GENERAL SUMMARY: Managers oversee day to day operations while leading and managing the restaurant team. They are responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.
REQUIRED QUALIFICATIONS:
Contributes to building and maintaining a positive work culture at all times
Flexible schedule, especially during busy seasons
Must be able to obtain a Blue Card within three months of hire from the HI County Dept of Liquor Control
High school degree required
Bachelor’s Degree desired
Previous food and beverage experience
Adheres to all safe cash handling procedures/payments
DESIRED SKILLS:
Restaurant experience
Confident, friendly and outgoing
Highly organized
Ability to anticipate waitstaff and guest needs
Eagerness to learn and grow at all times
Food safety/sanitation knowledge
Ability to forecast restaurant supplies and needs
Ability to prioritize and multitask in a fast-paced environment
Delegation of manager’s responsibilities and specific duties
Follow up with delegation, inspect what you expect
POS knowledge
Strong leadership skills and the ability to foster a team-oriented environment.
Able to create and maintain a cohesive environment between FOH and BOH at all times
Spirits, wine, and beer knowledge
Highly polished service standard
Unafraid to hold the team to our standards and inspect what you expect
A passion for service and hospitality
ESSENTIAL FUNCTIONS:
Creates and fosters a positive environment at all times
Ensure all safety and sanitation standards are strictly adhered to at all times
Oversee all FOH rules and responsibilities
Manage daily labor. Schedules/staffing
Ordering and receiving product and supplies
Hiring and training
Communicate any HR related issues promptly to AGM or GM
Know the Employee Handbook
Know property boundaries/zoning and related regulations
Knowledge of hours of operation, entertainment schedules, restaurant address /phone number
Performs all pre/post shift duties
Inventory control and manage
Floor presence and table touching
Time should be split 20% office and 80% floor
Address all customer concerns or issues
Ensuring all FOH operations and supporting BOH team
TECHNICAL TASKS:
POS knowledge
Microsoft Office proficient
Phone and reservation system
Supervision of company website and social media
Retail sales, ordering, stocking
Cottages (if applicable)
Ability to trouble shoot minor technical and equipment issues
Able to perform basic bar functions ie. changing kegs, wine service,
CULTURAL TASKS:
Knowledge of our mission statement
Knowledge of area attractions
Promotes the “Aloha Pass It On” initiative to the community
Embodies the Aloha spirit
Exudes a Guest first mentality and philosophy
SUPERVISORY RESPONSIBILITIES: In accordance with applicable policies/procedures and Federal/State laws, this position may perform the following supervisory responsibilities: interviewing, hiring, orienting, and training staff; planning, assigning, and directing work; coaching and appraising performance; rewarding and disciplining staff; addressing complaints and resolving problems.
Position directly oversees the following positions:
All hourly FOH positions
PHYSICAL REQUIREMENTS:
The employee must be able to occasionally lift and/or move up to 50 pounds.
