Description

GENERAL SUMMARY:

A core member of the management team, working in a manner consistent with the Company’s Core Values, policies, specifications, Food Safety & Sanitation, and quality assurance to promote the finest guest and team member experience. The Manager models and acts in accordance with Legal Sea Foods’ policies and standards.

ORGANIZATIONAL RELATIONSHIPS:

• This Position reports to: Assistant General Manager.
• Positions that report directly to this position: The Front of House Supervisors and all team members within the assigned department report directly to the Manager. In larger restaurants, Managers report to the AGM. Additionally, the Manager has a supervisory role over all team members within the department(s) they oversee, ensuring proper hiring, training, scheduling, and performance management. While FOH departments (such as Beverage, Training, Host/Takeout, or Server/Runner- Busser) generally report to a Manager, the AGM is responsible for appropriately overseeing management duties, staffing, and team members retention.

DUTIES & RESPONSIBILITIES:

• The Incumbent, at the discretion of the AGM, will have oversight of one of the following FOH departments: Beverage, Training, Host/Takeout, or Server/Runner-Busser.
• When assigned oversight of a department, the Incumbent is responsible for all people-related aspects, including hiring, training, scheduling, and performance management.
• In the absence of the General Manager or the Assistant General Manager, the Incumbent is responsible for overseeing and directing the work of all FOH departments.
• The Incumbent exercises discretion and independent judgment in overseeing assigned departments, including implementing management policies, controlling labor costs, hiring, scheduling and investigating and resolving significant operational issues.
• Assigns, instructs, reviews, and approves work of FOH Supervisors and assigned department FOH team members within the department(s) they oversee while working in the restaurant.
• Responsible for the development and growth of the FOH Supervisors and FOH team members within the assigned department. This includes empowering, delegating, following up on duties, and providing ongoing mentoring.
• Determines appropriate staffing levels within assigned department for each shift and manages breaks, meal periods, and shift cuts based on business needs.
• Participates in interviewing and hiring of FOH Supervisors and FOH team members, making recommendations for hiring decisions.
• Completes and assists with performance appraisals for FOH Supervisors and FOH team members.
• Handles discipline and performance management for FOH Supervisors and assigned FOH team members.
• Authorizes and assigns overtime when necessary.
• Ensures compliance with all Company policies and restaurant-specific procedures (e.g., Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related policies, and Team Member Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them...
• Addresses guest complaints and ensure overall guest satisfaction promptly and professionally.
• Effectively utilizes all Company business systems (e.g., POS, HRIS, Hiring/Selection, Scheduling, Open Table, Inventory, and Labor Management Systems).
• Represents the Company in handling complaints, disputes, and other grievances.

Qualifications

SKILLS & COMPETENCIES:

• Must be able to take direction and delegate well.
• Promotes a team atmosphere/works well on a team.
• Excellent guest service skills required.
• Effective communication skills.
• Ability to handle cash and paperwork accurately.
• Leads by example.
• Demonstrated good judgment.
• Availability to work nights, weekends, and holidays.
• Ability to work in a fast-paced environment.
• A satisfactory background check which includes criminal history
• Committed to continuous improvement of self and others.

MINIMUM EDUCATION & TRAINING:

• Hospitality degree preferred; high school diploma required.
• 1-2 years previous Restaurant Management experience
• ServSafe Food and Alcohol Certification required.
• Proficiency in Microsoft Outlook, including email management, calendar scheduling, and task organization, is required.
• Prior leadership experience preferred.
• Knowledgeable of allergy procedures.
• Must be ServSafe and CPR certified within 60 days of holding the position.
• Must have Guest Relations and Discrimination, Harassment and Retaliation Prevention Training.
• Must be knowledgeable of Legal Sea Foods menus.
• Must be familiar with the Point of Service and Reservations systems of Legal Sea Foods.

ENVIRONMENTAL WORKING CONDITIONS:

• Capable of standing more than 90% of the shift for long periods of time and exerting fast-paced mobility.
• Ability to lift up to 50 pounds.
• Repetitive hand and wrist motion.
• Requires repetitive mobility, kneeling, bending, twisting, and reaching.

Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows businesses to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process.