Restaurant Manager

Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Vision insurance

This position could be located in West Lafayette, Indianapolis, or Bloomington, Indiana. Final work location will be determined during the interview process, and the applicant's home area.

The Restaurant Manager ensures daily activities run smoothly and efficiently while taking responsibility for their assigned department as defined by the job description for that Area of Responsibility (AOR).

Managers work closely with the General Manager to ensure proper operations of their work location, focusing on adherence to procedure and care for team members in their AOR. Managers should be prepared to take the lead and take a tremendous amount of ownership in their department, as well as maintain a shift independently, including day-to-day management of other departments during that shift.

Managers are responsible for helping to minimize operating costs in their AOR, boost employee retention, and deliver a positive dining experience for guests.

Job Responsibilities:

• Manage and oversee AOR per the department guidelines (see the job description for AOR for details)
• Deliver superior guest service
• Ensure guest satisfaction
• Work with department managers and Support leaders to create feature menu items for AOR, if applicable
• Work closely with the Marketing Manager to ensure the proper posting of relevant AOR items
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees in AOR, ensuring proper paperwork is completed in a timely manner
• Oversee location training programs in AOR, working with the Training & Development Manager and HR to ensure uniform standards and proper recordkeeping
• Including holding orientations for new hires, and participating in training test administration as applicable
• Evaluate staff performance, recording both successes and failures within recordkeeping systems and utilizing proper documentation
• Estimate consumption, forecast requirements, and maintain inventory in AOR, including managing contracts and invoices
• Manage restaurant supplies, including ensuring the positive and productive relationships with vendors for AOR
• Research new wholesale vendors and negotiate prices for AOR
• Ensure health department standards are met in AOR
• Control loss and minimize waste in AOR
• Create weekly action plans based on COGS
• Utilize proper financial and bookkeeping procedures, including petty cash, tip payments, etc.
• Nurture a positive working environment
• Work with GM and HR to initiate corrective actions for department team members
• Present innovative strategies to GM to improve productivity and sales in AOR
• Oversee scheduling of AOR, including keeping an accurate calendar of events to ensure proper scheduling based on goings on in the area
• Track labor costs in relation to sales
• Monitor AOR team member attendance and time off
• Work closely with GM to administer any necessary disciplinary action to hourly team members, ensuring the proper procedure is followed and all forms are housed in necessary employee files
• Oversee and audit time punches for AOR
• Ensure entry of Store Logs, including sales, employee issues, accidents, and relevant shift notes
• Weekly inventory for AOR
• Monitor budgeting and oversee ordering for AOR
• Monitor product levels and adjust pars for AOR as needed
• Assist Catering and Events Manager with planning events to drive sales
• Engage in weekly manager meetings, contributing relevant information from their AOR
• Attend and actively engage in company-wide Assistant Manager meetings as scheduled
• Other duties as assigned by General Manager

Requirements:

• Experience as a Restaurant Manager or a similar role in the hospitality industry preferred
• 3+ years of experience in hospitality, preferably at a food service establishment
• Bachelors degree in hospitality management, culinary, or related field preferred
• Extensive food and alcohol knowledge
• Computer literacy
• Familiarity with restaurant management software (Aloha, payroll processing, and scheduling)
• Strong leadership, motivational, and people skills
• Excellent financial management skills
• Critical thinker with strong problem-solving abilities
• Team player
• Excellent time-management
• Strong interpersonal communicator

This position reports directly to the General Manager and works closely with the Regional Manager and Support Team Leaders in Operations, Marketing, Human Resources, Events & Catering, and Accounting.