Job description

Restaurant Manager – Small Giant

JOB DESCRIPTION

As a Small Giant Restaurant Manager, you will be responsible for coordinating FOH and BOH daily operations, and ensuring the best possible guest experience at your location. Together with the General Manager, you are to plan, organize, direct, and coordinate the staff and resources of the location for the efficient, well-prepared, and profitable service of food and beverages. The Restaurant Manager assists the General Manager to ensure that daily business operations run smoothly. The Restaurant Manager will write weekly schedules, be present on the floor during service, and assist with hiring, training, marketing, and planning. You should display a passion and drive for operating a guest facing operation. To both our guests and employees, you adhere to and uphold the standards set forth by Small Giant. This salaried role is expected to work 45 hours weekly at a minimum, but there may be times in which hours are above or below this timeframe..

Wine is at the core of Cru’s foundation and continued development. A Small Giant Restaurant Manager will be knowledgeable and passionate about wine, food, and hospitality and be able to express this to their team and guests through their daily interactions, at times and when needed, completing the roles and responsibilities of a sommelier.

The role of Restaurant Manager is the “right hand” of the entire operation. The personality and success of a location will largely fall under the Restaurant Manager’s leadership, guidance, and example to their team.

A strong Restaurant Manager will exhibit the following characteristics:

• Detail oriented
• Compassionate & Empathetic
• Strong communication skills (Both verbal & written)
• Be a Coach
• Be Coachable
• Strong sense of integrity
• Be the Example

The responsibilities of your role will include, but not be limited to, the effective execution of all of your location’s offerings. This role reports to the General Manager of the location.

DIRECT AREAS OF RESPONSIBILITY

• FOH Inventory
• Staff Development
• Employee Orientation
• FOH Scheduling
• Location Organization and Cleanliness
• Equipment Maintenance
• Ensure all Small Giant standards are upheld or exceeded
• Ensure that Opening & Closing Checklists are completed
• Provide clear direction and support to your team
• Professional handling of the Guest Relationship: includes inquiries, complaints, compliments

OCCASIONAL RESPONSIBILITIES

• Creation, planning, coordinating, executing on & off-site catering events
• Stepping into the role of Expeditor based on need, business volume, and staffing
• Recommending wine and performing wine service for guests at tables and at the bar

INDIRECT AREAS OF RESPONSIBILITY

• Working with BOH Leadership to ensure Kitchen Accountability
• Coach, Teach, Develop all members of your team.
• Provide constructive feedback to team members.

OPERATIONS SUMMARY

• Time management of staff
• Develop team to ensure standards are upheld.
• Over delivery on the guest experience, consistently.
• Constant and ongoing teaching, coaching, and development of staff
• Oversight of execution of service
• Maintain time standards for execution
• Ensure all staff adheres to Small Giant standards and recipes.
• Coordinate BOH staff to offer best possible customer experience
• Maintain a safe and sanitary work environment at all times
• Detail opportunities and achievements. Communicate to staff and management.

WEEKLY & ONGOING RESPONSIBILITIES

• Ensure weekly ordering and stocking of product and operational supplies is complete, especially if another member of staff is doing the ordering
• Ensure pricing standards are communicated, and properly implemented to maintain profitable operations
• Organization and cleanliness of your location.
• Ongoing education and development of staff adhering to all safety and sanitation and service standards
• Attend weekly directional meetings with management to review operations, detail opportunities, and celebrate accomplishments
• As an Restaurant Manager with Small Giant you will be indirectly involved in the financial success of your location. Through focused management of product, labor, and equipment you will ensure a profitable and successful operation. Identification and communication of financial opportunity must be a constant consideration in your daily duties.

PRODUCT

• Coaching, teaching, and developing staff to ensure accurate production, execution, and minimal waste of product.

LABOR

• Scheduling FOH staff
• Ensure proper staff levels to avoid overtime.
• Daily tracking of labor cost
• Time management of self and staff to ensure optimum production and efficiency

EQUIPMENT

• Communicate with the Director of Operations any equipment repairs or new sourcing of equipment needed.

HIRING AND TRAINING

As a member of the management team in your CHG location you will be involved in the interviewing, and selection of all staff. Ensuring proper staffing levels, scheduling and managing requested time off will also be part of your duties. Staffing levels should be reviewed and communicated to your General Manager and Shift Leaders on a regular basis.

As the Restaurant Manager of your location you will be responsible for ensuring that the training and ongoing education of your staff is complete. In the development and training of your team, adherence to standards and acute attention to detail will build an exceptional operation. Communicate with the Director of Talent any opportunities and/or scheduling ideas to promote and create a regular training schedule. The ultimate responsibility of your function at Cru will be to ensure the best possible guest experience.

Through your unwavering attention to detail, commitment to quality, constant development of people, consistent and clear direction to your team your role of Restaurant Manager will continue the success of your location and Small Giant as a whole.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years
• 3 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work Location: In person

gatheringourvoice.org is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, gatheringourvoice.org provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, gatheringourvoice.org is the ideal place to find your next job.