GM_KM and Assistant Restaurant Manager

Primary Duties:
To optimize profits by controlling food and beverage cost and production.
To develop restaurant employees and increase sales.
To increase guest satisfaction and manage all operational issues ensuring Friday's standards of quality and service are met.

Major Areas of Responsibility:

Manages full shift responsibilities in absence of the General Manager. Managers all areas of operations, marketing and human resources while ensuring Friday's standards of quality and service. Builds sales and controls cost.
Manages shifts which includes daily decisions making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Manages staffing throughout shift including deciding when employees can check out for the day. Provides employees with positive and negative feedback and takes appropriate action. Performs line checks throughout shift. Adheres to Unit Review Checklist.
Provides direction to employees regarding operational and procedural issues.
Ensures food and beverage quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food and beverage products. Performs ShowTime line checks as necessary.
Prepares for new menu implementations. Trains employees on new menu implementations. Ensures recipe adherence and check ticket times.
Performs checkouts of W/W's and bartenders ensuring that all tickets are accounted for, all comps have been signed, and the proper amount of cash and all credit card vouchers are obtained from employees and that the minimum amount of tips has been declared.
Develops back of the house employee through training shift meetings, and IST's. Enforces uniform standards. Provides feedback and follow-up.
Oversees FOH staffing, ensuring that adequate staffing is maintained and that overtime is minimized. Ensures sales forecasting and schedules reflect desired productivity and match DLC.
Interviews all hourly employees. Manages and schedules a department as required. Ensures proper staffing levels for department and shift. Ensures ongoing development of staff. Implements manpower plan for hourly staffing.
Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if closing manager. Prepares cash drawers and performs cash drop at end of AM shift. Disburses petty cash as required.
Prepares reports at end of shift, which may include Daily Labor Control, Daily Food Control and Daily Sales.
Prepares daily food production and par as necessary. Orders produce daily as required.
Checks in liquor, wine and beer ensuring company is billed for proper amount. Write checks for liquor, wine and beer to vendors as required.
Identifies operational opportunities; creates and implements plans to address opportunities (i.e. R&M, marketing). Creates and executes plan for department sales, profit and people development.
Approves all food or beverage comps or promos.
Develops employees for In-Store Training and City Training positions.
Ensures safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a guest or employee is injured.
Ensures that proper security procedures are in place to protect employees, guests and company assets, including security of beer walk-in, liquor room and freezer. Pulls items from these areas as required throughout shift.
REQUIREMENTS
Knowledge and Skill Required
2 year college degree preferred
Minimum of 2+ years experience working in a full service restaurant
Bar/Beverage Management experience in a full service restaurant.
Kitchen/sous chef management experience in a full service restaurant.Excellent verbal and people development skills
Must be validated on all positions in restaurant

Judgment Required
Must be able to coordinate multiple tasks while maintaining required standards of operation in daily restaurant activities. Must be able to determine applicability of experience and qualifications of job applicants. Must be able to draw on Operations experience and knowledge of Friday's procedures to recommend appropriate solutions to restaurant problems.

Influence on Costs and Sales
Adherence to company standards and service levels increases sales and minimizes costs. Oversees restaurant with annual sales of $2.0 - $5+ million. Proper handling of guest complaints increases future sales. Ensuring safe work and guest environment reduces risk management costs.

Personal Requirements
Managers must be available to work a variety of opens, swings and closes. If a manager closes they may not leave the restaurant until 3:00 a.m. Position requires extensive interaction with the public and all levels of employees both within and outside of the organization.

Supervision of Others
Direct
20-30 employees each shift
2-5 in-store trainers per shift
May also supervise a department

Physical Requirements
Lift minimum of 30 lbs.; ability to lift and/or move up to 30 lbs. Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus. Regular use of hands to finger, handles or feels objects, tools, or controls; reach with hands and arms. Able to work in hot and cold environments.

If you need any accommodation from the Company to enable you to perform essential job functions, please let me know.

A couple of policies are called to your attention. Briad Main Street, Inc. prohibits the use of drugs and alcohol while in the workplace or on restaurant property. Also, sexual harassment and harassment based upon race, color, national origin, religion age, gender, sexual preference or disability is prohibited and will not be tolerated.

Keyword-
Restaurant Manager, Assistant Restaurant Manager, Front of House Manager, Beverage Manager