FRONT OF HOUSE MANAGER

HANDCRAFTED RESTAURANTS GROUP•Koloa, HI

6d•Onsite

About The Position

Provide vision, positive leadership, and direction to all restaurant employees to achieve the highest level of service to our guests in an incredibly friendly atmosphere. Responsible to plan, oversee, and manage all food, beverage, and customer service activities and maintain the continued success and development of the restaurant. Managers are responsible for performing duties of all restaurant positions when necessary.

Requirements

Minimum 10 years restaurant management experience; HCR AGM experience preferred.
Complete at least 1 year with HCR in a management position or GM training program.
Strong knowledge of business management and accounting principles.
Microsoft Excel and Word.
Experience with POS system.
Aptitude to learn new computer systems.
Obtain required certification from the Liquor Department.
Complete HCR 100 Point Manager Training Program.
Must take and pass all training tests 90% or higher.
Job offer contingent upon completion of background screening (any matters related to a management position may be considered in an employment decision).
Must be at least 21 years of age.
Read and comprehend HCR Operating Manuals.

Responsibilities

Develop operational strategies to support overall restaurant and company goals.
Oversee all business operations including: staffing, accounting, facilities, and product while developing operations strategies to support overall restaurant and company goals. Implement and preserve all HCR philosophies and standards and practice the proper procedures for all departments of the restaurant.
Accountable to lead, mentor, and coach all employees to ensure a team which works well together and is committed to exceeding guest expectations.
Responsible for the implementation and preservation of all HCR philosophies and standards as well as practicing the proper procedures for all departments of the restaurant.
Ensure that the restaurant concept/branding is executed through all menus, service, facilities, and marketing.
Lead and participate thorough and accurate business planning utilizing goals and strategies, line item budgets, projections, and schedule of capital improvements. Communicate goals and achievements clearly to all staff through manager, department, and all-employee meetings.
Achieve superior bottom line performance through monitoring of all budgets and expenses by: following the GM weekly financial and period-end checklists, ensuring recent restaurant audit is used and followed up on through the next period.
Maintain a positive relationship with owners and investors and assist with profit distributions and communications.
Responsible for complete and efficient staffing of management team and continued recruitment for successful succession planning. Train, supervise, and guide management team, encouraging personal and professional growth.
Maintain an active role in all areas of employee management to ensure HCR procedures and standards are met including: hiring, training, uniforms, counseling, and overall job performance.
Encourage Department Heads to create and maintain interactive training and development programs that support and improve all aspects of employee skills and attributes as they relate to guest service.
Understand state and federal laws and regulations as they pertain to employment and business practices including: liquor, labor, health, fire, OSHA, ADA, harassment, and discrimination.
Maintain knowledge of business and employment insurance including employee health, worker's compensation, and general liability.
Responsible for continuing to expand overall knowledge of the industry, branding, marketing, employment, and business practices.
Monitor the quality and pricing of all food and beverages to ensure that HCR standards are met.
Maintain and improve the physical aspects of the restaurant and its operational components. Coordinate inspection, maintenance, and organization of the restaurant to support the overall concept. Adhere to long term plans for capital improvements.
Responsible for developing and maintaining positive landlord, vendor, and entertainment relationships.
Foster community relationships and participate in community organizations and charitable events. Share event information with PR and maintain a calendar of special events to share with managers.
Oversee in-house and outside marketing programs including media advertising; monitor and evaluate the results to ensure the most effective program.
Practice and promote positive leadership amongst Management Team.
Responsible for implementing alcohol policies and procedures to ensure: every employee has scored 100% on their HCR Online Laymans Guide test, all managers have their Liquor Card, all minors are in compliance with local liquor laws, the Liquor License book is on premise, and liquor license postings are up to date.
Prepare and conduct weekly manager meetings by: collecting agenda items in advance, ensuring a timely start and end time, provide minutes to all attendees, and remind managers to communicate all vital pre-service topics to staff.
Conduct a team consult and follow up at least once per period. Confirm management team is actively reading a HCR library book and discuss applicability at each manager meeting.
Update and maintain the Manager Checklist and job descriptions. Ensure operating manuals are accessible and in use, and address trends in line item reports during 1:1 or manager meetings.
Responsible for distributing weekly manager meeting minutes/notes to all managers, HR, and the VP. Must ensure 2 Department Head 1:1 meeting notes are filed on Dropbox per period. Must file all GM/President 1:1 notes on Dropbox.
Must maintain vacation log.
Ensure terminations are conducted with HR approval and indicate a clear documentation when an employee is terminated for poor performance.
Ensure all new managers complete 100 point training program before first solo shift and work a regular, set schedule.
Ensure business license and health department postings are up to date.
Schedule quarterly All Employee Meetings, encourage employees to submit suggestions via employee suggestion box, and ensure guest employees participate once a quarter during manager meetings.
Develop and maintain a checklist for menu changes. Ensure there is a sufficient supply of menus and silverware for the restaurant.
Review all promos pulled by the MOD daily. Ensure there is a designated promo person for the restaurant.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.