Restaurant Manager on Duty

Duprey Hospitality•Concord, NH

24d•Onsite

About The Position

Welcome to Haley & Bear, a restaurant and bar concept inspired by the heartwarming friendship between a child and their loyal canine companion. Drawing from beloved literary classics like Old Yeller and Where the Red Fern Grows, Haley & Bear radiates charm and nostalgia, echoing the deep bond shared between Haley and her beloved dog, Bear. Join our team as an AM Manager on Duty

Requirements

Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs.
Identifies opportunities to improve and deliver additional value to the customer’s experience by presenting creative solutions and innovative ideas.
Actively listens to customers, coworkers, and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication.
Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seeks additional assistance when needed.
Work “product or service” is free of errors and exceeds customer expectations.
High school diploma or general education degree (GED); or one to two years related hospitality experience and/or training; and/or equivalent combination of education and experience.
Must have developed language skills to the point to be able to: read, analyze, and interpret general business documents, financial reports, and government regulations. Ability to write reports, business correspondence and procedure manuals. Actively participates in discussions. Ability to effectively present information and respond to questions from management, clients, customers and the general public.
Requires mathematical development sufficient to be able to: read and interpret financial information and prepare budgets. Deal with a system of real numbers, probability and statistical inference. Apply fractions, percentages, ratio and proportions.
Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multi-task and be highly organized while working under pressure.
Must have developed reasoning skills to be able to: positively identify problems, collect data, establish facts, draw valid conclusions, and provide a viable solution. Solve practical problems and deal with situations professionally and efficiently. Ability to interpret and analyze a variety of instructions or policies in written, oral, diagram, or schedule form.
Non-slip shoes are recommended
Ability to pass pre-employment drug test and background check
Requires walking, sitting and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing and smelling
Lifting up to 100 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects or equipment weighing up to 75 lbs.

Responsibilities

Supervise front-of-house and/or back-of-house operations during assigned shifts.
Ensure excellent guest service by addressing complaints, managing wait times, and resolving issues in a professional manner.
Maintain cleanliness, organization, and proper food safety standards throughout the restaurant.
Monitor staff performance, provide direction, and support team morale.
Oversee cash handling procedures, including end-of-day reports, drawer counts, and deposits.
Communicate with kitchen and service teams to ensure accurate and timely food delivery.
Ensure adherence to all health, safety, and sanitation regulations.
Support new hire training and ongoing development of team members.
Act as the point of contact in the absence of the General Manager or AGM.
Participate in ongoing education and training
Attend team/department meetings
Other duties as assigned