JOB DESCRIPTION


OUR LEGACY + YOU = PUBLIC

A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING

Position: Restaurant Manager

Department/Outlet: Food and Beverage

Leader: Managing Director

Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you


Responsibilities:

 To ensure appropriate and effective focus on company core objectives and budgets on a day to day basis, while contributing to the strategic development of the hotel.
 To be fully accountable for the people, product and profit within the hotel.
 To ensure the company culture is visible in all aspects of the business.
 To ensure leadership representing the hotel standards and values to both the customer and staff.
 Set the standard for service expectations by addressing the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant.
 Demonstrate a calm demeanor during periods of high volume or unusual events and manage smooth transitions thereafter to keep store operating to standard and to set a positive example for the store team.
 Plan, identify, communicate and delegate key responsibilities and practices to the team members to ensure smooth flow of operations.
 Provide coaching and direction to the team to take action and to achieve operational goals. Constantly review environment and key business indicators to identify problems, concerns and opportunities for improvement to provide coaching and direction to the team to achieve operational goals.
 Manage through unusual events to keep the restaurant’s operating standards.
 Develop strategic and operational plans in conjunction with Managing Director for the work group, managing execution and measuring results.
 Monitor and manage restaurant staffing levels. Ensure management-level partner development and talent acquisition in order to achieve and maintain restaurant operational requirements.
 Responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Conduct daily line checks, manage expo, and correct any food or beverage problems before reaching the guest.
 Provide functional expertise in executing functional responsibilities.
 Use all operational tools to plan and achieve operational excellence in the restaurant. Tools include Labor Scheduling, Monthly Status Report, Quarterly Business Review, cash management and inventory management.
 Lead the shift allocation as per existing labor laws in consultation with Operations/Managing Director.
 Solicit customer feedback to understand customer needs and the needs of the local community.
 Utilize Management information tools and analyzes financial reports to identify and address trends and issues in store performance.
 Actively manage partners and team members by regularly conducting performance assessments, providing feedback and setting challenging goals to improve performance.
 Oversee training and development of team directly and make effective staffing decisions.
 Participate in succession planning activities to support people growth.




Behavior/Skills:

Personality:

 Passionate
 Curious
 Sincere
 Empathetic
 Social

JOB DESCRIPTION


OUR LEGACY + YOU = PUBLIC

A NEW WAY OF WORKING THAT WILL CHANGE EVERYTHING

Position: Restaurant Manager

Department/Outlet: Food and Beverage

Leader: Managing Director

Overview:
As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it’s all starts with you


Responsibilities:

 To ensure appropriate and effective focus on company core objectives and budgets on a day to day basis, while contributing to the strategic development of the hotel.
 To be fully accountable for the people, product and profit within the hotel.
 To ensure the company culture is visible in all aspects of the business.
 To ensure leadership representing the hotel standards and values to both the customer and staff.
 Set the standard for service expectations by addressing the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant.
 Demonstrate a calm demeanor during periods of high volume or unusual events and manage smooth transitions thereafter to keep store operating to standard and to set a positive example for the store team.
 Plan, identify, communicate and delegate key responsibilities and practices to the team members to ensure smooth flow of operations.
 Provide coaching and direction to the team to take action and to achieve operational goals. Constantly review environment and key business indicators to identify problems, concerns and opportunities for improvement to provide coaching and direction to the team to achieve operational goals.
 Manage through unusual events to keep the restaurant’s operating standards.
 Develop strategic and operational plans in conjunction with Managing Director for the work group, managing execution and measuring results.
 Monitor and manage restaurant staffing levels. Ensure management-level partner development and talent acquisition in order to achieve and maintain restaurant operational requirements.
 Responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Conduct daily line checks, manage expo, and correct any food or beverage problems before reaching the guest.
 Provide functional expertise in executing functional responsibilities.
 Use all operational tools to plan and achieve operational excellence in the restaurant. Tools include Labor Scheduling, Monthly Status Report, Quarterly Business Review, cash management and inventory management.
 Lead the shift allocation as per existing labor laws in consultation with Operations/Managing Director.
 Solicit customer feedback to understand customer needs and the needs of the local community.
 Utilize Management information tools and analyzes financial reports to identify and address trends and issues in store performance.
 Actively manage partners and team members by regularly conducting performance assessments, providing feedback and setting challenging goals to improve performance.
 Oversee training and development of team directly and make effective staffing decisions.
 Participate in succession planning activities to support people growth.




Behavior/Skills:

Personality:

 Passionate
 Curious
 Sincere
 Empathetic
 Social