Job Summary: The Hourly Manager is responsible for assisting the General and Assistant Managers in creating an exceptional guest experience. This position helps build a highly motivated, well-trained team of FOH and BOH team members; ensuring uncompromising food quality, preparation, and presentation; applying a basic understanding of the financial implications of Manager and Team Member actions, and consistently applying the financial and operational procedures.
Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Safety Statement: All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.
Managers are fundamentally responsible for ensuring safety in their own restaurant and to uphold the following safety standards:
- Demonstrate a positive attitude toward safety
- Ensure work is performed in a safe manner and all safety rules, regulations and instructions are in compliance
- Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; complete audits; conduct monthly safety meetings and trainings; maintain compliance with hazardous materials program; inform/train new employees on specific safety aspects and procedures with the restaurant and location; participate in monthly management safety meetings
Essential Duties and Responsibilities
Operations:
- Open and close restaurant daily.
- Manage daily line-up, prep, stocking and station set-up, cash handling, rest and meal breaks, and labor.
- Manage shift including decision-making, scheduling, planning, product quality, cleanliness, safety and sanitation.
- Ensure kitchen is clean, organized, well stocked, and that equipment is properly maintained, function correctly.
- Oversee line flow, adjusting staffing as appropriate based upon business level.
- Ensure quality of ingredients, preparation, and presentation in accordance with recipe guidelines.
- Communicate in Manager Log and run shift Heads Together meetings daily.
- Maintain standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
- Perform nightly and weekly inventory control duties.
- Understand and apply practices that directly affect the financial integrity of the restaurant, including labor management, cost of goods and other controllable expenses.
- All other duties as assigned.
Training and Development:
- Ensure competence through 1-1 training of new and existing team members on stations, equipment operation, responsible alcohol service, blade safety, cash handling and specials.
- Participate in quarterly all-team member group ratings.
Supervisory Responsibilities: Assist with the supervision of all FOH and BOH staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Involved in training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; provide feedback; addressing complaints and resolving problems.
