Restaurant Manager

$55000 -$65000 Per Year

Were looking for an experienced Service Managerto provide outstanding leadership for this fun & exciting bar/casual dining concept. Craft Republichas a lively bar and entertainment atmosphere with an outstanding menu that our guests wont soon forget!

We offer excellent health benefits and a 401k w/ company match.

If youre an energetic leader with an I treat it like I own it attitude who is looking for a great restaurant leadership position with an expanding organization then this opportunity may be for you!

Fun Eats and Drinks LLC. and its affiliate companies currently operate 11 restaurant brands with over 110 locations in more than 20 states throughout the country including Champps Kitchen & Bar Fox & Hound Sports Tavern Craft Republic Joes Crab Shack Brick House Tavern Tap & Grille Kings Family Restaurants and more! From New York to California we offer our guests a wide array of outstanding food and enjoyable adult beverages in a fun atmosphere. Were a local favorite to watch your favorite sports teams and for group events.

Fun Eats and Drinks LLC. is currently interviewing experienced high-energy Restaurant Managers. The Restaurant Manager helps support the General Manager with all operations including:profitability sales guest counts the guest experience culinary execution cleanliness efficiencies cost controls employee relations employee staffing day to day shift supervision training and development safety & security and programs & administration. The Restaurant Manager directly supervises the hourly employees and reports directly to the General Manager.

We offer excellent compensation bonus potential and a generous benefits program highlighted by excellent Medical Dental & Vision Options a 401k Plan w/ Company Match Paid Vacations & Sick paid STD LTD & Life coverage are added complementary perks!

Restaurant Manager Job Duties

Leadership

• Responsible for hiring training and retaining the best talent in the industry.
• Executes training and development of team members through orientations ongoing feedback and establishment of performance expectations and by conducting performance reviews on a regular basis.
• Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.
• Ensure safety standards are communicated to and followed by the team members each shift.
• Responsible for training team members in cleanliness and sanitation practices.
• The Leader sets the pace; therefore you must be able to lead by example and be a role model for great performance.

Business Execution

• Responsible for ensuring that all financial (invoices reporting) and personnel/payroll related administrative duties are completed accurately on time and in accordance with company policies and procedures.
• 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.
• Controls labor cost by scheduling and assigning employees; following up on work results.

Operational Execution

• Maintains operations by executing policies and standard operating procedures; implementing production productivity quality andservice standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring evaluating and auditing food beverage and service offerings; initiating improvements; building relationships with guest.
• Maintains safe secure and healthy facility environment by establishing following and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards.
• Responsible for ordering products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurants receiving policies and procedures.
• Control food/liquor cost and usage by following proper requisition of products from storage areas product storage procedures standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

Skills and Qualifications:

• Ability to think like an owner and accept feedback.
• Must have a passion for customer service and putting the guest first.
• At least 2 years experience in afull-service RestaurantManager role required.
• At least 1 year of experience scheduling and managing labor is required.
• Knowledge of computers (MS Word Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security cost accounting developing budgets financial planning and strategy
• Decision Making
• Excellent communication skills

Working Conditions

• Stand for up to ten or more hours be able to lift 30-50 pounds use motion that entails pushing pulling stretching and continuous bilateral use of fingers and wrists.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week 50 hours).
• Must be able to work late nights weekends and holidays.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing bending stooping twisting lifting products and supplies weighing 45 pounds and repetitive hand and wrist motion.
• Work with hot cold and hazardous equipment as well as operates phones computers fax machines copiers and other office equipment.

Certifications:

• A qualified candidate will have current alcohol and food certification that meets state requirements. Training will be provided by the company if certifications are not current.

We are an equal opportunity employer and promote diversity and inclusion.

Reasonable accommodations available to execute the primary requirements of the position upon request.

Required Experience:

Manager