Job description

The Hampton Social Burr Ridge is looking for an experienced Restaurant Manager

Summary of Position:

The Restaurant Manager will manage the staff and operation of our establishment. The successful candidate will be responsible for the implementation of our restaurant’s policies and procedures, and will participate in achieving our revenue objectives. The Restaurant Manager will ensure that staff remain compliant with all local, state and federal laws, and that customers' needs are promptly met.

Essential Functions:

• Train and supervise staff
• Learn entire beverage program-inventory system-pars-working within beverage budget-staff beverage training lead-scheduling bartender and barbacks.
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with management to meet revenue objectives
• Manage dining room service and server training program-scheduling server assistants and support
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment
• Audit inventory levels to ensure product availability, and order products as necessary

Duties and Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the establishment's recipes, portioning, cooking and serving standards
• Manage beverage program and place weekly orders-staying within budgets
• Conducting beverage inventory as directed
• 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.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop the staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the establishment's preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
• Oversee and ensure that establishment's policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of establishment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
• Assists GM with inventory of liquor, beer, wine and drink supplies
• Ensures staff is properly trained and informed on new menu offerings through regular information sheets/education for new products
• Instills a creative, collaborative environment among the staff
• Accept direction and constructive criticism from management.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Maintain a positive, pleasant attitude every shift.
• Must be able to stand or walk for the majority of a shift; 10 hrs per shift.
• Must be able to work at approximately 36” table/bar and reach 36”.
• Must be able to lift and carry sacks, boxes, and products up to 50 pounds from floor to waist level, approximately 20 feet.
• Must be able to reach (6” to overhead), bend, stoop, wipe.
• Must be willing to perform other duties assigned as needed.

Desired Qualifications:

• Must be at least 21 years of age.
• Must be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Excellent interpersonal communication skills
• Exceptional organization and leadership skills
• Dependable and reliable
• Ability to work flexible hours, including nights and weekends
• Bachelor's degree preferred.
• Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a point of sale system.
• Minimum of 50 hours per week required.

Key Measures:

• Effective interdepartmental collaboration and communication.
• Development of hourly Front of House staff members.
• Assist company efforts to optimize labor & product costs
• Maintain departmental budget expectations

***COMPENSATION BASED ON EXPERIENCE

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Weekly day range:

• Monday to Friday
• Weekend availability

Application Question(s):

• What days and times are you available for a virtual interview?

Experience:

• Restaurant management: 2 years (Required)

License/Certification:

• Food Safety Certification (Preferred)

Work Location: In person

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