What are the responsibilities and job description for the Mi Cocina Restaurant Director position at M CROWD RESTAURANT GROUP?
Job Details
Job Location: Mi Cocina - 1342 E 15th, Tulsa, OK - Tulsa, OK
Salary Range: Undisclosed
Description
Summary of Position:
This is a Restaurant Manager position responsible for overseeing entire restaurant execution (both front- and back-of-house operations). Accountable for the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. The Restaurant Director master both FOH and BOH with in-depth knowledge of each department.
Duties & Responsibilities:
- Builds the quality and morale of our entire restaurant staff by selecting, scheduling, training, developing, mentoring, managing and leading according to our commitment to demonstrating our Cultural Beliefs.
- Contribute financial responsibility for food costs, labor costs and kitchen supplies for the kitchen.
- Sets operational goals and plans to achieve or exceed written budgets.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Train and certified in all FOH and BOH positions.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining personnel as appropriate. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Provide orientation of company and department rules, policies and procedures and oversee training of new employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- Ability to identify internal talent and have is strong in the development of staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Strong understanding of all administrative work such as payroll, new hire orientation/documents, invoicing, Aloha reports, punch edits. Etc.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
- Lead by example. Practice Servant Leadership. Earn respect by connecting with team members, being hands on, coaching, training, focusing on the success of team members.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Continually strive to develop your staff in all areas of managerial and professional development
- 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. Strong understanding of scheduling as it relates to Labor percentage and Budget.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Tracking and accountability of restaurant financials such as Alcohol Sales/Controls, Cost of Good Percentage, Labor Percentage, Inventory Control, Waste Percentage, etc.
- Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
- Strong interviewing skills with the ability to hire and recruit the best talent.
- Effectively hold meetings with team members, strong communication and presentation skills.
- Ability to encourage and build teamwork.
- Strong leadership and accountability skills.
- Knowledge of happenings in the Restaurant industry, staying in the know.
Qualifications
- Be 21 years of age.
- High School Degree or Equivalent required.
- Must have a Managers Food Handlers Certification as well as an Alcohol Server Certification.
- Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or management positions as well as a minimum of 3 years of BOH experience.
- Possess strong math skills and have the ability to operate a POS system.
- Proficient in Microsoft Office suite of software and experience with inventory-keeping databases and time-keeping software solutions.
- Solid track record of success demonstrating upward career tracking.
- Proven ability to hire motivate, train develop and maintain qualified FOH & BOH employees.
- Strong communication and leadership skills.
- Able to grasp, lift and/or carry up to 50 lbs. as needed.
- Ability to work in a high-energy and demanding environment, while on your feet for extended periods of time; 8-10 hours minimum.
- Must be willing and available to work flexible/non-standard hours, including weekends
- Must have the stamina to work an average of 55 hours per week depending on business needs
Preferred Qualifications:
- College or Hospitality / Culinary school background a plus.
- Previous Management experience in a polished casual, full service restaurant.
- Ability to speak Spanish a plus.
