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Restaurant Manager
Summary
Restaurant Manager
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA |
Restaurant Manager
Description
BON TEMPS, an exciting new all-day restaurant concept by Chef Lincoln Carson, is seeking a RESTAURANT MANAGER to join our opening team! We are looking for a motivated leader capable of supporting a focused and quality-driven food, beverage, and service operation in a dynamic chef-driven restaurant in the Arts District. Our restaurant focuses on pristine ingredients, outstanding presentation, and thoughtful service to deliver everyday opulence to each guest.
JOB DESCRIPTION: Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service, beverage, and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
*Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
*Continually strive to develop your staff in all areas of managerial and professional development.
*Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
*Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Good with customers and leads by example.
*Experience working in a high-volume restaurant.
*Professional communication
*Possess excellent basic math skills and have the ability to operate a POS system.
*Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant
*Work with a positive attitude in all types of situations
*Strong, positive and respectful communication skills
*Follow safety and sanitation rules and laws at all times
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 6 hours at a time).
*Be able to reach, bend, stoop and frequently lift up to 30 pounds.
JOB DESCRIPTION: Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service, beverage, and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
*Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
*Continually strive to develop your staff in all areas of managerial and professional development.
*Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
*Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Good with customers and leads by example.
*Experience working in a high-volume restaurant.
*Professional communication
*Possess excellent basic math skills and have the ability to operate a POS system.
*Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant
*Work with a positive attitude in all types of situations
*Strong, positive and respectful communication skills
*Follow safety and sanitation rules and laws at all times
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 6 hours at a time).
*Be able to reach, bend, stoop and frequently lift up to 30 pounds.
BON TEMPS, an exciting new all-day restaurant concept by Chef Lincoln Carson, is seeking a RESTAURANT MANAGER to join our opening team! We are looking for a motivated leader capable of supporting a focused and quality-driven food, beverage, and service operation in a dynamic chef-driven restaurant in the Arts District. Our restaurant focuses on pristine ingredients, outstanding presentation, and thoughtful service to deliver everyday opulence to each guest.
JOB DESCRIPTION: Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service, beverage, and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
*Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
*Continually strive to develop your staff in all areas of managerial and professional development.
*Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
*Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Good with customers and leads by example.
*Experience working in a high-volume restaurant.
*Professional communication
*Possess excellent basic math skills and have the ability to operate a POS system.
*Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant
*Work with a positive attitude in all types of situations
*Strong, positive and respectful communication skills
*Follow safety and sanitation rules and laws at all times
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 6 hours at a time).
*Be able to reach, bend, stoop and frequently lift up to 30 pounds.
JOB DESCRIPTION: Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service, beverage, and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
*Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
*Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
*Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
*Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
*Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
*Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
*Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
*Continually strive to develop your staff in all areas of managerial and professional development.
*Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
*Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
*Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
*Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
*Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
*Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
*Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
*Provide advice and suggestions to General Manager as needed.
QUALIFICATIONS:
*Good with customers and leads by example.
*Experience working in a high-volume restaurant.
*Professional communication
*Possess excellent basic math skills and have the ability to operate a POS system.
*Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
WORKING CONDITIONS & EXPECTATIONS:
*Work schedule may require weekends and holidays, early morning and late evenings.
*Shifts will range from 9 – 12 hours
*Fast paced, crowded, loud environment.
*Must have the stamina to work 50 to 60 hours per week.
*Always act in a professional manner that represents the restaurant, owners, partners and staff.
*Demonstrate teamwork in all areas of the restaurant
*Work with a positive attitude in all types of situations
*Strong, positive and respectful communication skills
*Follow safety and sanitation rules and laws at all times
*Always act in the best interest of the restaurant, fellow employees and guests.
*Create and maintain a positive, safe and productive working environment
*Coaching and mentoring staff to develop a team and encourage promoting within.
PHYSICAL REQUIREMENTS:
*Be able to work in a standing position for long periods of time (up to 6 hours at a time).
*Be able to reach, bend, stoop and frequently lift up to 30 pounds.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA |
Skills
POS Systems
Fast-Paced Experience
Advanced Knowledge of Cash Registers/ Money Handling
By applying you confirm you have these skills.
Bon Temps
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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712 S Santa Fe Ave #103, Los Angeles, CA 90021, USA