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MI
Mea Inu Bar and Grill
Restaurant and Bar Shift Manager
Career Insights for Restaurant / Food Service Manager
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Based on Hawaii data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$68,892 / year median in Hawaii
+9% projected growth
Job Description
We are a global leader in travel dining and hospitality! We're seeking a dynamic Restaurant & Bar Shift Manager to oversee operations at Mea Inu Bar and Grill, located in Lihue. You'll play a key role in delivering exceptional guest experiences in a fast-paced airport environment, featuring locally brewed micro-brews and casual Hawaiian-inspired cuisine. We foster a culture of engagement, appreciation, and inclusion, where managers like you coach teams to success while enjoying competitive wages and robust benefits. Key Responsibilities Complete opening, daily, and closing procedures/checklists in accordance with company policies and procedures. Supervise day-to-day activities of non-management associates, assign work tasks, prepare schedules, and ensure all shifts are covered. Participate in the interview process, provide input on hiring, and recommend promotions or status changes to the General Manager. Ensure the restaurant is clean, stocked, visually appealing, and all equipment is in good working order. Operate cash register, handle transactions securely, and monitor compliance with health, safety, and HACCP standards. Place orders, receive goods, process invoices, and maintain current contact information for all associates. Actively ensure associates take mandated rest breaks and meal periods while building awareness about wellness and safety. Requirements Minimum of 2 years of food and beverage, cash handling, and customer service experience. Minimum of 6 months supervisory or lead experience in a restaurant or production kitchen. Ability to speak, read, and comprehend instructions, short correspondence, and policy documents comfortably with customers. Knowledge of federal, state, and local sanitary, safety, and health standards, including HACCP protocols. Flexibility to work varied and rotating schedules, including openings, busy day parts, and closings. Passion for service, hospitality, and teamwork in a fast-paced environment.