Restaurant Manager

VPC Pizza Operating Corp•Richfield, MN

14d•$65,000 - $75,000

About The Position

The Restaurant Manager supervises the daily operations of the front of house and kitchen staff. The role includes training and developing staff, managing training and operational tools, supporting employees, and creating a safe work environment. The manager implements and maintains a service and management philosophy that helps restaurant staff meet or exceed company guest-service standards. The role participates in weekly staff scheduling and product ordering. The Restaurant Manager coordinates booked activities such as banquets and catering, supervises service during scheduled shifts, maintains internal controls and service programs, and works toward budgeted financial goals and profitability. The position also supports marketing efforts, cost controls, inventories, correspondence, meetings, and scheduling. The position reports to the General Manager and Assistant General Manager and supervises all restaurant employees. Internal relationships include kitchen, bar, and restaurant staff and the corporate office. External relationships include restaurant guests, vendors, health department inspectors, and local businesses.

Requirements

Ability to speak, read, and write English fluently.
Previous restaurant management experience.
Minimum of one year of supervisory experience.
Ability to understand and implement cost controls.
Ability to use a computer.
Punctuality and regular, reliable attendance.
Interpersonal skills and ability to work well with coworkers and the public.
Sanitation certification.

Nice To Haves

Minimum 1–3 years of experience.
Ability to communicate in a second language, preferably Spanish.
Previous experience as a bartender or server.
Previous experience with a POS system, preferably Toast.

Responsibilities

Coordinate booked activities, including banquets and catering.
Oversee and assist with training and development of front-of-house and kitchen staff.
Maintain effective internal controls within the restaurant.
Maintain budgeted financial goals to ensure maximum profitability.
Maintain knowledge of local competition and general industry trends.
Maintain existing programs and policies to ensure the highest possible quality of service.
Maximize sales potential through marketing efforts and programs.
Supervise staff service during scheduled shifts, including mornings, afternoons, and weekends.
Oversee portion standardization and assist in controlling food, beverage, and labor costs.
Assist with creating weekly work schedules as necessary.
Handle guest complaints and needs as necessary.
Assist with ordering product.
Assist with month-end inventories.
Return business telephone calls and answer correspondence.
Attend required meetings.
Assist in scheduling.
Support staff and help create a safe work environment.