What are the responsibilities and job description for the Restaurant Manager position at LEGAL SEA FOODS?
Job Details
Description
Legal Sea Foods is always accepting applications for qualified Restaurant leaders for management at all locations.
The Restaurant Manager is a member of the FOH management team compensated on an hourly basis that assists the other managers with the shift execution of FOH operations in a manner consistent with the Company’s Core Values, policies, specifications, Food Safety & Sanitation, and quality assurance to promote the finest guest and employee experience. The RM models and acts in accordance with Legal Sea Foods policies and standards.
DUTIES & RESPONSIBILITIES:
- In the absence of a senior FOH manager, leads restaurant FOH shift and FOH Department employees to ensure excellent restaurant operations including opening and closing duties.
- Handles employee relations issues/concerns and guest complaints during shift when the FOH manager on duty is not present.
- Assists with the staffing of the restaurant including participating in hiring process.
- Manages job assignments, break rotation and delegation of tasks during shift when manager on duty is not present.
- As opener/closer, responsible for compliance with procedures and policies, including food safety and sanitation matters.
- Provides support and assistance to associates on point of sale and reservations issues.
- Provides and coordinates excellent customer service to facilitate Return of Guest.
- Responsible for timely and accurate completion and reconciliation of all financial transactions and operating point of sale terminals according to established cash handling guidelines.
- Helps with and may conduct Legal Sea Foods training such as Service and Sanitation, Menu, Fish, and POS for new hires.
- Assists with the preparation/completion of paperwork required to operate the restaurant.
- Assists with recordkeeping duties in the restaurant including adding employees to systems, ensuring employees are punched in while performing work, and maintaining accurate employee personnel files.
- Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace.
- Acts with integrity and promotes the Code of Ethics.
Qualifications
SKILLS & COMPETENCIES:
- Must be able to take direction and delegate well.
- Promotes a team atmosphere/works well on a team.
- Excellent guest service skills required.
- Effective communication skills.
- Ability to handle cash and paperwork accurately.
- Leads by example.
- Demonstrated good judgment.
- Availability to work nights, weekends, and holidays.
- Ability to work in a fast-paced environment.
- A satisfactory background check which includes criminal history
- Committed to continuous improvement of self and others.
EXPERIENCE & TRAINING:
- Prior leadership experience preferred.
- Knowledgeable of allergy procedures.
- Must be ServSafe and CPR certified within 60 days of holding the position.
- Must have Guest Relations and Discrimination, Harassment and Retaliation Prevention Training.
- Must be knowledgeable of Legal Sea Foods menus.
- Must be familiar with the Point of Service and Reservations systems of Legal Sea Foods.
Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows companies to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.
Legal Sea Foods began in 1950 as a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. Its here that the Legal name became synonymous with quality and freshness. In 1968, our first seafood restaurant opened, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the commitment to freshness and quality endures: "If it isn't fresh, it isn't Legal!
