Shepherd & Sims in Los Gatos is looking for an experienced restaurant manager. The perfect candidate will have a passion for service and food. Shepherd & Sims is The Hot Behind You Hospitality Management Group’s fifth concept. Shepherd & Sims has been open for a year. We have a loyal group of regulars but need to expand our cliental. This position requires;

• Self-discipline
• Self-sacrifice
• 50 hours a week
• Flexible schedule
• Knowledge of full service
• 2 years of full service management in a restaurant
• Physical capability to stand for 10 hours or more

The right candidate will foster a culture of support and education. Managers work with owners to develop the menu, wine list, cocktail list and service structure. 

RESTAURANT MANAGER

POSITION SUMMARY

The Manager is responsible for managing the daily operations of the

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

Manager reports to the Owners of Shepherd and Sims.

ESSENTIAL FUNCTIONS

Primary responsibilities include (Please also see EX.A for additional Responsibilities)

General

• Oversee and manage all areas of the restaurant and make final decisions on

matters of importance.

• Follow Standard Operating Procedures such as;

• Opening & Closing Checklist in the order shown at the time of training
• Being adequately prepared for service and not reacting to service
• Follow Through on Assisting Fellow Managers with maintaining the store room
• Check out staff’s sidework according to sidework sheets and assign additional sidework if need be
• Be detailed in the opening and closing procedures by physically having the checklist present
• Be present on the floor and keep staff engaged in service
• Streamline communication with staff to coincide with ownership’s philosophy of managing in the moment
• Work a minimum of 10 hours a shift and clock in and out

Financial

• Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

• 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.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance, of kitchen and dining areas.

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

• Responsible for ensuring consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness, proper

uniforms, and appearance standards.

• Estimate food and beverage costs. Work with Owners for efficient

provisioning and purchasing of supplies (This includes department heads such as bar managers and kitchen managers). Supervise portion control and quantities of

preparation to minimize waste.

• Estimate food needs, place order with distributors, and schedule the delivery of

fresh food and supplies.

• Must be ServSafe certified.

• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Adhere to the Customer Complaint Manual that is part of the training manual when dealing with customer complaints

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees,

guests and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Completes accident reports promptly in the event that a guest or

employee is injured.

• Follows-thru with all accident claims with the Workman’s Comp Insurance Company

• Trains and Monitors FOH staff on properly reporting workman’s comp claims

• Manage shifts which include: daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

• Investigate and resolve complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues.

• Use standards of the approved employee manual by owners to manage employees.

• Use approved training manual when training new hires.

• Review and Complete all New-Hire paperwork according to Federal and California State Laws.

• Properly document employee infractions of employee manual, training procedures, or company policy.

• Properly discipline employee infractions of employee manual, training procedures, or company policy.

• Manager will also adhere to the approved manuals.

• Interview hourly employees. Direct hiring, supervision, development and, when

necessary, termination of employees.

• Conduct orientation, explain the Shepherd and Sims Philosophy, and oversee the training of new employees.

• Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

• This includes on-going training of steps of service, food, and wine knowledge.

• Maintain an accurate and up-to-date plan of restaurant staffing needs.

• Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement

• Provide strong presence in local community and high level of community

involvement by restaurant and personnel.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service

meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide
• range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

ACCOUNTABILITIES

• Keeps Owners promptly and fully informed of all issues (i.e.

problems, unusual matters of significance and positive events) and takes prompt

corrective action where necessary or suggests alternative courses of action.

• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Shepherd and Sims policies and procedures.
  • Posting the weekly schedule 2 weeks in advance
  • Monitoring and tracking menu changes
  • Updating POS, POP MENU, menu descriptions, OPENTABLE with current menu descriptions
  • Training and holding staff accountable for menu knowledge

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

• At all times provides a favorable image of Shepherd and Sims.

• Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS

• 10- 25 employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies

arise (typical work week = 50 hours).

• Ability to perform all functions at the restaurant level, including delivery when

needed.

• 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.