Manager

Job Summary:

The Manager supervises daily restaurant operations and ensure efficient restaurant operation as well as maintain high production, productivity, profitability and the established “Wolfgang Puck Fine Dining Group” standards in every aspect, while striving to continually improve guest satisfaction and maximize results in areas of responsibility.

Essential Job Functions:
• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively interact with restaurant guests; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Assist with daily administrative tasks including but not limited to new hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control and filing
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of restaurant
• Staff, train and develop guest-focused employees
• Sound decision making capability
• Assist with inventory counts, costs, and maintenance as specified by GM
• Assist in planning regular and special event Menu.
• Performs other job-related duties as assigned.

Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High school diploma or general education degree (GED)


Required Experience:
• Minimum 3 years manager experience
• Minimum 3 years fine dining restaurant supervisory expierence
• Proficiency of basic computer applications and POS systems

Knowledge, Skills, & Abilities:
• Strong interpersonal skills (motivating, delegation, conflict management)
• Ability to coordinate multiple tasks while maintaining standards of operations
• Strong problem-solving and time management skills
• Excellent guest service and hospitality skills and professional presentation
• Ability to movitive employees to work as a team to ensure that food and service meet high level standards
• Excellent verbal and written communication skills
• Self-motivated with excellent organizational skills and attention to detail
• Excellent planning and follow-up skills
• Must be effective at listening, understanding and clarifying concerns and issues raised by guests
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Summary:

The Manager supervises daily restaurant operations and ensure efficient restaurant operation as well as maintain high production, productivity, profitability and the established “Wolfgang Puck Fine Dining Group” standards in every aspect, while striving to continually improve guest satisfaction and maximize results in areas of responsibility.

Essential Job Functions:
• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively interact with restaurant guests; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Assist with daily administrative tasks including but not limited to new hire paperwork, payroll, purchasing, ordering, invoicing, scheduling, records control and filing
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of restaurant
• Staff, train and develop guest-focused employees
• Sound decision making capability
• Assist with inventory counts, costs, and maintenance as specified by GM
• Assist in planning regular and special event Menu.
• Performs other job-related duties as assigned.

Supervisory Responsibilities: Directly supervises the front of house staff and carries out supervisory responsibilities in accordance with Wolfgang Puck Fine Dining policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning and directing work; appraising performance; rewarding; discipline employees in conjunction with Human resources, addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High school diploma or general education degree (GED)


Required Experience:
• Minimum 3 years manager experience
• Minimum 3 years fine dining restaurant supervisory expierence
• Proficiency of basic computer applications and POS systems

Knowledge, Skills, & Abilities:
• Strong interpersonal skills (motivating, delegation, conflict management)
• Ability to coordinate multiple tasks while maintaining standards of operations
• Strong problem-solving and time management skills
• Excellent guest service and hospitality skills and professional presentation
• Ability to movitive employees to work as a team to ensure that food and service meet high level standards
• Excellent verbal and written communication skills
• Self-motivated with excellent organizational skills and attention to detail
• Excellent planning and follow-up skills
• Must be effective at listening, understanding and clarifying concerns and issues raised by guests
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
Work Conditions: May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.