Manager
CurrentMaintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations. Responsible for scheduling a staff of over 50 employees which include servers, bussers, chefs, bartenders, and kitchen staff. Diligent input of daily sales numbers and schedules into the timecard system. Place food, beverage and miscellaneous other supply orders.Punctilious use of Kronos System to track tips claimed and employee time. This includes logging tips for servers, bussers, food runners and bartenders. Additionally responsible for distribution of tips to bussers and food runners.Meets restaurant financial objectives by forecasting requirements; scheduling expenditures; analyzing variances; initiating corrective actions. Coordinate with administration and finance departments regarding daily expenses, cash on hand, sales and inventory. Thorough and accurate reporting of daily sales statistics and submission of reports to managers/ partners, including assembly of weekly labor projections.Responsible for cash handling in excess of $10,000, bank deposits, and credit card reconciliation. Trusted as a key-holder to the restaurant which includes responsibility for the safe and security codes.Liaise between restaurant and customers hosting private events, including contract management and billing/payment options. Exceptional customer relations skills and industrious in troubleshooting.Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Manage teams of 20-25 between front and back of house on a daily basis.Lead shift meetings and food and wine tastings with front of house staff to ensure familiarity with our products.
