Job description

We are opening a new Peruvian concept, Jarana, in the NJ market. We currently operate 40+ restaurants and concepts all capturing the Peruvian experience in the US, South America, Europe, and the middle east.

Company Overview:

Acurio Restaurantes mission is to serve the best authentic Peruvian food and beverages in a fun and comfortable environment with service that is genuine, attentive, and knowledgeable. We believe in treating our guests, staff and suppliers with respect and dignity. By meeting these objectives, we will succeed in efficient and profitable operations.

Position Summary:

The restaurant Manager is responsible for operational and service aspects of the restaurant. Working with a team of hospitality professionals, they will partake in planning, organizing, training and financial aspects of the restaurant. They will have a full working knowledge of all systems, policies and procedures in accordance with company specifications as well as state laws and regulations. They will foster a positive and safe work environment and be responsible for the growth and development of their employees.

Responsible for overseeing the operation of the beverage program, bar and bar staff. Educate & motivate staff in all aspects of the beverage program, including: spirits, beer, wine, cocktails and coffee. Drive beverage sales, control costs and uphold the service standards of the restaurant. Assist the General Manager in operating the restaurant.

Primary Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

● Weekly Beverage Inventory completion and overview with Bar Supervisor.

● Aid with on boarding of new hire – making sure they are scheduled for training shifts and trainers are established for all 7 days of training.

● Oversee New Hire Training. Evaluating and scoring final exams for hires, turned into Assistant General Manager.

● Oversee Contests that are in line with the training schedule. Making sure that prices are within allotted budget. Trades with other restaurants are encouraged. Keep track of yearly progress for contest winners in order to reward at the end of the year

● Proficient in Restaurant 365 and creating purchase orders – All Beverage purchase orders are ordered through you but given to you by the Bar Supervisor

● Implementing of any Marketing needs that are necessary to promote the restaurant. Reservations and procedures for media guests, production of flyers or collateral, special menu needs.

● Proficient in Adobe Illustrator in order to make changes to the menu if need be or create any collateral necessary

● Making weekly deposits to the bank

● Oversee and Audit all Cash Handling that is done

● Conducting the initial interview for all F.O.H positions. It needs to be documented and passed to the Assistant General Manager

● Ordering the paper and printing supplies

Overall Responsibilities: Duties and responsibilities include, but are not limited to, the following:

· Be an effective leader and inspirational role model for staff and management.
· Build clientele by working the room and developing strong relationships with guests and the community.
· Take responsibility for the successful operation of the business by building revenues and controlling expenses.
· Oversee guest service and ensure that the restaurant is properly staffed through effective scheduling and that employees are well trained to perform their jobs.
· Manage labor and purchases to maximize profitability.
· Ensure that policies, procedures, standards, specifications and guidelines are adhered to.
· Provide a positive and safe work environment for staff.
· Maintain the highest standards of food safety, sanitation and cleanliness.
· Ensure that all guests feel welcome and are provided responsive, friendly, and courteous service at all times.
· Continually strive to develop your managers in all areas of managerial and professional development.
· Develop employees by establishing performance expectations, providing coaching and counseling as needed and conducting performance reviews on an annual basis.
· Provide education on service, food and beverage and conduct product knowledge testing to ensure the service team is prepared to deliver knowledgeable service for our guests.
· Process payroll to ensure accurate recording of hours worked and monitor that meal breaks are effectively administered to avoid penalties. Ensure that all time edits are accompanied by employee sign-off.
· Negotiate new vendor contracts and monitor pricing to ensure we’re purchasing the highest quality products at competitive pricing in line with budgeted costs.
· Review staffing levels and overall front-of-house schedules to ensure labor budgets and targets are met
· Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, cleanliness and ambiance (sound, lighting, temperature).
· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
· Meet with Marketing team to chart out new marketing opportunities and implementation of any planned events or programs
· Oversee Weekly Inventories. Control costs, oversee pricing, purchase orders, and polling issues between P.O.S and Accounting software
· Evaluate current market trends and adjust product inventories accordingly
· Be knowledgeable of state employment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
· Ensure a safe environment for both employees and guests by participating in the Company safety committee meetings and training management and staff
· 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
· Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
· Conduct orientation and oversee the training of all new employees
· Responsible for capital expenditures and signing off on smaller purchases
· Responsible for budget preparation as well as analyzing weekly P&L statements.
· Maintain current knowledge of all systems including but not limited to; Toast POS, Restaurant365, MS Office, Adobe InDesign, Online Platforms and Website Management.
· Responsible for overseeing the events manager position and implementing strategies to further drive banquet and large party business to the restaurant
· Conduct Bi-Weekly Landlord Meeting and address any ongoing issues
· Oversee Financial review with ownership and regional management on a weekly basis
· Lead and conduct weekly operations meetings with your FOH and BOH staff
· Oversee all menu additions and changes

Job Type: Full-time

Pay: $65,000.00 - $68,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• East Rutherford, NJ 07073: Reliably commute or planning to relocate before starting work (Required)

Education:

• Associate (Preferred)

Experience:

• Restaurant management: 4 years (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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