Saint - Manager

POSITION SUMMARY

The Manager is responsible for managing front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. The Manager will be responsible for the overall operations of an assigned department that will change periodically.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation
• Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc.
• Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service, and hospitality
• Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion
• Delivering excellent guest service including personally greeting and engaging with guests
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Providing regular, accurate, computerized reports of operations to executive management
• Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer
• Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
• Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
• Knowledge of full-service restaurant operations
• Knowledge of food and alcoholic beverages
• Must be able to speak, read, write and understand English
• Must possess basic computational ability
• Proficient with Microsoft Office Suite or related software.
• Ability and willingness to work evenings, holidays, and weekends