Manager

HiBar Hospitality Operations•Midland, TX

About The Position

The Manager supports the General Manager in all aspects of restaurant operations, leading and coordinating planning, organization, training, and day-to-day execution to achieve objectives for sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The Manager upholds commitments to team members, guests, and the business; models company standards; and helps ensure the restaurant is properly staffed, safe, clean, and ready for each shift. The role includes staffing, training, coaching, and developing team members and managers; managing labor and food costs; supporting inventories, budgets, schedules, payroll records, and other administrative work; and executing marketing and sales-building plans. The Manager promotes Hopdoddy culture, leads by example, handles guest concerns, monitors feedback, and develops effective working relationships with team members, management, and guests. The position requires frequent lifting of 30 pounds and occasional lifting of up to 80 pounds. It involves using office and restaurant equipment, standing, bending, and walking throughout the workday, and working under physical, mental, and emotional stress in a fast-paced environment while making timely decisions. Other related duties may be assigned.

Requirements

High school diploma or equivalent.
At least 3 years of experience as a salaried Manager in a full-service or fast-casual restaurant.
Good math and communication skills.
Demonstrated leadership skills, including coaching, directing, and motivating a team.
Knowledge of the job, initiative, adaptability and flexibility, organization and planning, analytical ability, intermediate PC skills, creativity, working relations, communication, team member development, and leading people.
Ability to use Microsoft Office Suite, including PowerPoint, Excel, Word, and Outlook.
Ability to lift 30 pounds frequently and up to 80 pounds occasionally.
Ability to use office and restaurant equipment, including the use of all limbs and fingers and the ability to see.
Ability to stand, bend, and walk throughout the workday and work under physical, mental, and emotional stress in a fast-paced environment while making timely decisions.

Nice To Haves

Exposure to profit-and-loss (P&L) responsibilities and sales building is highly desirable.

Responsibilities

Conduct team member interviews and reviews every six months, creating action plans for growth and development.
Support the Head Trainer, conduct new team member orientation, support daily training, maintain accurate training records, and coach team members in their roles and work areas.
Support manager-in-training programs and the General Manager's development of new managers; pursue personal development and self-improvement objectives.
Operate within food-cost and labor-productivity guidelines; hold team members accountable for cost goals and ensure daily work is completed without scheduling overtime.
Complete checklists, reports, and invoices accurately and on time; support weekly inventories and action plans with the General Manager and Kitchen Manager; contribute to budgets, projections, goals, and objectives.
Protect people, money, records, information, and equipment through sound security practices.
Follow administrative procedures and maintain accurate records and paperwork; support performance reviews and completion of new-hire forms.
Reconcile payroll records at the end of every shift and prepare weekly front-of-house and bar labor schedules aligned with sales forecasts and budgets.
Document disciplinary actions and complete administrative assignments, including schedules and schedule reviews, accurately and on time.
Conduct daily audits and cash checks; understand and promote Hopdoddy culture; follow direction on delegated tasks and support company initiatives.
Participate in marketing programs, support marketing and sales plans, encourage upselling, contribute to sales-building plans, and execute those plans.
Set a leadership example through conduct, appearance, and energy; ensure food follows company standards and recipes and that food-safety and security procedures are followed.
Ensure proper restaurant staffing and operations, sufficient product inventory, and completion of preventative maintenance and cleaning according to company policies and procedures.
Provide warm hospitality, interact effectively with guests, prioritize guest satisfaction, use the “Guest Right of Way,” handle complaints promptly and judiciously, and monitor guest feedback daily.
Motivate team members, build teamwork, maintain an open-door approach, respond to team member concerns, provide praise and coaching, and foster fairness and mutual respect.
Identify problems and workable solutions, maintain consistent performance standards, delegate effectively, and participate in meetings and coaching and development of team members and leaders.
Communicate effectively with management, team members, and guests; conduct walkthroughs and review shopper scores; show initiative and urgency; manage multiple tasks; remain composed when unexpected situations occur; and arrive ready for the shift and ensure the next shift is set up for success.
Perform other related duties, tasks, and responsibilities as required.