Restaurant Manager - MOHI Farm

LEAL VINEYARDS•Morgan Hill, CA

6d•$80,000 - $80,000•Onsite

About The Position

The Restaurant Manager oversees the daily operations of MOHI Farm’s restaurant, maintains product and service quality, and works to maximize profits through forecasting, budgeting, and control of food, payroll, and other expenses. The role includes recruiting, interviewing, training, and developing employees; ensuring staff fulfill their responsibilities; and leading by example in a guest-focused, fast-paced, high-volume restaurant environment. The manager oversees restaurant operations and financial administration, enforces food-safety and cleanliness practices, maintains consistent service quality, and responds to guest concerns. The role also ensures compliance with company standards and applicable laws, maintains safe and secure conditions, and manages staffing, scheduling, onboarding, training, coaching, and performance expectations.

Requirements

At least 5 years of restaurant experience, including at least 2 years in a managerial position.
Availability to work a varying schedule that includes weekends, holidays, and extended hours as business requires, with scheduling flexibility to meet staffing needs.
Proficiency in guest service, food planning, expo, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Strong technology skills, including tools such as MS Word, Excel, Toast, MICROS, Open Table, DELPHI, Paycom, and ETime.
Current California driver license and a satisfactory, safe driving record.
Current ServSafe Food Protection Managers Certificate.
Current ABC-approved California Responsible Beverage Server Training Certificate.
Ability to remain calm under pressure and resolve problems in a fast-paced environment.
Professional and polished appearance.
Ability to work cohesively with coworkers and communicate tactfully with employees at all levels.
Ability to perform all front-of-house functions within the venue.
Ability to focus on guest needs and remain calm and courteous.
Excellent written and verbal communication, negotiation, interpersonal, organizational, and problem-solving skills.

Responsibilities

Oversee and manage all areas of the restaurant as needed.
Follow company standards and service levels to minimize costs, including labor costs.
Complete and review financial and personnel/payroll-related administrative duties, including invoices and reporting.
Enforce sanitary food-handling practices and maintain the cleanliness and upkeep of dining areas.
Ensure consistent, high-quality food service and investigate and resolve complaints about food quality or service.
Maintain a professional venue image, including cleanliness, uniforms, and appearance standards.
Promote positive guest service, respond to complaints, and take appropriate action to improve guest satisfaction.
Work with venue managers to ensure customer service meets company standards.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Maintain security procedures and a safe environment for employees and guests; complete accident reports promptly and report injuries to the Director of F&B and Director of HR & Payroll.
Follow procedures to protect employees, customers, and company assets, including buildings, cash, equipment, and supplies.
Enforce federal, state, and local labor laws and provide employees with direction on operational and procedural issues using established SOPs.
Interview applicants for non-exempt positions and conduct new-hire onboarding and orientations.
Maintain an accurate staffing plan, prepare schedules, and ensure the venue is staffed for all shifts.
Assist with recruiting, selection, training, coaching, and counseling to improve team effectiveness and productivity.
Ensure employees receive required 10-minute breaks and 30-minute meal breaks as necessary.
Provide ongoing feedback, develop employees, and establish performance expectations.
Assist with implementing departmental policies, goals, objectives, and procedures.
Perform all other tasks assigned by senior management.