Restaurant Manager - Velvet Buffalo

Geronimo Hospitality Group•Beloit, WI

1d•Onsite

About The Position

STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day. VELVET BUFFALO Modern in experience and timeless in taste, Velvet Buffalo Modern Italian delivers fresh ingredients with a side of rustic charm. Our rotating seasonal menu features thoughtfully crafted dishes made from scratch that are inspired by the many regions of Italy–from house-made pasta and artisan-style bread to sustainably sourced seafood and our own spin on traditional desserts. At Velvet Buffalo, we do classics really well.

Requirements

High school diploma or equivalent
High level of professionalism.
Knowledge of service and food and beverage, generally involving at least three years of front-of-house/back-of-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a POS system.
Food Manager Certification MANDATORY REQUIREMENT
U.S. Work Authorization (required).

Responsibilities

Effectively overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Assist with hiring, firing, discipline, scheduling, payroll, inventory and other managerial duties as assigned.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to Geronimo Hospitality Group recipes, portioning, cooking and serving standards.
Achieve restaurant objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice and suggestions to General Manager/Assistant General Manager as needed.