Manager- Metro West

LEGAL SEA FOODS•Brookline, MA

1d•$70,000 - $75,000•Onsite

About The Position

A core member of the management team, working in a manner consistent with the Company’s Core Values, policies, specifications, Food Safety & Sanitation, and quality assurance to promote the finest guest and team member experience. The Manager models and acts in accordance with Legal Sea Foods’ policies and standards.

Requirements

Must be able to take direction and delegate well.
Promotes a team atmosphere/works well on a team.
Excellent guest service skills required.
Effective communication skills.
Ability to handle cash and paperwork accurately.
Leads by example.
Demonstrated good judgment.
Availability to work nights, weekends, and holidays.
Ability to work in a fast-paced environment.
A satisfactory background check which includes criminal history
Committed to continuous improvement of self and others.
Hospitality degree preferred; high school diploma required.
1-2 years previous Restaurant Management experience
ServSafe Food and Alcohol Certification required.
Proficiency in Microsoft Outlook, including email management, calendar scheduling, and task organization, is required.
Must be ServSafe and CPR certified within 60 days of holding the position.
Must have Guest Relations and Discrimination, Harassment and Retaliation Prevention Training.
Must be knowledgeable of Legal Sea Foods menus.
Must be familiar with the Point of Service and Reservations systems of Legal Sea Foods.

Nice To Haves

Prior leadership experience preferred.
Knowledgeable of allergy procedures.

Responsibilities

Assigns, instructs, reviews, and approves work of FOH Supervisors and assigned department FOH team members within the department(s) they oversee while working in the restaurant.
Responsible for the development and growth of the FOH Supervisors and FOH team members within the assigned department. This includes empowering, delegating, following up on duties, and providing ongoing mentoring.
Determines appropriate staffing levels within assigned department for each shift and manages breaks, meal periods, and shift cuts based on business needs.
Participates in interviewing and hiring of FOH Supervisors and FOH team members, making recommendations for hiring decisions.
Completes and assists with performance appraisals for FOH Supervisors and FOH team members.
Handles discipline and performance management for FOH Supervisors and assigned FOH team members.
Authorizes and assigns overtime when necessary.
Ensures compliance with all Company policies and restaurant-specific procedures (e.g., Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related policies, and Team Member Handbook).
Performs job functions of other management personnel in their absence and/or in addition to them...
Addresses guest complaints and ensure overall guest satisfaction promptly and professionally.
Effectively utilizes all Company business systems (e.g., POS, HRIS, Hiring/Selection, Scheduling, Open Table, Inventory, and Labor Management Systems).
Represents the Company in handling complaints, disputes, and other grievances.