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TableOne - Restaurant Manager
Honolulu | externalmanagement-tableone.icims.com |
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 - Renaissance Sky Moana - Honolulu, HI
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.
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 - Renaissance Sky Moana - Honolulu, HI
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.
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