Restaurant Manager

As much as we worship the almighty tortilla, we obsess over surrounding ourselves with wonderful energy, culture, and team members. Joining our crew means you’ll play a key role in bringing the spirit of Pink Taco and our menu to life for our fans. We are a company that is focused on growing both our brand and our team members. We want people who love to bring joy to others through great service and delicious tacos. And in return, we strive to create a great work environment. We will work hard but love our jobs. Plus, we’ll have a hell of a lot of fun doing it too.

All while offering:

Competitive Pay

Health, Dental and Vision Benefits

Bonus potential

Paid Time Off

PURPOSE

The Restaurant Manager is responsible to oversee and direct the seamless running of the restaurant and supervising all team members. The Restaurant Manager must take the lead when the General Manager is off duty, provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, as well as ensuring the delivery of outstanding service to our guests. The Restaurant Manager consistently demonstrates as well as enforces company policies, practices, procedures, computer systems, programs, and integrations. Pink Taco is looking for a FUN, FAIR, HONEST, HARDWORKING, UNPRETENTIOUS AND UNCOMPLICATED individual with a passion for creating an outstanding guest experience.

DUTIES & RESPONSIBILITIES

Coach, develop, and lead by example

Ensure staff is properly equipped with the tools to complete their tasks

Touch tables ensuring guest satisfaction

Recognize and cultivate regular guests and repeat business

Create an environment of trust and mutual respect

Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service

Manage staffing levels and controllable costs ensuring they are in line with budget

Ensures that private events, catering, and banquets are successfully executed

Adhere to company’s cash handling procedures

Ensure that all equipment is kept clean and in excellent working condition

Complete nightly logs and manager reports

Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations

Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information

Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude

Possess complete understanding of the employee handbook and adhere to the regulations contained within it

Comply with all safety and health department procedures and all state and federal liquor laws

Maintain company safety and sanitation standards

Ensure complete and proper check out procedures

Assists and/ or completes additional tasks as assigned

QUALIFICATIONS & SKILLS

High School Diploma or equivalent required

Bachelor’s Degree preferred

Proof of eligibility to work in the United States

Valid Driver’s License

21+ years of age

Possession of or the ability to possess all state required work cards

Minimum of two (2) years related experience

Proficient in Windows MS Office, Open Table, Outlook

Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls

Knowledge of state and local laws as it applies to liquor, labor, and health code regulations

Experience with POS systems and back office reporting systems

Familiarity with beer and spirits

Proper lifting techniques

Guest relations

Sanitation and safety

Safe alcohol service

Full service restaurant operations

Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

WORKING CONDITIONS

The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

Small to medium office or shared work space

Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

Fast paced, high volume, full service restaurant. Very “hands on style of management”

Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Ability to walk long periods of time

Ability to stand for long periods of time

Ability to use hands to handle, control, or feel objects, tools, or controls.

Ability to repeat the same movements for long periods of time

Ability to understand the speech of another person

Ability to speak clearly so listeners can understand

Ability to push and lift to 50 lbs.

Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties, which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.