Restaurant Unit Manager - Brewtop Social - Seattle Airport

POSITION OF POSITION SUMMARY:

The Restaurant General Manager is responsible for managing the high volume restaurant operations to deliver Superior Guest Service by performing the following duties: manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Also, the position is responsible for managing employee relations, coaching and counseling, training and development. Manages quality of product to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services.
• Supervises the activities of management staff and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
• Manages and reviews unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed.
• Manages all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs.
• Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
• Manages recruitment, selection, promotion and other associate status changes.
• Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner to include: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
• Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
• Operates unit in compliance with airport requirements and maintains awareness of volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
• Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit.
• Performs other duties as assigned

OTHER RESPONSIBILITES:

• Practices proper safety techniques in accordance with company and departmental policies and procedures
• Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.
• Responsible for ensuring employee/customer injuries or accidents and other safety issues are reported timely.

DESIGNATIONS:

Restaurant Manager I: <2M revenue 6

Restaurant Manager II: 2-5M revenue 7

Restaurant Manager III: 5-9M revenue 8

Restaurant Manager IV: >10M revenue 9

• the levels (I, II, III, IV) are based on annual revenue.

Education and Experience"

Bachelor’s degree in hospitality management, business, or similar program; or graduation from a recognized culinary institute; or 4-6 years of related experience in restaurant management; or an equivalent of education and experience. Experience in managing high volume restaurant highly preferred.

knowledge, skills and Abilities:

• Financial acumen and ability to analyze P&L and sales reports and take appropriate action.
• Knowledge of food/beverage-based business model.
• Moderate proficiency in Microsoft Word, Excel and PowerPoint; ability to prepare letters, spreadsheets, presentations, and/or other documents as required.
• Advanced verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required.
• Ability to handle competing priorities in a fast-paced environment.
• Must be detail oriented and organized.
• Strong analytical, decision making and problem-solving skills; ability to resolve conflict and deliver results.
• Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.
• Ability to select, train, and motivate associates.
• Exceptional interpersonal skills

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Occasionally required to stoop, kneel, crouch or crawl; taste or smell.
• Frequently required to stand; walk; sit; talk; hear; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance.
• Occasionally required to lift and/or move up to 30 pounds

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regular, on-site attendance is required
• Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required.

• Team Player: Works well as a member of a group
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
• Enthusiastic: Shows intense and eager enjoyment and interest
• Leader: Inspires teammates to follow them

• Financial: Inspired to perform well by monetary reimbursement
• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
• Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
• Self-Starter: Inspired to perform without outside help