Hybrid Restaurant Manager (West Los Angeles Region, CA) presso Tender Greens
Tender Greens · Los Angeles, Stati Uniti d'America · Hybrid
- Professional
- Ufficio in Los Angeles
- Leading Team Members by:
- Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
- Ensuring team members adhere to established policies and procedures
- Ensuring day to day practices related to Team Members are adhered to including initial new hire and payroll documents are completed in a timely manner, new hire training requirements within expectations and offboarding procedures completed for terminated team members.
- Reviewing the completion of members training checklist and certification using Tender Greens Training Certification Process
- Conducting daily line-ups to communicate, training and educate team members of any changes or new process, product or equipment introduced to restaurant operation
- Completing daily time edit and capture time edit signatures from employee
- Coaching, mentoring, and managing team member relations in partnership with the Executive Chef and People Services
- Ensuring all team member injuries are reported at the time of injury following Tender Greens protocols.
- Ensuring employee safety training is completed in a timely manner and safety standards are adhered to.
- Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.
- Following up on and resolving guest complaints either in person or by phone.
- Ensuring all guest injuries are reported at the time of injury following Tender Greens protocols.
- Supervising the opening and/or closing of the restaurant depending on schedule
- Ordering of restaurant items including IFS, Meat, Produce, Drinks, Wine & Beer, office supplies, uniforms, gift cards and menus
- Submitting and approving invoices in Plate IQ
- Submit electronic expense reports (through Concur) to Account Payable on a weekly basis.
- Submit catering orders and review upcoming orders daily.
- Ensuring that Point of Sale System (Aloha & Olo) functions are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh.
- Completion of daily line checks, monthly walkthroughs, Hazard Checklist
- Conducting nightly notes and entering sales into the purchase tracker
- Performing other related duties as assigned or requested
- Strong culinary experience preferred
- Demonstrated leadership skills, including coaching, directing, and motivating a team
- Culinary interest with commitment to continued culinary development
- Proficient in MS Office, Google Docs
- Excellent written and verbal communication with a positive and outgoing personality
- Customer service focused and solution oriented
- Capable of delegating multiple tasks
- Must enjoy and be able to succeed in a fast-paced and high stress work environment
- Ability to work a flexible schedule based on restaurant needs
- Ongoing current Food Safety Manager certification
- Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
- Repetitive forward bend of head/neck
- Some bending/kneeling/stooping/twisting/reaching required
- Some repetitive motion and force required
- Must be able to stand/walk for long periods of time (not all at one time)
- Must be able to work in a stationary, seated position as needed (not all at one time)
- Must be able to work in a hot kitchen environment
- Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
- Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
- Hours: Will vary, must be available to work nights & weekends
- All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.