Manager

Job Overview

Duties & Functions

• Assist with recruiting, hiring, training, development and retention of qualified employees for the Operations & Culinary teams
• Schedule, conduct and document employee performance reviews to standard operating procedures
• Identify, train and develop key employees for growth, advancement and promotion
• Become proficient in all job functions of both front and back of house employees
• Organize quarterly employee meetings
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state and local laws
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
• Communicate repair and maintenance to GM and/or appropriate repair source
• Become proficient in the use of all restaurant technology equipment and software

Day to Day Venue Management

• Direct and supervise employees in a daily basis in a fair and dignified manner
• Assist AGM with training, coaching and development of management team in areas Including: The Madera Group culture, systems, policies and procedures, personal growth is always up to code with State & Federal regulations
• Identify, address and document individual employee performance problems according to standard operating procedures. Discipline and/or terminate as necessary according to The Madera Group procedures
• Authorize all comps and voids for all service personnel
• Complete all administrative duties as outlined and assigned by the GM
• Report and help resolve all maintenance issues in timely manner

Brand Standards

• Ensure all service standards are maintained with a hospitality focus, and that all guests are attended to and treated with utmost respect by all departments
• Ensure all food and beverage menu items are presented consistently, accurately, and with integrity
• Assist in developing new ideas for service standards, food & beverage menu items, and guest relations practices
• Conduct daily walk throughs of the venue to ensure the venue is always up to brand standards and in “Mint Condition”
• Ensure that all guest complaints are handled and responded to within appropriate timelines and in a manner consistent with brand values and standards

Marketing & Business Development

• Assist with driving planning and execution of the business development strategy
• Assist with the planning and execution of the digital marketing strategy
• Identify key dates, promotions, & yearly programming for the venue
• Develop & maintain business relationships with all neighboring business’
• Actively ensure all staff are propagating the business in appropriate fashion, IE: Social Media & other digital Channels
• Constantly oversee promo tables, hosted tables, VIP tables, influencer program, Noble 33 program. Ensure all are coordinated and handled seamlessly through the VIP service manager (or managers OD), with a focus on driving top line revenue from these programs while keeping costs manageable
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies

Inventory & Labor Management

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurate monthly inventory is completed and turned in on time
• Perform departmental Labor cost analysis and oversight

Financial Controls

• Become proficient in and assist the GM with the finance team to produce accurate financial forecasts & budgets
• Ensure all declining budgets are maintained and followed
• Assist in overseeing profit and loss controls for the venue, identifying potential causes for concern, ensuring P&L margins are maintained, and producing P&L reports as needed
• Ensure there are anti-theft measures in place for all financial aspects of the business
• Ensure restaurant cash safe is accounted for & tracked
• Ensure Petty Cash procedures & logs are accurate & maintained
• Ensure all CC transactions are properly handled and make it to bank account
• Handle all chargebacks
• Execute all financial audits as put in place by Director of Operations
• Audit payroll and ensure all employees are paid correctly and on time
• Ensure Tips are properly handled and distributed by staff and management

Requirements:

• College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience
• 3-5 years in a management position, preferably in an upscale or lifestyle brand hotel
• Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Passion for hospitality and for creating exceptional guest experiences
• Proven ability to develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 lbs
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment