RESTAURANT MANAGER

MRN LTD•Cleveland, OH

11d•$25

About The Position

The Citizen Pie Restaurant Manager will be a non-exempt employee and will start at $25.00 an hour. The Citizen Pie Restaurant Manager owns all aspects of operations for Citizen Pie. As a functional manager, this role is responsible for promoting the company’s best interests with internal and external customers and consistently demonstrating MRN values. The Restaurant Manager is responsible for maintaining the restaurant’s revenue, profitability, and quality goals. They must ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer service standards.

Requirements

Proven experience as a restaurant manager, preferably in a similar concept
Must be at least (21) years of age
Food Safety certification preferred or in-depth experience with food safety, alcohol service requirements and safety standards
Proficiency with Microsoft Office products
Flexibility to work nights, weekends, and holidays. Work hours, at times, my be long or irregular. You may also need to work shifts or cover other roles from time to time
Strong task and time management skills
Extensive knowledge of hospitality and restaurant industry with great understanding of both front and back of house operations including food, beverages, staff supervision, inventory, and food safety
Strong organizational, critical problem-solving, and multitasking skills
Must display ethical conduct and decision-making abilities
Proficient managing employees and staff performance
Ability to define problems, collect data, establish facts, and draw valid conclusions
Technical aptitude to utilize company systems, POS systems, email, and Microsoft Office products
Possess leadership skills and can effectively lead multi-shift teams
Ability to plan strategically and demonstrate business acumen in decision making
Proven track record of having excellent internal and external customer relationships
Experience in creating and managing budgets
Excellent verbal and written communication and documentation skills
Excellent leadership skills and the ability to operate with minimal supervision
Willingness to address conflict quickly and effectively
Experience using common kitchen equipment
Comprehension of basic mathematics to understand recipes, measurements, requisition amounts, and portion sizes
Ability to give clear directions and respond to inquiries
Candidates must meet physical requirements to effectively perform job responsibilities, which includes frequent standing, walking, sitting, reaching with hands and arms, ability to traverse stairs with no difficulty, utilization of hands, and lifting up to fifty pounds.

Responsibilities

Team Management Responsible for oversight of team’s effective interviewing processes, candidate selection, and placement to ensure diligent hiring for a positive restaurant culture.
Train, develop, motivate, and manage all staff.
Provide mentoring, coaching, and regular feedback to all reports including team members, and Manager Assistants.
Promote positive communication between and among managers and all employees.
Hold weekly meetings with team to review goals, inspect progress, and discuss events and operations.
Oversee fair scheduling and labor management.
Operations Management Ensure that all guests receive outstanding service by leading team to provide a friendly environment and maintaining all components of guest service.
Oversee all opening, running, and closing procedures such as setting up, maintaining cleanliness, and closing and securing the store
Oversee daily restaurant operations including product quality and consistency, service, accurate preparation and sale of products, and inventory management.
Control labor costs through adequate staffing; overseeing scheduling of labor, considering projected sales and events and monitoring sales to reduce labor if sales are below projections.
Control costs of goods by overseeing ordering of proper amounts to minimize store inventory while ensuring adequate reserves, training to reduce waste, and over-portioning/over-pouring, etc.
Assume full responsibility for restaurant profit and loss by implementing various strategies and following cash and product control as well as all security procedures.
Ensure the preventative maintenance, standard maintenance, cleanliness, and sanitary conditions of the restaurant facility and equipment.
Receive, investigate, and act upon guest complaints.
Monitor client feedback and implement strategies to ensure the quality of guest experience.
Review and respond to all managers shift logs including staff issues, guest complaints, maintenance issues, shift details, 86’d items, and any questions that arise about procedures and operations
Ensure that all procedures and standards are upheld including, food and beverage, security, safety, and health code standards
Review and ensure accurate clock in and clock out times and breaks of all employees
Direct emergency plans and procedures and ensure effective training of same for all departments.
Implement and monitor safety and security conditions, and employees' adherence to appropriate procedures.
Ensure adherence to government requirements such as licenses, inspections, and training.
Oversee accurate cash handling, cash outs, safe counts, and tip reporting.
Stay current with industry knowledge and competitive trends.
Participate in all training sessions and meetings as required.
Financial Acumen Direct team to execute strategies to achieve revenue goals and operate within budget.
Analyze financial statements, track expenses, and identify opportunities for cost-savings and revenue growth.
Monitor all restaurant operations for theft and fraud.
Oversee accurate reporting of payroll and paid time off.
Collaborations Collaborate with Director of Hospitality in weekly meeting to discuss staffing levels and performance, facility needs, special events, security, and safety.
To develop monthly and annual revenue forecasts and budgets of operating expenses.
To develop and update the menu and ensure that offerings meet customer preferences and quality standards.
Collaborate with the sales department to ensure exceptional execution of all events and to assist in development and implementation of marketing, advertising, community programs and promotional campaigns.
Collaborate with Human Resources on all aspects of personnel management, including recruiting, hiring, training and development, discipline, discharge, and performance reviews. Also, reporting employee injuries.
Collaborate with accounting on all aspects of financial management, including daily reconciliation, AR due, charge backs, accurate reporting, and coding of all invoices.
Collaborate with Legal Department for signed contracts and guest injury procedures.
Collaborate with Outside Vendors for product deliveries, invoicing, technical support, and maintenance.