff, guests, and vendors
· Maintain appropriate restaurant atmosphere (lighting, music, TV’s, room temperature, cleanliness, etc.)
· Engages in 100% table visits
· Distinguish acceptable flavors, temperatures, and presentation of food by tasting prepared menu items
Sales and Profits
· Management of departmental labor cost
· Ensure proper cash handling procedures are followed by team members by balancing, cash on hand, deposits, and cash drawers; performs cash drop at the end of each shift
· Performs check-outs with servers/bartenders to ensure that all monies, credit cards, and comps/discount checks are accounted for
· Build and maintain positive relationships with area businesses and social communities
· Build market share by creating new ways to promote MAH in the local community; be an active participant in charitable and community events
· Ensure understanding of the P&L and while operating with cost efficiency, by managing departmental food/labor cost
· Operate a financially profitable business without sacrificing the guest experience
· Ensure a safe work environment for staff and guests
· Responsible for food inventory to ensure availability of product while maintaining inventory costs
Requirements
Required Skills & Education
· Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward
· Proven track record of making high quality decisions and the ability to make complex decisions
· Proven track record of managerial success in a fast paced environment by possessing the experience, ability, and knowledge to operate a financially successful operation while focusing on human capital
· Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills
· Comprehend and use technical or professional language, either written or spoken, to communicate effectively
· Multiple language abilities a plus, fluency in English is required
· Adherence to health, safety, food safety, and alcohol consumption regulations
· Manager Food Safety Certification (where required)
· Ability to prioritize work by exercising management responsibilities; to include selection, discipline, termination of staff and managers
· Applicable standard of education is required; management of departmental food and labor cost
*CA