This individual is a member of the management team, overseeing the restaurant to ensure the guests receive the ultimate dining experience. Supervises daily restaurant operations, maintains sanitation standards, and assists service staff on the floor during peak meal periods. Strives to continually improve guest and Team Members' satisfaction and maximize the financial performance in areas of responsibility. Determine the training needed to accomplish goals, then implement the plan.
The Restaurant Manager embraces the core focus and core values of Kapow Noodle Bar.
- To bring joy and memorable moments to every guest by providing unreasonable hospitality
- Cultivate a team of individuals who embody our core values of:
- Integrity
- Authenticity
- Teamwork
- Service with purpose
- Unreasonable Hospitality
- Serve the community with passion and purpose
Supervisory Responsibilities: Supervision of all restaurant front of the house Team Members.
Essential Duties / Tasks / Responsibilities:
Guest service - 40%
- Acts as the guest service role model for the restaurant; sets a good example of excellent guest service and unreasonable hospitality.
- Assists servers, bartenders and hosts on the floor during meal periods and high demand times.
- Handles guest problems and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Assists with dining reservations and parties or special services for diners.
Administrative - 10%
- Ensures point of sale operations and cash handling practices are followed according to standard operating procedures.
- Ensures corrective action is taken to continuously improve service results.
- schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
- Holds daily pre-shift meetings and monthly store meetings with staff reviewing daily events, safety issues/concerns, restaurant standards and guest comments.
- Recommends work schedule edits and evaluates work performance of Team Members.
- Attends and participates in weekly in-store Executive Leadership Team (ELT) meetings.
Training – 10%
- Ensures staff understands local, state and Federal liquor laws.
- Ensures Team Members receive on-going training to understand guest expectations.
- Ensure Team Members are current on required certifications per company & health code standards.
- Provides on the spot training with team members when standards are not being followed.
Supervisory – 40%
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Displays leadership in guest hospitality, exemplifies excellent guest service, unreasonable hospitality and creates a positive atmosphere for guest relations.
- Empowers Team Members to provide excellent guest service.
- Ensures Team Members are treated fairly and equitably. Strives to improve associate self-confidence and increase Team Member retention.
- Monitors alcohol beverage service in compliance with local laws.
- Supervises daily shift operations
- Ensures Team Members are in compliance with appearance standards.
- Inspects dining room serving stations for neatness and cleanliness
- .Knowledge / Skills / Abilities (KSA’s):
- Excellent leadership skills
- Ability to perform all tasks for each position in FOH F&B
- Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
- Ability to remain calm and well organized under pressure while working quickly.
- Ability to prioritize and maintain multiple tables at a time.
- Keeps emotions under control.
- Excellent time management skills.
- Strong verbal and written skills
- Strong organizational skills with attention to detail.
- Ability to properly operate the telephone and all software used for the POS system.
- Thorough knowledge of Food and Wine, as well as Beer, liquor and mixed drinks.
- Must demonstrate accuracy and thoroughness.
- Knowledge of elementary financial controls
- Ability to respond promptly to guest needs.
- Ability to communicate effectively with guests and Team Members
- Must speak clearly and persuasively in positive or negative situations.
- Proficient in POS system
- Proficient in Tock reservation system
- Computer savvy (POS software, Reservation software, accounting software like Excel etc.)
- Strong math skills for cash handling; ability to provide change and count bank at end of shift
- Adaptable to a changing work environment.
- Local knowledge of the community (attractions activities, etc.)
- English language and professional communication skills are required.
Team Member Attributes
- Integrity -Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values. Holds themself-accountable for actions; avoids gossip and refrains from sharing secrets and confidential information with others.
- Authenticity – Honest, open and accepting of others; comfortable in expressing your own point of view while maintaining an open mind toward other peoples opinions.
- Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.
- Service with Purpose- Manages difficult or emotional guest situations; responds promptly to guest needs; solicits guest feedback to improve service; responds to requests for service and assistance; meets commitments. Cultivates a genuine and warm demeanor, making guests and coworkers feel welcomed and valued.
- Unreasonable Hospitality – Ability to go above and beyond in the pursuit of how we make people feel; giving guests more than they expect and customizing their experiences.
- Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
- Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
- Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly.
- Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
- Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Experience / Education / Certifications: High School diploma or GED required; two years of college preferred.
- Hospitality or customer service experience - required
- Minimum of 5 experience in Front of House, Casual dining Food & Beverage operations- required
- Minimum of 3 year of experience in a Supervisory/Management role - required
- Graduate of hospitality management school – preferred
- Manager Food Safety Certification - required
- Experience with POS and reservation platforms such as Toast, Open Table, and Excel for accounting
Work Environment / Physical Demands: The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Standing and walking and sitting
- May be required to lift, reach with hands and arms, use fingers (keyboard etc.) to handle or feel.
- Lifting requirements of up to 50 pounds
- Use of the telephone (hearing & speaking)
- Computer/monitor work.
- Working in kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required)
- Direct contact with guests, managers and employees.
- Occasional environmental exposures to cold, heat and water.
This job description is not an exclusive or exhaustive list of all job functions that an incumbent in this position may be asked to perform. I hereby acknowledge that I have read and understand this job description. I understand that I must be able to perform the listed duties and responsibilities at the designated level of knowledge, skill and ability and in a satisfactory manner. I further certify that I can perform these duties and responsibilities within the described environment.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid time off
- Paid training
Application Question(s):
- Do you have 3+ years of restaurant management experience?
Work Location: In person
