Cafe Manager

CREWS•Atlanta, GA

About The Position

Restaurant General Manager will be responsible for managing daily operations to include overseeing financial controls, monitoring expenditures, budgeting and sales projections, quality products, attract, select and retain talent. Investigates and resolve guest complaints concerning food quality and service.

Requirements

3-5 plus years of food and beverage experience desired in full service /casual dining.
Have knowledge of service and food and beverage, P&L responsibility generally involving at least three years of front-of-the-house operations and/or management positions.
ServSafe Certification
Liquor liability training
Must be capable of exerting up to 75 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
Consistently carries products/boxes and miscellaneous weighing no more than 70 pounds
Consistently handles product preparation.
Consistently hears to communicate with employees, customers and suppliers.
Consistently kneels to utilize proper lifting procedures and to open safe.
Consistently lifts for product preparation, stocking and inventory.
Consistently pushes to open and close door to coolers and freezers.
Consistently reaches for product preparation and serving customers and for training.
Frequently stands during serving customers and training.
Frequently stoops to pick up supplies and trash.
Visual and Auditory sense required.

Responsibilities

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Meets restaurant financial objectives by forecasting requirements; scheduling expenditures; analyzing and planning restaurant sales levels and profitability.
Coordinating the entire operations of the restaurant during scheduled shifts. Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Meeting and greeting customers inquiring about their dining experience.
Manage bar operations to maximize profitability and comply with alcoholic beverage regulations.
Ensures the execution of quality product according to recipes, the taste and appearance of food which includes knowledge of ingredients, recipes and shelf life. Coordinates with Kitchen Manager on estimating food costs and profits.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Maintain strict safety and sanitation standards. The sanitary practices for food handling, general cleanliness and the maintenance of food and products in the kitchen.
Ensure compliance with proper cash control procedures, and related accounting and administrative reports as required.
Motivates and educates restaurant team to comply with loss control procedures and to maintain a safe and secure environment for customers and the restaurant team.
Oversees the forecasting, inventory, ordering, accounting, and maintaining of restaurant product and supply inventories.
Assures that a preventive maintenance program is in effect. Ensures that all team members been trained in proper sanitation procedures.
Coaches team to effectively implement marketing/sales strategies (i.e., suggestive selling)
Leads the development and implementation of strategies to identify/hire/promote/orientate and retain good talent.
Adhere to the company culture that engages people and produces a positive workplace environment.
Reinforce company’s policies and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.