Restaurant Operator

Restaurant Operator

Job Description:

Elevage is seeking an outgoing, motivated professional to oversee and promote one or more departments of the restaurants; provide and teach excellent customer service, develop and project an image of quality and value. Contribute to the profitability of the restaurant through use of inventory controls and selling techniques; manage the department(s) in a professional business manner; seek opportunities to create positive experiences by anticipating needs, exceeding expectations, and building relationships.

Responsibilities:

• General knowledge and oversight to ALL areas of the restaurant

- Maintenance: ensure lights, appliances, tables, chairs, ATM, etc. are in a working order
- Preventative maintenance: ensure all appropriate items have cleaning schedules attached and are being followed
- POS: manage all aspects of POS system – reporting, menu management, etc.
- Training/Employee Development: communicate and document expectations, provide necessary training and tools, offer feedback and guidance

• Manage the FOH service operations by being ‘on the floor’ during peak business periods
• (approx. 11:30am - 1pm and 4:30pm - 8pm)- Perform duties of all FOH staff (food running, bussing, hosting and greeting guests, assisting bartender, expo window, etc.)- Ensure procedures and quality standards are met- Provide an excellent experience: great first impression, last impression, and everything in between
• Inventory Management:
• Oversee all FOH ordering and inventory management including but not limited to:
• - Alcohol (liquor, wine, beer, etc.)- All paper products- Other FOH usage items – coffee, bar food ingredients, etc.
• Investigate instances when inventory runs out, develop plan to prevent
• Actively manage inventory using provided tools and systems on a daily, weekly, and monthly basis

- Ensure ordering aligns with budget and business needs as communicated
- Ensure all inventory orders are placed in accordance with vendor cut offs/delivery times

- Implement inventory levels based on POS reporting, seasonal usage, and budget

• Maintain working relationships with food & bev and other restaurant vendors

- Communicate and investigate pricing changes
- Promotional support (menu printing, signage, sponsorship, etc.)

• Implement store promotions to support corporate-generated specials. Ensure advertised merchandise is communicated and properly signed
• Comply with restaurant policies regarding loss prevention to ensure minimal shrinkage
• - Monitor customers in the restaurant, especially in bar area- Record markdowns on menu/drink items according to company guidelines- Follow company procedures when dealing with an unruly guest
• Order equipment and supplies, maintain inventory control for all food and beverage front of house areas
• Work closely with Head Chef/BOH Manager(s) to ensure food inventory, purchases, and usage align with budgeting expectations
• - Learn and understand the food vendor ordering platform- Learn and understand the food vendor menu pricing tool
• Perform daily walk-through inspections and weekly written inspections with Head Chef and follow-up with upper management until issues are resolved

Administrative:

• Maintain restaurant financials
• - Document the appropriate sales, payroll, and expense numbers in the shared drive daily tracker- Monitor daily financials – review daily deposit, change box, tils, etc.- Investigate and communicate any discrepancies when needed
• Keep fiscal responsibility and guest satisfaction in mind when making all decisions
• Monitor and control departmental expenses and payroll within department and with Head

Chef
- Ensure FOH employees are cut at the appropriate times
- Ensure leads are empowered to make the same decisions.

• Reconcile and approve weekly vendor invoices, following the appropriate steps in regard to documenting and scanning to proper channels
• Employees schedules are completed and posted to the appropriate avenues in a timely manner
• - Work with other managers to ensure all business needs are covered- Communicate any gaps in the schedule to appropriate individuals- Actively manage weekly budgeted hours as communicated on the daily tracker tool
• Ensure employee payroll is completed on a bi-weekly basis and submitted to the appropriate individuals by Tuesday at 12pm on pay week.

- Address any timecard discrepancies on a daily basis using provided tools as communicated and have completely resolved prior to submitting payroll

- Investigate all overtime hours, address with individual employees as needed

• Actively work to grow customer base

- Place “sales” calls to local businesses and organizations
- Work with within existing community groups to develop and maintain relationships

Training/Staff Development, Day-to-Day Operations:

• Ensure staff provide excellent customer service to develop customer loyalty and repeat business. Examples include:
• - Staff greets customers and help with any menu questions- Receive the public and answers questions- Respond to all inquiries from other employees, customers and refer, when necessary, to the right person- Inform appropriate persons of special menu/drink requests- Listen and react to customer requests, no matter how big or small, to satisfy the customer.
• Help develop and maintain the image of "prestige, quality and value" of the restaurant and service.

- Maintain knowledge on current trends, new products (food/bev) and applications of products (ex. seasonal drinks, food pairing, etc.)- Interact with customers to determine their needs- Ensures employees are utilizing suggestive selling techniques to promote products to customers to meet their needs and maximize sales- Help develop innovative selling techniques and promotional ideas to grow the business as well as the employees- Pay attention to details to ensure the restaurant operates smoothly

• Coordinate duties and train assigned department employees to ensure a productive, knowledgeable and efficient department staff. Use applicable training tools to ensure employees are performing at a high level
• - Review employee checklists/shift guides to ensure expectations are clearly communicated- Address any gaps in training with appropriate employees
• Lead by example, consistently conveying a positive attitude, passion, and pride in your work
• Approach all encounters with guests and employees in a gracious, attentive, courteous, and service-oriented manner
• Maintain high standards of personal appearance and grooming, adhering to specific restaurants uniform policy
• - Enforce with all staff members, both FOH and BOH
• Always maintain a warm and friendly demeanor
• Ensure overall customer satisfaction with food and beverage services

- Continually work to improve based on customer and employee feedback

• Hire, train, coach, counsel, evaluate, and schedule all front of the house employees
• - Manage all schedule requests
• Monitor FOH employees’ attendance and punctuality – review and correct time clock punches daily; approve bi-weekly payroll for all employees
• Plan and implement regular on-going training sessions for all food and beverage service staff
• - Work with existing vendors to see what educational programs they offer (Wine Co,

Summit, etc.)
- Coordinate with sister locations regarding beer and wine training

• Take part in keeping all Elevage properties clean and litter free.
• - Monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy- Ensure FOH employees are utilizing the side work checklists when applicable
• Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations
• Conduct pre-service meetings at the beginning of every shift for the purpose of informing, training, and inspiring
• Recognize employees for a job well done in a timely manner
• - Run monthly contests utilizing breadcrumb reporting tools- Create and implement a sales incentive contest for the service staff Bartender specific
• Server Specific
• Work with Head Chef for BOH related contests
• Develop all FOH staff for future advancement
• - Train staff on a daily basis with specific goal and objectives- Conduct yearly appraisals with direct reports- Identify gaps in training- Communicate open opportunities throughout the company- Address all guest/employee complaints and suggestions- Review with other locations’ managers for potential solutions
• Continue to drive service staff to focus on sense of urgency, name recognition, and service details
• Attend meetings as required by management
• Perform other duties as required

QUALIFICATIONS:

Education and experience:

• 4-year college degree preferable or industry training equivalent
• At least 3 years previous experience in hospitality management, food & beverage/bar restaurant/dining room/etc. a plus.
• Strong knowledge of the following: 12 steps of service; casual, fine dining and banquet food and beverage service; wine, training skills; and computers (Microsoft Word, Excel,
• Outlook) – point of sale system experience a plus
• Food Safety Certification and Business Council on Alcohol Education Certification (if not already acquired, will acquire upon employment)
• Working knowledge of business math required.

Necessary Knowledge, Skills and Abilities:

• Ability to read and converse fluently in English
• Ability to effectively communicate company’s capabilities
• Ability to maintain accurate records
• Ability to effectively meet and deal with the public in sales situations
• Ability to work with and perform basic math and arithmetic calculations accurately
• Ability to handle stressful situations and deal successfully with difficult customers.
• Ability to maintain professionalism and composure in adverse situations.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Ability to maintain effective working relationships with employees and supervisors
• Ability to understand and carry out written and oral instructions
• Skill in operation of the following tools and equipment; cash register, computer terminal, copy machine, credit card processing equipment, phone, calculator, electronic order entry machine.
• Availability to work evenings, weekends and holidays
• Ability to travel occasionally eg. Company meetings etc.
• Reliable attendance and punctuality is required in order to fulfill the essential job functions.
• Ability to be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests

PHYSICAL DEMANDS:

The physical demands described here are representable of those that must be met by an employee to successfully perform the essential job functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to stand and talk and hear. The employee is required to walk, and to use hands to finger, handle, or operate objects, tools, or controls; and to reach with hands and arms. The job requires extended periods of standing. The employee must be able to travel on occasion.
The employee must occasionally lift and/or move up to 50 pounds, and/or 25 pounds of force frequently or constantly to life, carry, push, pull, or otherwise move objects. The employee must have a high level of physical fitness. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, depth perception, and the ability to adjust focus. In some situations, the employee may be required to work in unusual working conditions: may be scheduled nights, weekends, and holidays; may work indoors or outdoors in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes, and electrical equipment.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $60,000 - $65,000