POSITION SUMMARY
The Manager oversees front-of-house operations in a fast-paced, full-service restaurant. They ensure compliance with standardized policies to deliver efficient, friendly service and achieve profitable operations. Managers are assigned departments periodically, with responsibilities adapting as needed.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Lead staffing activities, including hiring, training, scheduling, performance management, and separation.
- Manage departmental operations such as planning, ordering, inventory control, and scheduling.
- Oversee purchasing, storage, and rotation of food and beverage products, minimizing waste and loss.
- Foster a positive team environment that promotes accountability and excellence in food, beverage, service, and hospitality.
- Motivate and engage team members, promoting cooperation, morale, and mutual respect.
- Deliver exceptional guest service, including personal greetings and effective resolution of complaints.
- Handle administrative tasks, including cash management, financial reporting, goal setting, and compliance with regulatory requirements.
- Maintain safety and sanitation standards through daily inspections, compliance with the Injury and Illness Prevention Program (IIPP), and adherence to food handling regulations.
- Support financial objectives by analyzing variances, recommending actions, and controlling costs.
- Collaborate with sales and catering teams to promote and book events.
- Perform tasks across roles as needed during unexpected absences or peak times.
- Uphold and enforce all applicable local, state, and federal regulations.
- Complete additional duties as assigned.
KNOWLEDGE, SKILLS, AND ABILITIES
- Strong verbal and written communication skills.
- Must be able to speak, read, write, and understand English
- Excellent interpersonal, negotiation, and conflict-resolution abilities.
- Exceptional organizational and time management skills, with the ability to meet deadlines.
- Leadership skills, including evaluating performance and administering disciplinary actions.
- Proficient in analyzing financial data and using restaurant management tools, such as point-of-sale (POS) and Human Resource information (HRIS) systems.
- Thorough knowledge of full-service restaurant operations, food safety, and alcoholic beverages.
- Knowledge of and ability to comply with and enforce all health, safety, and personal hygiene policies, standards, and laws
- Proficient in Microsoft Office, Google Suite, or equivalent software.
- Flexibility to work evenings, holidays, and weekends.
MINIMUM QUALIFICATIONS
- Must be 21 years or older at the time of application.
- High school diploma or GED equivalent.
- At least 1 year of restaurant management or supervisory experience.
- Ability to pass a post-offer, pre-employment background check.
PREFERRED QUALIFICATIONS
- Associate, bachelor's, or advanced degree.
- 2-5 years of restaurant management experience.
- ServSafe Food Safety Manager Certification or equivalent.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands and work environment are representative of what is required to perform the role successfully. Reasonable accommodations may be provided for individuals with disabilities.
- Frequent standing, walking, bending, reaching, and carrying trays up to 50 lbs.; occasional lifting of up to 75 lbs.
- Prolonged periods of standing and moving within the restaurant and kitchen environment.
- Repetitive use of hands for handling objects, operating tools, and equipment.
- Ability to navigate crowded spaces and remain focused in high-pressure situations.
- Exposure to hazards such as cuts, burns, slippery surfaces, and loud noise levels.
- Frequent exposure to varying temperatures, including hot kitchens, humid conditions, or refrigerated areas.
- Frequent contact with water, sanitation solutions, and food products.
- Interaction with team members, guests, and vendors in dynamic and fast-paced settings.
NOTE
This job description outlines the primary responsibilities and requirements of the role. It does not constitute an exhaustive list of all duties or an employment contract. Hof's Hut Restaurants, Inc. operates under an at-will employment policy, meaning either the company or the employee may terminate the employment relationship at any time, with or without cause or notice.
Hof's Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations.