Coastal Cask, General Restaurant Manager, DJT Airport

Paradies Lagardère•West Palm Beach, FL

12h•Onsite

About The Position

Coastal Cask, a Paradies Lagardere company at DJT Airport, is seeking passionate individuals for its Bar/Restaurant. Paradies Lagardere is an award-winning and innovative Airport Concessionaire looking for individuals to fill roles in a diverse and inclusive retail and dining environment. These part-time and full-time opportunities offer a rewarding experience in award-winning concepts that have kept travelers returning.

Requirements

5-7 years of experience in a full-service restaurant.
Obtain and maintain current Serve Safe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs.
Perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs.
Proficiency required in reading and writing, Microsoft Office Suite, and mathematics.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Responsibilities

Inspire and mentor all team members to reach their full potential, developing bench strength for all positions and ensuring upward mobility for high-performing team members and managers.
Consistently recognize team members when they excel, ensuring a coaching culture thrives and holding direct reports accountable to all policies and standard operating procedures.
Source high potential candidates using a variety of recruiting avenues and ensure each candidate is screened using approved interview guides.
Ensure all direct reports complete all compliance-based and brand-specific training by the due date.
Set clear performance goals and expectations for your team, following up consistently and providing feedback on an ongoing basis.
Ensure performance evaluations and associate coaching are delivered on a timely basis.
Drive associate engagement through a variety of methods, including the annual engagement survey, acting as an active listener and leader, holding regularly scheduled meetings to assess team morale and making necessary adjustments.
Ensure positive guest service in all areas, investigating and resolving complaints concerning food quality and service, responding to guests with a resolution within 24 hours, and taking all appropriate actions to turn dissatisfied guests into return guests.
Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code.
Be a visible presence, available to members of the management team, hourly associates, guests, and airport partners, monitoring the performance of your team and operational systems, and making adjustments as necessary.
Create a culture that promotes a safe and healthy environment.
Ensure that all HACCP-related initiatives are being followed and acted on when necessary, enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Ensure all opening and closing checklists are being used and take appropriate disciplinary action when they are not.
Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry.
Analyze financial data on a daily basis and take appropriate action to maintain profitability.
Ensure schedules are written to maximize sales and ensure guest satisfaction, achieving labor and payroll goals as a percentage of sales.
Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality, and cost control.
Ensure all recipe and portioning standards are being followed to minimize costs.
Monitor supply purchases, utility usage, and miscellaneous expenditures, making adjustments as necessary to ensure profitability.
Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures.
Ensure that proper security and loss prevention procedures are in place to protect associates, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents, completing accident reports promptly if a guest or associate is injured.
Review financial information frequently with the management team to assist with achieving financial goals, ensuring all managers know the cost and budget goals, and identifying and solving opportunities.
Maximize resources to improve processes and grow the business.
Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.
Provide accessibility to all management and staff for open communication, leadership, direction, and motivation.
Must demonstrate the ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present.
Must exhibit leadership courage and the ability to coach up as well as coach direct reports.