RESTAURANT LEAD - GROCERY - 212 W. Atherton Dr, Manteca, CA 95337

Save Mart Supermarkets • Manteca, CA

8d • Onsite

About The Position

The Restaurant Lead leads and develops a motivated team focused on the guest experience and team member engagement in the fast-casual restaurant. The role provides leadership and direction for restaurant operations and staffing, supporting the Chef in executing team goals. Responsibilities include assigning tasks, scheduling, ensuring company policy and food safety compliance, training, visual presentation, department planning and production, and managing guest experience, cleanliness, food preparation and presentation, sales functions, inventory optimization, and pricing accuracy. The Lead also trains and develops team members to support their success and career advancement.

Requirements

• Minimum three years of management experience in food service or restaurant operations.
• High school diploma or equivalent knowledge gained through formal education, specialized training, or additional job experience.
• Must be available to work a variety of required retail hours.
• Knowledge of product ordering, inventory control, bar and restaurant operations, merchandising, sales techniques, and department management.
• Ability to learn and retain policies and procedures, make decisions, and lead and instruct team members.
• Excellent communication, interpersonal, leadership, team-building, and training skills.
• Excellent guest-service skills and suggestive-selling ability.
• Strong organization, administration (including department financials), and math skills.
• Knowledge or understanding of department operations and financials; cooking, craft beer, and wine trends and recipes that affect demand; food safety and hazardous-material rules and regulations; food-preparation visual merchandising; professional kitchen tools and equipment use and care; and employee and labor relations practices.
• Ability to sit, stand, walk, kneel, stoop, use stairs, reach, pull, and lift objects up to 40 lbs.

Nice To Haves

• Some college education is preferred but not required.

Responsibilities

• Lead the restaurant team and ensure prompt, excellent guest service that supports guest experience, sales, and profits.
• Prioritize safety for team members, guests, and products.
• Create a hospitality-focused environment and support a pleasant dining experience.
• Schedule associates appropriately and oversee restaurant operations and service flow based on guest volume.
• Follow federal, state, local, and company food safety, food handling, sanitation, and cleanliness and maintenance guidelines.
• Comply with alcoholic beverage commission laws and regulations.
• Project daily and weekly prepared-food needs; balance purchasing and inventory; manage product entering and leaving the restaurant.
• Control food and labor costs and manage front-of-house team members.
• Train and manage restaurant team members and coordinate culinary and guest-service activities.
• Review sales and merchandising, identify inventory and product opportunities, delegate work, monitor progress, and adjust plans to meet department goals.
• Oversee department cash-handling procedures.
• Ensure appropriate staffing levels and that team members are present and trained to meet daily guest-service expectations.
• Oversee the performance and maintenance of department equipment and fixtures in accordance with regulatory and company guidelines.
• Participate in applicant interviews and evaluate worker performance to recommend personnel actions, including hiring, retention, promotion, transfer, or dismissal.
• Perform other duties as assigned.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• 401(k)
• Lifelong Learning educational opportunities
• Employee Association with discounted and free tuition options, contests, and support services

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED