Manager

Barrels & Boards • Raynham, MA

1d

About The Position

Develops, implements and maintains quality standards of the restaurant, including supervision and
direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating
Memorable Guest Moments.

Requirements

• ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
• Must meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits and regional cuisines
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
• Strong problem analysis and problem resolution skills
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills
• Professional and courteous demeanor
• Ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values
• Organizational development abilities with a strong focus on individual and team advancement
• Exceptional personal hygiene and positive representation of the organization’s employees, clients, and vendors. resolvee
• Ability to maintain effective financial accountability to the company and to the ownership
• Complete and comprehensive understanding of the physical infrastructure, food and beverage
• Associates may be required to communicate with English-speaking customers or co-workers ,and clients to resolve any issues.
• Exceptional personal hygiene and positive representation of the organization’s employees, clients and vendors.
• Two to three years of related experience and/or training, or equivalent combination of higher.

Nice To Haves

• Bachelor’s Degree in Hospitality or Business Administration, or a related field
• Two to three years of related experience and/or training, or equivalent combination of higher.
• Experience in restaurant point-of-sale (POS) systems (e.g. POSITOUCH and MICROS) and on-line Reservation Systems, Inventory Controls, Scheduling/Labor Management, Financial Forecasting of Experience in Purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Responsibilities

• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and restaurant facilities are kept clean, well-stocked ,and organized.
• Checks the maintenance of all equipment in the restaurant and schedules needed maintenance services, and general clerical/cashier duties.
• Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates sales and log reports. Monitors restaurant budget and takes action to minimize expenses.
• Reports on financial performance, inventory, and personnel.
• Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecast needs, and oversees ordering as necessary.
• Conducts regular inventory counts and implements procedures to monitor assets.
• Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties.
• Responsible for working with GM in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Hosts, Servers, Bartenders, and Bussers.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
• Adheres to and enforces employee compliance with health, safety, and sanitation standards.
• Regular and reliable attendance.
• Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts

What This Job Offers

• Job Type: Full-time
• Career Level: Manager