Manager on Duty

POSITION: MOD (Manager on Duty)

Job Overview:

The MOD is responsible for leading department-level restaurant operations; modeling and demonstrating leadership that is grounded in Fork in the Road Core Values and Operating Company Principles. Successful performance is measured by consistent delivery of balance results through our systems, methods and procedures. This ultimately leads to sustained growth in sales and profits achieved through personal, people, business and results leadership.

Reports to: General Manager

Roles and Responsibilities

Guest

• Provide extraordinary focus on guest
• Develop, nurture and sustain guest relationships to ensure exceptional dining experiences-“experiential dining”
• Coach employees how to deliver a competitively superior guest dining experience; actions impact the guest experience; anticipate, identify, and resolve issues that impact the guest experience

Employee

• Model and demonstrate standards and expected behaviors grounded in the Fork in the Road Core Values
• Staff, train & develop, and retain best in class, engage, guest-focused employees
• Address employee comments and complaints immediately and resolve as needed

Financial

• Achieve restaurant financial goals as specified for department or area of responsibility
• Communicate areas of performance needing improvement to meet business plan to department employees as appropriate

Process Excellence

• Ensure employees are following systems, methods and processes for food safety, sanitation and quality, security, and relevant checklist are completed, coach employees on systems and processes
• Coordinate with vendors and oversee the repairs and maintenance of the building, landscaping, parking lot, equipment, seating and technology; communicate needs to team and secure needed support and approval
• Ensure the quality of food and beverage to include ordering and managing beverage inventory, product specifications, preparation of ingredients and recipes, proper temperatures and presentation

Required Leadership Competencies

• High school diploma or equivalent required; Bachelor’s degree (Hospitality, Business or related field) preferred
• 1+years management or supervisor experience in restaurant, hotel, retail or general business required
• 2+years casual dining or full-service restaurant management experience preferred
• ServSafe, local and state certifications or the ability to obtain required
• Proficiently communicating (verbal and in writing) in English required
• Must be at least 18 years of age
• Or equivalent combination of education, training and experience