What are the responsibilities and job description for the Back of House Manager position at Roberta's?
Job Title: Takeout Manager
Reports To: Executive Chef, Director of operations.
Direct Reports: All line cooks & counter staff.
Leader needed for new concept in Nashville - a slice shop, from Roberta’s.
We are looking for a dynamic individual who is able to seamlessly move between front and back of house operations in a blended concept environment, where customer service is paramount, while not sacrificing quality of product served, and maintaining ownership over the physical space. Vibe curation is also a must.
QUALIFICATIONS:
Reports To: Executive Chef, Director of operations.
Direct Reports: All line cooks & counter staff.
Leader needed for new concept in Nashville - a slice shop, from Roberta’s.
We are looking for a dynamic individual who is able to seamlessly move between front and back of house operations in a blended concept environment, where customer service is paramount, while not sacrificing quality of product served, and maintaining ownership over the physical space. Vibe curation is also a must.
QUALIFICATIONS:
- Thrives while guiding multiple tasks simultaneously
- Strong leadership skills and a natural team builder
- Ability to work in all areas of the restaurant, FOH and BOH
- Demonstrates innate sense of hospitality
- Robust adult beverage management experience
- Professional and productive communication skills
- Food Handlers Certificate that meets local requirements
- Loves coaching and mentoring their team
- Ensure that all guests receive warm and welcoming hospitality and that the Roberta’s team is exceeding expectations at all times.
- Scheduling both FOH and BOH staff for takeout area within the Arcade
- Co-ordination with delivery platforms to ensure menu is always correctly displayed - prices, 86’d items, accurate timelines for delivery.
- Understand costing, pricing, and sales goals for the restaurant & take-out business
- Serving as a mentor for newer members of staff and encouraging them to grow within the company.
- Maintaining Roberta’s standards of cleanliness and quality throughout the restaurant.
- Occasionally participating in offsite events particular to the takeout concept.
- Keeping labour costs for the restaurant below 22%.
- Closing out Toast POS & accurately report the data to Leadership via EOD emails
- Handle dough, mozzarella and all mise en place production.
