What are the responsibilities and job description for the TableOne - Restaurant Manager position at TableOne Hospitality?
TableOne Overview
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location
TableOne - Waikiki Swim Social Club & Favorite Son
Overview
The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Ensuring incoming staff complies with company policy
- Training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Organizing schedules
- Keeping track of employees’ hours and recording payroll data
- Ordering supplies while staying within budget limitations
- Supervising daily shift operations
- Ensuring all end of day cash outs are correctly completed
- Coordinating daily front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance
- Interviewing/recruiting new employees
- Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.
Qualifications
- 2-4 years experience in similar or equivalent role
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Always maintain a warm and friendly demeanor.
- Process payroll in a weekly/biweekly basis.
- Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
- Clear understanding of State, Federal, and Local employment laws.
- Ability to respond to guest complaints in a timely manner.
- Work with the management team and keep them informed of any pertinent issues as they arise.
- Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
- Monitor quality of service in the outlet.
- Ensure compliance with all local liquor laws, health, and sanitation regulations.
- Ensure compliance with SOPs and requisition procedures.
- Be visible on the floor and assist staff during each meal period.
- Conduct staff performance reviews in accordance with our standards.
- Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
- Be involved in and conduct departmental training.
- Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
- Ensure overall guest satisfaction.
