Restaurant Manager - Dan Dan Noodle Bar
About The Position
ESSENTIAL JOB FUNCTIONS: Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Participates in operation calls and site visits. Ensure outlet meets brand standards. Establishes and administers training programs within the restaurant, including new employee orientation. Interviews and hire team members who demonstrate strong expertise and service to meet the business needs. Establishes and maintains open, collaborative relationships with direct reports and the entire team. Ensure direct reports do the same for their team. Ensures quarterly training programs are established and well run. Fosters team member commitment to providing exceptional service, runs daily pre-shifts and models desired service behaviors in all interactions with guests and team members. Demonstrates and communicates drivers of guest satisfaction; ensures core elements of service strategy are in place to produce the desired results. Directs the development and administration of controls for all front of the house operations of the restaurant in an economical and profitable manner while maintaining established standards. Coaches and supports outlet to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand. Create, build and maintain high staff engagement and an open door policy within the venue. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. Ensuring property is safe and secure for guests and team members. Is highly visible and interfaces with guests and team members on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Analyzes service issues and identifies trends. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage. Recommend changes including hiring, promotion, demotion and release of personnel. Additional duties as assigned
Responsibilities
- Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
- Participates in operation calls and site visits.
- Ensure outlet meets brand standards.
- Establishes and administers training programs within the restaurant, including new employee orientation.
- Interviews and hire team members who demonstrate strong expertise and service to meet the business needs.
- Establishes and maintains open, collaborative relationships with direct reports and the entire team. Ensure direct reports do the same for their team.
- Ensures quarterly training programs are established and well run.
- Fosters team member commitment to providing exceptional service, runs daily pre-shifts and models desired service behaviors in all interactions with guests and team members.
- Demonstrates and communicates drivers of guest satisfaction; ensures core elements of service strategy are in place to produce the desired results.
- Directs the development and administration of controls for all front of the house operations of the restaurant in an economical and profitable manner while maintaining established standards.
- Coaches and supports outlet to effectively manage wages and controllable expenses.
- Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand.
- Create, build and maintain high staff engagement and an open door policy within the venue.
- Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
- Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
- Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards.
- Ensuring property is safe and secure for guests and team members.
- Is highly visible and interfaces with guests and team members on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
- Analyzes service issues and identifies trends.
- Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
- Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage.
- Recommend changes including hiring, promotion, demotion and release of personnel.
- Additional duties as assigned
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Career Level
Manager
Education Level
No Education Listed
