Restaurant Manager - Dipper Burgers

JOB SUMMARY:

Responsible for managing and operating a designated restaurant and related operation. Responsible for planning food, alcohol purchases and labor requirements, inventories and menus. Schedule, train, develop, evaluate, inspire and motivate staff. Serves as the "Manager in Charge" with responsibility for the entire operation of the Food Service Department. This includes opening, closing, emergency response and guest services on assigned shifts.

UNIQUE JOB REQUIREMENTS:

This is a unique opportunity to join the Boardwalk's great Guest Service Team as the leader of a department. Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles. Be There, show up to work as scheduled and remain focused and be prepared, ready to help. Make Their Day, by finding a special way to connect with each Guest. Choose Your Attitude, by arriving to work with a positive and friendly disposition. Have Fun, by being enthusiastic, enjoying working with Guests and your coworkers.

Responsible for the on-going operation of assigned restaurant. Must understand and enforce State regulation and company/ departmental policies and procedures. Must be a team-oriented manager who can coordinate within FS department and work in a fast-paced environment. Must possess a clear understanding of labor and food cost controls, food products, portion control and menu engineering. The Manager in Charge assignment requires decisions to be made firmly, rapidly and consistently ensuring the safe operation of the Boardwalk Food Service Department and the safety of Guests and Employees.

Must show proof of existing ServSafe certification or obtain ServSafe Food Handler within 30 days of hire and Must obtain ServSafe Manager food safety certification within one year of employment. Must be able to work a varied work schedule; 7 days a week, including evenings, weekends, holidays, Overtime and split shifts as needed. May work as early as 6:00 am to as late as 2:00 a.m. During the off season will perform in support of other location's operations as assigned.

JOB TASKS (IN ORDER OF IMPORTANCE):

• Greet every Guest and answer Guests questions while providing consistent, friendly and helpful guest service.

• Manages the operation of restaurant and related satellite operations

• Performs "Manager in Charge" shifts.

• Schedules, trains, develops, evaluates, inspires and motivates staff.

• Analyzes revenue and operating hours and makes recommendations to maximize profitability.

• Controls overhead, labor and food costs.

• Observes and evaluates restaurant operation and makes recommendations to training procedures to improve efficiency and quality of customer service.

• Ensures product is prepared observing for quality, safety and consistency.

• Maintain restaurant appearance and ensure dining room cleanliness.

• Set clear expectation to staff of restaurant(s) management and requirement and ensure standards are being met.

• Act as liaison between guests and restaurant staff to ensure guest satisfaction.

• Handle guest and employee complaints.

• Handle cash over/short forms for guests and conduct cashier audits.

• Promote teamwork, coach, council and inspire employees within established company policies.

• Complete weekly and monthly inventory.

• Purchase of food, beer and restaurant supplies.

• Maintain tracking of operational files; temp logs, training logs, observations and other documentation.

• Ensure that the restaurant is operating within compliance of safe operating procedures for food preparation and storage.

• Conduct daily/monthly safety inspections for food and cleanliness.

• Conduct and oversee completion of safety and guest service observation forms.

• Take hourly sale readings and calculate restaurant productivity.

• Apply, implement and enforce polices: labor laws, alcoholic beverage and Company policies.

• Keep abreast of food trends and cooking techniques and suggests menu upgrades.

• Anticipate long range employment needs and coordinate with Food Service Department Manager.

• Interview seasonal lead position applicants and ensures location is staffed with leadership preparedness.

• Ensure that kitchen and refrigeration equipment is maintained, and coordinate repairs as required.

• Conduct staff meetings and training sessions.

• Keep Food Service leadership informed of significant concerns and issues.

• Perform duties of a Food Service Operator as required.

• May be assigned to support other location's as needed.

• Promote the company events to employees.

• Attend staff meetings.

• Other duties as assigned.

RELATIONSHIPS INTERNAL:

All levels of Santa Cruz Seaside Company personnel.

RELATIONSHIPS EXTERNAL:

High volume of guest contact, other Boardwalk Concessionaires and outside vendors.

TRAINING AND EXPERIENCE:

Must excel at providing outstanding Guest Service. At least one year of management or supervisory experience in a restaurant and bar or related food service environment. A degree in hotel or restaurant management or extensive culinary course work maybe substituted for 6 months of the required experience.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Ability to work as a team leader; train, motivate, inspire and supervise employees.

• Ability to utilize software programs used by Food Service Department.

• Ability to perform basic math calculations.

• Ability to learn to operate the different functions of a cash register.

• Ability to learn, comply and enforce all Food Service department/company policies.

• Ability to stay focused on the job, while taking orders from many guests.

• Ability to follow verbal and written directions.

• Ability to communicate clearly to guests and employees to give instructions and directions.

• Ability to train and motivate staff to provide consistent, friendly and helpful service.

• Ability to effectively utilize e-mail for communicating.

• Ability to respond appropriately to difficult customer service situations, and to resolve guest issues.

• Ability to multitask and work in a very fast paced environment.

• Ability to work well under pressure with speed and accuracy.

• Ability to make quick decisions.

• Ability to obtain CA Food Handler card within 30 days of hire.

• Ability to obtain ServSafe Manager food safety certification within one year of hire.

PHYSICAL REQUIREMENTS:

• Able to move and lift equipment and products weighing up to 45 lbs.

• Able to stand and walk up to 8 hours per day.

• Able to walk up and down stairs.

• Able to perform physically demanding work: lifting, bending, reaching, twisting, pushing, pulling, carrying and

stocking of materials and equipment.

• Able to hear normal conversations on the telephone and in person.

• Able to see, read and write instructions and correspondences.

• Bi-manual dexterity.

LICENSES AND INSURANCE:

N/A

TESTING:

drug screen

criminal background check

REPORTS TO:

Food Service Operations

Food Service Operations Manager

SUPERVISES DIRECTLY:

Restaurant Leads

Kitchen Leads

Restaurant Supervisor(s)

SUPERVISES THROUGH SUBORDINATES:

Restaurant Staff