What are the responsibilities and job description for the Restaurant Manager position at St. Matthew's House?
Description
OUR CORE PURPOSE:
As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported.
GENERAL SUMMARY
The front-of-the-house/restaurant manager, in coordination with the Director of Hospitality, will be responsible for overseeing the daily operations of the front-of-the-house of Lulu’s Kitchen and all activities therein. Lulu’s Kitchen is a dynamic environment and the headquarters for the feeding ministry at St. Matthew’s House. The FOH Manager must be comfortable working and leading in an environment that is ever-changing, and not simply ‘a restaurant’. This will include but not be limited to the drive thru operations, in-house dining operations, wait staff, baristas, order fulfillment, cashiers, special event execution, on- and off-site catering events (if applicable), culinary students, agriculture program on the grounds of Lulu’s Kitchen, and volunteers serving and prepping for meals. This person is responsible for maintaining safe food handling standards in all facets of operation, maintaining a ServSafe Food Manager certification with the ability to regularly train staff in acceptable ServSafe Safe Food Handling Training (in accordance with Florida State Statute). Job duties include direct customer contact – always executed with radical hospitality. The ideal candidate has experience in opening new restaurant concepts with no road-map, quick-service food service, Starbucks barista training, drive thru experience, tableside wait service, but always with a focus on incredible customer service and hospitality, grace-under-fire, and excellent problem-solving skills. The FOH manager is highly motivated and eager to accept additional responsibilities.
ESSENTIAL TASKS
- Lead by example – always willing to jump in when your team needs you.
- Lead with an attitude of Joy
- Have a thorough understanding of food safety standards and be able to communicate them to the team when necessary.
- Communication thoroughly and openly – following Chain of Command
- Work closely and in coordination with Head Chef and Culinary Program Administrator to detail and execute operations
- Staffing of servers, chefs, and staging of workplace and jobs
- Comfortable forecasting revenue, reviewing and aligning with budget as outlined
- Responsible for payroll, cash handling, and daily opening and closing procedures
- Responsible for inventory, maintaining accurate cost-of-goods-sold, and driving daily sales volume
- To be self-motivated
- Work no less than 40 hours per week – including weekends and holidays where applicable
- Performs additional responsibility as requested by the Leadership of St. Matthew’s House
Requirements
Education: 2-year advanced degree acceptable (with qualified experience), 4-year advanced degree preferred
Experience: -5 years management experience preferred in hospitality, catering, restaurant operations, customer-service related field
-Food service experience to include serving, menu planning, and food safety, and computer proficient
-F&B POS system, Word processing, Excel, CaterEase
Skills/Aptitudes: -Professional communication skills are required
-Ability to lead a team
-Ability to problem solve and work calmly and effectively under pressure
-Willingness and adaptability to changing responsibilities
License/Qualifications: -ServSafe Manager Certified
Confidentiality: Works with confidential information
Mental/Visual Demands: Flow of work requires normal mental and visual capabilities.
Physical Demand: The employee is required to handle, feel and/or reach with hands
and arms, squatting, bending, and constantly moving on a regular
basis. The employee must frequently lift and/or move up to 25 pounds.
Working Conditions: Working in different weather conditions outside is to be expected.
Must be willing to occasionally work non-standard work schedule
including nights, weekends, and other unusual hours due to business
needs.
