Job Details
**Position:** Restaurant Manager **Location:** Omaha, NE **Job Id:** 246 **# of Openings:** 1 **LOCATION** Welcome to Mouth of The South, a Southern Restaurant bringing delicious southern flavor to the wonderful area of Omaha, NE. Whether you are craving Southern Cuisine to Cajun Food, we've got mouthwatering, stomach rumbling, barbecue, steak, seafood, po boys, burgers, gumbo, soups, salads, bar drinks, patio seating & more for everyone in the family to enjoy! If you're looking for a Scratch Kitchen & you're in the mood for Southern food, then Mouth of The South is the perfect place for you, families, or for take out! We'd love to serve you! **SUMMARY** The role of Manager is to lead by example with positivity, professionalism, and profitability as part of the management team. To be proactive as you run a shift and always prepare your staff for all situations. This position needs to be visible and available for the employees at all time. Interacting with Guests is one of the things that set us apart from everyone else. By providing a great customer service experience we ensure a long-term relationship with them so that they come back time and time again. This position reports to the General Manager. **ESSENTIAL FUNCTIONS:**
* Oversee and manage all areas of the daily restaurant operations and make final decisions on matters of importance with the General Manager.
* Assist in oversight of all facility needs on a daily basis; bring issues of concern to General Manager. This should be done daily with walk around of facility.
* Manage all areas of restaurant bar to include training, inventory, and cost saving assessments.
* Increase sales by taking care of guest and manage labor by taking care of employees.
* Train staff on all aspects of FOH to include bar services.
* Hold pre-shifts to prepare your staff for the shift ahead and set the tone for the day/night.
* Manage shifts which include; daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
* Conduct table visits, be sincere and ask guests specific questions to gain honest feedback from the customer perspective.
* Investigate and resolve complaints concerning food quality and service, notify General Manager of complaints and put systems in place to address the issues or concerns.
* Set goals and implement processes that support the success of the restaurant. Track follow through of goals with GM.
* Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures as delegated by GM.
* Responsible to meet agreed upon targeted financial goals for profitability.
* Responsible for oversight of staff for ensuring consistent high quality of food handling and service
* Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
* Maintain professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards.
* Oversee training of staff according to ServSafe criteria and ensure restaurant is following ServSafe guidelines.
* Ensure that proper security procedures are in place to protect employees, guests and company assets.
* Ensure a safe working and guest environment to reduce the risk on injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Report all safety concerns within 24 hours to General Manager and Human Resources.
**PERSONNEL**
* Provide direction to employees in conjunction with HR Administrator regarding operational and procedural issues.
* Develop Positive, Professional, and Profitable tools to use with staff.
* Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
**QUALIFICATIONS**
* Minimum of two years restaurant management experience with bar knowledge preferred
* Knowledge of computers (MS Word, Excel).
* Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
* Must be eligible to work in the United States.
* Must be able to pass background check
**PERSONAL REQUIREMENTS**
* Must exhibit professionalism, positivity and be able to execute profitability.
* Must have leadership skills and promote progressive thinking and problem solving.
* Self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance.
* Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
* Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
* Must possess good communication skills for dealing with diverse staff.
* Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
**ACCOUNTABILITIES**
* Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
* Keeps HR Administrator promptly and fully informed of all issues around staff, and/or and Human Resources issues or concerns.
* Completes job responsibilities and performance objectives in a timely and effective manner.
* Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
* Performs other duties and responsibilities as required or requested.
**WORKING CONDITIONS**
* Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week =50 hours).
* Ability to perform all functions at the restaurant level
* Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 lbs, and repetitive hand and wrist motion.
* Work with hot, and cold items, as well as operates phones, computers, fax machines, copiers and other office equipment.
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