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.
Join the Brick & Bourbon Leadership team! Oversee and coordinate the day to day operations of the business. Plan, organize, train, and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
Activities & Responsibilities:
Primary Promote, work, and act in a manner consistent with the Brick & Bourbon Mission Statement Understand completely all policies, procedures, standards, specifications, guidelines, and training programs Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and service according the the restaurant's recipes, portioning, cooking and serving standards Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliations procedures in accordance with restaurant policies and procedures Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance programs Ensure that all products are received in correct unit count and condition and delveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule labor as required by anticipate business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests Carry out restaurant marketing, advertising, and promotional activities and campaigns
Qualifications :
Be at least 21 years of age Have knowledge of service, food, and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions Possess excellent basic math skills and have the ability to operate a cash register or POS system Be able to work in a standing position for long periods of time Be able to reach, bend, stoop, and frequently life up to 50 pounds Must have the stamina to work 50-60 hours per week
