Interactive Dining Restaurant Manager

Description

The Melting Pot is an Award winning restaurant company in business for over 40 years and has an immediate opening for Assistant Manager / Front of the House (FOH) Manager. This restaurant company has strong family values, exceptional food & beverage served in immaculate surroundings with genuine hospitality, high ethical standards whereby exceeding guest’s expectations routinely.

SUMMARY:

The Restaurant Manager / FOH is responsible for implementing and maintaining all operational procedures and programs related to front of the house and guest-related service operations. He / she must provide a positive, consistent leadership role model to hourly staff; ensuring we deliver our mission to all of our guests.

Cost Controls

Trains and develops front of the house team in all areas of cost control as needed.

Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures. Updates and maintains appearance of merchandise and product displays as needed / required.

Monitors front of the house labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.

Participates in P&L reviews with management team at the end of each period, and creates individual action plans to adjust any discrepancies.

Maximizes bar / beverage costs controls through training, monitoring, inventory controls, and correct POS pricing structures.

Shift Supervision

Instills and reinforces our culture around the brands mission, vision and principles.

Supervises assigned management and staff to deliver superior services and products that meet and exceed our guest’s expectations.

Practices teamwork by communicating with and assisting all members of the management team.

Uses checklists to ensure proper set-up and close down of each shift.

Coaches and directs staff using effective verbal communication skills in support of the brands operating mission, vision, and principles.

Takes complete ownership-mentality of business to ensure daily successful execution of the brand and its operations.

Administration

Ensures all cash control procedures are implemented and followed by hourly staff and members.

Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.

Conducts scheduled performance appraisals as required; two times per year for hourly staff.

Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self-informed of new procedures and laws.

Uses and supports all approved training programs and development processes to improve staff proficiencies.

Supports the restaurant’s succession plan to encourage growth of team and to prevent shortages within staff and management team.

EDUCATION & EXPERIENCE:

Minimum high school graduate. Minimum one to two years as an Team Lead, Shif Supervisor Assistant Manager or Kitchen Manager in an upscale-casual or other high-end restaurant concept. ServSafe Manager Food safety certification required.

Pay: $42,000.00 - $52,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Application Question(s):

• Can you uphold franchise brand standards even if no one around you is doing so?

Experience:

• Leadership: 1 year (Preferred)

License/Certification:

• ServSafe Manager (Preferred)
• TABC Certification (Preferred)

Shift availability:

• Night Shift (Preferred)

Ability to Commute:

• Dallas, TX 75254 (Required)

Work Location: In person