Description:
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:
Primary:
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Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.
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Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
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Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
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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.
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Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
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Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
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Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
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Count money and make bank deposits.
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Investigate and resolve complaints regarding food quality, service, or accommodations.
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Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
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Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
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Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
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Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
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Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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Maintain food and equipment inventories, and keep inventory records.
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Schedule staff hours and assign duties.
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Establish standards for personnel performance and customer service.
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Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
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Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
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Keep records required by government agencies regarding sanitation or food subsidies.
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Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
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Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
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Be knowledgeable of restaurant policies regarding personnel
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Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
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Continually strive to develop staff in all areas of managerial and professional development.
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Order and purchase equipment and supplies.
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Review work procedures and operational problems to determine ways to improve service, performance, or safety.
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Assess staffing needs and recruit staff.
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Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
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Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
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Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
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Attend all scheduled employee meetings and offers suggestions for improvement.
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Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
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Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental:
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Monitor employee and guest activities to ensure liquor regulations are obeyed.
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Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
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Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
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Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
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Create specialty dishes and develop recipes to be used in dining facilities.
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Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
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Take dining reservations.
Tools & Technology:
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Cash registers, Point-of-sale terminals, POS software, and workstations.
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Personal computers, tablets, smart phones and/or handheld devices.
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Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.
Compensation and Benefits:
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Quarterly profit-sharing bonus program with senior leadership and management teams.
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Tipped Compensation for excellent service provided.
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Employee Discounts on food and beverages.
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Health and Life insurance coverage.
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401K with Employer Match for long-term savings.
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Paid Time Off for rest and personal time.
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Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager.
