Restaurant Manager

Job Description

Benefits:

401(k)

401(k) matching

Bonus based on performance

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Parental leave

Vision insurance

This position could be located in West Lafayette, Indianapolis, or Bloomington, Indiana. Final work location will be determined during the interview process, and the applicant's home area.

The Restaurant Manager ensures daily activities run smoothly and efficiently while taking responsibility for their assigned department as defined by the job description for that Area of Responsibility (AOR).

Managers work closely with the General Manager to ensure proper operations of their work location, focusing on adherence to procedure and care for team members in their AOR. Managers should be prepared to take the lead and take a tremendous amount of ownership in their department, as well as maintain a shift independently, including day-to-day management of other departments during that shift.

Managers are responsible for helping to minimize operating costs in their AOR, boost employee retention, and deliver a positive dining experience for guests.

Job Responsibilities:

Manage and oversee AOR per the department guidelines (see the job description for AOR for details)

Deliver superior guest service

Ensure guest satisfaction

Work with department managers and Support leaders to create feature menu items for AOR, if applicable

Work closely with the Marketing Manager to ensure the proper posting of relevant AOR items

Respond efficiently to customer questions and complaints

Organize and supervise shifts

Manage and lead staff

Hire new employees in AOR, ensuring proper paperwork is completed in a timely manner

Oversee location training programs in AOR, working with the Training & Development Manager and HR to ensure uniform standards and proper recordkeeping

Including holding orientations for new hires, and participating in training test administration as applicable

Evaluate staff performance, recording both successes and failures within recordkeeping systems and utilizing proper documentation

Estimate consumption, forecast requirements, and maintain inventory in AOR, including managing contracts and invoices

Manage restaurant supplies, including ensuring the positive and productive relationships with vendors for AOR

Research new wholesale vendors and negotiate prices for AOR

Ensure health department standards are met in AOR

Control loss and minimize waste in AOR

Create weekly action plans based on COGS

Utilize proper financial and bookkeeping procedures, including petty cash, tip payments, etc.

Nurture a positive working environment

Work with GM and HR to initiate corrective actions for department team members

Present innovative strategies to GM to improve productivity and sales in AOR

Oversee scheduling of AOR, including keeping an accurate calendar of events to ensure proper scheduling based on goings on in the area

Track labor costs in relation to sales

Monitor AOR team member attendance and time off

Work closely with GM to administer any necessary disciplinary action to hourly team members, ensuring the proper procedure is followed and all forms are housed in necessary employee files

Oversee and audit time punches for AOR

Ensure entry of Store Logs, including sales, employee issues, accidents, and relevant shift notes

Weekly inventory for AOR

Monitor budgeting and oversee ordering for AOR

Monitor product levels and adjust pars for AOR as needed

Assist Catering and Events Manager with planning events to drive sales

Engage in weekly manager meetings, contributing relevant information from their AOR

Attend and actively engage in company-wide Assistant Manager meetings as scheduled

Other duties as assigned by General Manager

Requirements:

Experience as a Restaurant Manager or a similar role in the hospitality industry preferred

3+ years of experience in hospitality, preferably at a food service establishment

Bachelors degree in hospitality management, culinary, or related field preferred

Extensive food and alcohol knowledge

Computer literacy

Familiarity with restaurant management software (Aloha, payroll processing, and scheduling)

Strong leadership, motivational, and people skills

Excellent financial management skills

Critical thinker with strong problem-solving abilities

Team player

Excellent time-management

Strong interpersonal communicator

This position reports directly to the General Manager and works closely with the Regional Manager and Support Team Leaders in Operations, Marketing, Human Resources, Events & Catering, and Accounting.