Smashin Crab boasts an energetic and vibrant atmosphere with delicious seafood to match. We’re looking for high energy people that are fun to be around, great team players, seafood lovers, calm under pressure, and have strong work ethics to join our Krewe.
The ideal candidate will have experience leading a team and managing the daily operation of a restaurant unit. Ability to engage with the FOH Service, FOH Bar, and BOH to ensure the quality of the product and guest service; Ensuring all operations are in compliance with the overall concept, culture, health and safety standards. Reporting will be to the Director of Operations.
Responsibilities:
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance
- Manage the unit labor, food cost and restaurant expense budgets
- Promote and manage sales growth goals in alignment to monthly corporate initiatives
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
- 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
- Responsible for ensuring consistent high quality of food preparation and service
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
- Estimate food and beverage costs and work on efficient provisioning and purchasing of supplies.
- Uphold all ServSafe guidelines
- Ensure positive guest service in all areas by responding to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Completes accident reports promptly if a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Direct hiring, supervision, development and, when necessary, termination of employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and by participating in performance reviews.
- Provides performance feedback and generate performance reviews for management staff.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare manager schedules and ensure that the restaurant is staffed for all shifts.
- Provide strong presence in local community and high level of community involvement by restaurant and personnel.
- Keeps Director of Restaurant Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Qualifications:
- General management experience of 3-5 years
- Management experience in a high volume full service restaurant; sales averaging in 3M
- Management and Customer Service experience
- Strong administrative skills
- Demonstrated ability to lead
- Comfort working with budgets, payroll, revenue and forecasting
- Strong communications skills
Benefits:
- Health Insurance
- Dental Insurance
- Vision Insurance
- Paid Time Off
- Employee Discount
