Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least 3 years of experience.
At least 3 years of supervisory experience.
Experience with profit-and-loss reports and budgets.
Experience with point-of-sale systems.
Basic mathematics skills.
Experience planning and implementing training.
Computer skills, including Microsoft Word, Excel, and Outlook.
Valid food sanitation management and alcohol awareness certifications, which may be obtained upon hire.
Ability to move and lift up to 25 pounds, and occasionally up to 50 pounds.
Ability to stand and walk for extended periods to oversee daily operations.
Ability to reach objects and stoop or bend as needed, and potentially use a ladder.
Adequate vision and hearing to monitor operations and interact with staff and clients.
Responsibilities
Participate in regular management meetings to discuss department performance, concerns, priorities, and strategic direction.
Assist with daily pre-shift and post-shift meetings and other periodic meetings to improve communication.
Ensure hosts greet guests and answer telephone calls promptly and cordially.
Ensure seating minimizes guest wait times and maximizes revenue without overloading the kitchen.
Enforce staff grooming and attire standards.
Respond to guest complaints and take appropriate action.
Maintain employee recognition and incentive programs to support morale.
Work with the General Manager and Human Resources to help manage staff conflicts.
Assist the General Manager with employee reviews.
Ensure monthly inventories are performed accurately.
Implement marketing and promotion strategies as directed by the General Manager.
Supervise restaurant and bar operations and delegate tasks to ensure service standards and restaurant goals are met.
Monitor guests’ dining experiences and respond promptly and courteously to requests.
Manage the restaurant to meet or exceed standards for food quality, safety, and cleanliness.
Assist the General Manager in analyzing sales figures and setting, monitoring, and controlling the restaurant budget.
Assist the General Manager in monitoring labor costs and scheduling employees within budget.
Maintain vendor relationships and place orders.
Assist with repairs that obstruct normal business operations.
Build rapport between kitchen and front-of-house staff to minimize conflict.
Help maintain a sound and stress-free work environment.
Assist in any area of the restaurant when staffing constraints require.
Description
Michael Jordan's Restaurants are a collaboration between Cornerstone Restaurant Group (CRG) and the greatest athlete of his generation, Michael Jordan. Located in the Mohegan Sun Casino in Connecticut, Michael Jordan's Steak House, MJ23 Sports Bar & Grill, and Sol Toro are a collection of elevated food, thoughtful beverages, and Heartfelt Hospitality.
Restaurant Manager Responsibilities
Partake in regular management meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
Assist with daily pre-shift/post-shift and other periodic meetings to increase communication.
Ensure that hosts are greeting guests and answering telephone calls promptly and cordially.
Ensure that seating is done in a way to minimize guests having to wait and that seating plan is arranged so it maximizes revenue without overloading the kitchen.
Enforce grooming and attire standards with staff.
Respond to any guest complaints and take appropriate action.
Maintain employee recognition and incentive programs to maintain high morale.
Work with the GM and HR to help manage any staff conflicts.
Assist General Manager to perform employee reviews.
Ensure that monthly inventories are accurately performed.
Implement marketing and promotion strategies as directed by General Manager.
Effectively supervise the restaurant and bar operation and delegate tasks to ensure excellent service and restaurant goals are consistently achieved.
Monitor and observe guests dining experience. Respond promptly and courteously to any requests.
Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
Assist General Manager in analyzing sales figures to set, monitor, and control budget for the restaurant.
Assist General Manager to monitor labor costs to remain within budgets and schedule employees accordingly.
Maintain relationships with vendors to place orders.
Assist in repairs of anything that obstructs the normal operation of the business.
Build rapport between kitchen and front of house staff to minimize conflict.
Maintain sound and stress-free environment for everyone to work in team.
Assist in any areas of the restaurant when staffing constraints require.
The preceding reflects management’s definition of essential functions for the Restaurant Manager position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.