Restaurant and Bakery Service Manager

KRMM hospitality•Elk River, MN

About The Position

The Restaurant and Bakery Service Manager assists the General Manager with restaurant operations and with achieving planned sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. The role directs restaurant staff, supports execution of employee duties, and promotes guest satisfaction and a quality work environment. The manager helps plan and analyze staffing and operations, maintains food preparation and service standards, oversees facility and equipment care, monitors inventory and financial data, and participates in staffing, training, and performance management. The position may require assisting with any restaurant role when circumstances require. It involves extensive interaction with store personnel, home office departments, guests, vendors, repair technicians, salespeople, and community organizations and schools. The position reports directly to the General Manager and receives direction and training from the Regional Manager regarding specific procedures and assignments. The job requires substantial standing and walking, lifting and carrying up to 50 pounds, working around kitchen heat and cleaning chemicals, and working irregular hours under pressure during busy periods. Compensation is $18.00 per hour.

Requirements

High school diploma.
Ability to read, write, and perform addition and subtraction calculations.
Ability to communicate clearly.
Ability to work irregular hours under heavy pressure or stress during busy periods.
Ability to stand and walk extensively, for up to 8 hours.
Ability to carry trays of food products weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to reach to heights of approximately 6 feet and depths of 2½ to 3 feet; bend, reach, and walk; and fit through openings 30 inches wide.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to control and use fingers for writing, slicing, chopping, and operating equipment.
High level of mobility and flexibility in the space provided.
Time management skills.
Ability to work with exposure to heat, steam, smoke, cold, dish chemicals, and cleaning chemicals.

Nice To Haves

Some college or a degree preferred.
One to two years of managerial experience preferred, preferably in the food service industry.
Demonstrated knowledge and passion for food, liquor, beer, and wine.
Leadership abilities including sound judgment, follow-through, timely decision-making, leading by example, setting and tracking team goals, addressing issues and resolving conflicts, clarifying expectations, and seeking improvement opportunities.

Responsibilities

Assist the General Manager with restaurant operations and achieving planned sales and profit levels.
Direct restaurant staff and ensure employee duties are executed to support guest satisfaction and a quality work environment.
Assist with planning and analyzing staffing and restaurant operations.
Ensure menu items are prepared, portioned, and presented properly and that food handling meets company procedures, performance standards, and local health department regulations.
Ensure productivity and service standards are met with sufficient, well-trained, productive employees.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain appropriate food and non-food inventory levels through correct ordering, efficient usage, and yield application.
Conduct staffing activities, including hiring and termination responsibilities, training, performance reviews for dining room personnel, recommending salary increases, and issuing employee work histories.
Ensure accurate financial data for payroll, cash and receipts, productivity, food costs, and operating expenses.
Communicate system breakdowns and deficiencies.
Attend unit management meetings and make presentations as requested.
Meet established objectives while supervising, including periods supervised by the manager or a key hourly employee.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Ensure thorough training and development of directly supervised non-exempt personnel.
Perform or assist with all restaurant position functions when required.