Manager, Havoc House Restaurant

Grand Canyon University•Phoenix, AZ

2d•Onsite

About The Position

Grand Canyon University is seeking a Restaurant Manager to oversee the soon-to-open Havoc House Restaurant in the GCU Basketball Arena. This role provides leadership and management of food service operations, interacting with students, faculty, staff, guests, and all GCU internal and external customers in a polite, courteous, and hospitable manner, in accordance with Standard Operating Procedures and health and safety regulations.

Requirements

Minimum 5-7 years’ experience in restaurant/hotel food operations in supervisory position.
ServSafe Management Certified
Must be able to pass background check

Nice To Haves

Bachelor’s or Associate Hospitality Degree preferred

Responsibilities

Responsible for overall management of restaurant operations (restaurant and events).
Ensure service staff provide exceptional customer service in all touch points with customers.
Monitor customer satisfaction through engagement with customers and interactions with staff; monitors and tests service skills of staff, retrains and reinforces all standards on food quality and service details.
Working quickly and independently to resolve operational issues when necessary, ensuring proper follow through and excellence in creating a memorable experience for students, faculty, staff and guests.
Ensure all food/beverage operations are adequately stocked and maintained to meet business volume.
Ensure service areas are effectively cleaned and maintained to meet any regulatory inspection.
Report potential issues and obstacles of service operations and provide recommendations to general manager.
Conduct weekly walk through of all food service areas to ensure sanitation, cleanliness and equipment is operational and functioning as designed, as well that all health, safety, and food handling/preparation guidelines are being followed.
Reinforce importance and adherence of employee conduct and dress guidelines with supervisor/staff.
Review labor costs on weekly basis against revenue; review trends and review weekly/monthly findings with General Manager; provide recommendations.
Review service coverage in all areas on weekly basis to ensure no labor cost overruns and adequate coverage to meet service standards; take corrective action as needed.
Order designated supplies/inventory as needed; reviews inventory against revenue to monitor wastage/excess usage, discuss trends with General Manager and take corrective action when needed.
Other duties as assigned.