Hourly Manager

GOTTS PARTNERS LP•Los Angeles, CA

1d•$25 - $33•Onsite

About The Position

The Hourly Manager is responsible for assisting the General and Assistant Managers in creating an exceptional guest experience. This position helps build a highly motivated, well-trained team of FOH and BOH team members; ensuring uncompromising food quality, preparation, and presentation; applying a basic understanding of the financial implications of Manager and Team Member actions, and consistently applying the financial and operational procedures.

Requirements

1+ year of restaurant experience.
CA Food Handlers Certification Manager required.
Must wear close-toed, non-slip shoes.
Understand how to use and operate all kitchen equipment, including proper knife skills.
Understand cooking terms and practice FIFO.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Write routine reports and correspondence.
Knowledge of sanitation rules essential.
Ability to speak effectively before groups of customers or employees of the restaurant.
Trouble shooting and prioritizing 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.
Knowledge of major allergens.

Responsibilities

Open and close restaurant daily.
Manage daily line-up, prep, stocking and station set-up, cash handling, rest and meal breaks, and labor.
Manage shift including decision-making, scheduling, planning, product quality, cleanliness, safety and sanitation.
Ensure kitchen is clean, organized, well stocked, and that equipment is properly maintained, function correctly.
Oversee line flow, adjusting staffing as appropriate based upon business level.
Ensure quality of ingredients, preparation, and presentation in accordance with recipe guidelines.
Communicate in Manager Log and run shift Heads Together meetings daily.
Maintain standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Perform nightly and weekly inventory control duties.
Understand and apply practices that directly affect the financial integrity of the restaurant, including labor management, cost of goods and other controllable expenses.
Ensure competence through 1-1 training of 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 the supervision of all FOH and BOH staff.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Involved in training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; provide feedback; addressing complaints and resolving problems.