Shift Manager - OMAKAI sushi Doral

SHIFT MANAGER

ROLE PURPOSE

Oversee and coordinate 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. Hospitality at the forefront of actions.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

• Completely understand 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 restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation & cleanliness through training of Team Members, and creating a positive, productive working environment.
• 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 consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

MANAGER JOB DESCRIPTION

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• 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.
• 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.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and guests.
• Provide advice and suggestions to General Manager as needed.

EXPECTATIONS OF THE POSITION

NON-NEGOTIABLE ITEMS

• Tardiness/no show
• Working impaired

MINIMUM QUALIFICATIONS

• Be 21 years of age.
• Must be able to read and write in English.
• Must be able to hear well amongst loud background noise.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop, and frequently lift up to 30 pounds.
• Must have the stamina to work 40 hours per week.
• Ability to work in a fast-paced, high-stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.

PREFERRED QUALIFICATION REQUIREMENTS

• 2 years of restaurant management experience
• 2 years of sushi experience
• Bilingual Spanish/English

KEY DECISIONS

Makes:

• Daily disciplinary action decisions excluding terminations

Influences:

• Employee-related decisions including hiring & termination, promotions & demotions
• Recruitment strategies
• Training & development, employee mapping, and growth charts
• Sales strategies
• Employment retention strategies
• Financial decisions up to $500

MEASURES OF SUCCESS

• Guest satisfaction scores meet/exceed company standards
• Food cost and waste
• Annual sales dollars achieved compared to budget
• Meeting or exceeding requirements for Food Safety Audit scores for the year
• Team member turnover meets company requirements
• Meeting Labor Budget