Hourly Manager

GOTTS PARTNERS LP•Palo Alto, CA

13d•$25 - $33•Onsite

About The Position

The Hourly Manager assists the General and Assistant Managers in creating an exceptional guest experience. The role helps build a highly motivated, well-trained FOH and BOH team; ensures food quality, preparation, and presentation; applies an understanding of the financial implications of management and team-member actions; and consistently follows financial and operational procedures. The Hourly Manager is responsible for restaurant operations during assigned shifts, including opening and closing, managing shift activities, maintaining food and service standards, controlling costs and inventory, and ensuring a clean, safe, and properly equipped restaurant. The role also trains team members and assists with supervision of FOH and BOH staff. Managers are responsible for promoting safety in the restaurant, following the Injury and Illness Prevention Policy, ensuring safe work practices, investigating and reporting injuries, conducting safety audits and trainings, maintaining hazardous-materials compliance, and participating in monthly management safety meetings. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Requirements

At least 1 year of restaurant experience.
California Food Handlers Certification Manager required.
Must wear close-toed, non-slip shoes.
Ability to use and operate kitchen equipment and demonstrate proper knife skills.
Understanding of cooking terms and FIFO practices.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Knowledge of sanitation rules and major allergens.
Ability to speak effectively before groups of customers or restaurant employees.
Troubleshooting and prioritization skills.
Ability to calculate figures and amounts, such as discounts, interest, and proportions.
Must be able to work weekends and holidays.
Clear, effective verbal communication skills.
Attention to detail.
Physical requirements include frequently standing, walking, handling or fingering, reaching outward and above the shoulder, squatting or kneeling, bending, and working at a computer; occasionally sitting, climbing, and crawling. The role also requires frequent lifting or carrying up to 25 pounds and occasional handling of heavier loads as specified in the job description.
Must be able to meet the listed vision, sound, touch, and personal protective equipment requirements.

Responsibilities

Open and close the restaurant daily.
Manage daily line-up, preparation, stocking, station setup, cash handling, rest and meal breaks, and labor.
Manage shifts, including decision-making, scheduling, planning, product quality, cleanliness, safety, and sanitation.
Ensure the kitchen is clean, organized, well stocked, and that equipment is properly maintained and functioning correctly.
Oversee line flow and adjust staffing based on business levels.
Ensure ingredients, preparation, and presentation meet recipe guidelines.
Communicate in the Manager Log and run daily shift Heads Together meetings.
Maintain standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Perform nightly and weekly inventory control duties.
Apply practices affecting the restaurant’s financial integrity, including labor management, cost of goods, and other controllable expenses.
Provide one-to-one training to new and existing team members on stations, equipment operation, responsible alcohol service, blade safety, cash handling, and specials.
Participate in quarterly all-team-member group ratings.
Assist with supervision of FOH and BOH staff in accordance with organizational policies and applicable laws.
Train employees; plan, assign, and direct work; conduct employee meetings as needed; communicate new policies and procedures; provide feedback; and address complaints and resolve problems.
Follow safe work practices and safety rules, regulations, and instructions; report unsafe conditions or practices.
Report and investigate workplace injuries promptly, identify ways to prevent recurrence, complete audits, conduct monthly safety meetings and trainings, maintain hazardous-materials program compliance, and train new employees on restaurant- and location-specific safety procedures.
Perform other duties as assigned.