Description:
The first-ever full-service restaurant inside a Crate and Barrel store, the Table at Crate is a modern, casual restaurant featuring Bill Kim’s morning-to-evening menu full of clever twists. The Table at Crate brings together the things we love best—connecting people, creative food and timeless design.
Restaurant Manager Responsibilities
-
Conduct regular management meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
-
Conduct daily pre-shift/post-shift and other periodic meetings to increase communication.
-
Ensure that hosts are greeting guests and answering telephone calls promptly and cordially.
-
Ensure that seating is done in a way that minimizes guests having to wait and that the seating plan is arranged so it maximizes revenue without overloading the kitchen.
-
Monitor staff's appearance and take corrective action as necessary.
-
Respond to any guest complaints and take necessary action.
-
Maintain employee recognition and incentive programs to maintain high morale.
-
Work with GM and HR to appropriately deal with any conflicts regarding staff.
-
Assist General Manager in handling employee counseling.
-
Assist General Manager to perform employee reviews.
-
Monitor appearance of restaurant and take corrective action.
-
Ensure that monthly inventories are accurately performed.
-
Implement marketing and promotion strategies as directed by General Manager.
-
Build and maintain a strategic relationship with Crate and Barrel management.
-
Welcome and greet guests. Make all of our guests feel comfortable and let them know you are there to personally take care of them.
-
Effectively supervise the restaurant and bar operation and delegate tasks to ensure excellent service and restaurant goals are consistently achieved.
-
Answer questions about our food, beverages, and other restaurant functions and services.
-
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
-
Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
-
Assist General Manager in analyzing sales figures to set, monitor, and control budget for the restaurant.
-
Develop efficient processes to manage/control food and beverage inventory.
-
Assist General Manager to monitor labor costs to remain within budgets and schedule employees accordingly.
-
Maintain relationships with vendors to place orders.
-
Assist in repairs of anything that obstructs the normal operation of the business.
-
Build rapport between kitchen and front of house staff to minimize conflict.
-
Maintain a sound and stress-free environment for everyone to work as a team.
-
Train, monitor, and maintain the POS System.
-
Assist in any areas of the restaurant when staffing constraints require.
-
Develop and implement creative solutions for areas of improvement.
Restaurant Manager Benefits
-
Annual bonus program
-
Performance based quarterly bonus program
-
Paid vacation and sick time
-
Paid holidays
-
Dining discounts
-
Monthly cell phone reimbursement
-
Paid Parental Leave (2 weeks)
-
Medical, dental and vision insurances
-
Employer paid long-term disability insurance
-
Employer paid life insurance and AD&D
-
Employee paid voluntary short-term disability, critical illness, and critical accident insurance
Requirements:
- 3-5 years minimum experience.
-
3 years of supervisory experience required.
-
Experience with P&L reports and working with budgets.
-
Experience with POS systems.
-
Basic math skills.
-
Experience in training (planning, and implementation).
-
Good computer skills (Word, Excel, Outlook at a minimum).
-
A valid manager food safety and BASSET certification.
-
Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.
-
Standing and walking for long periods is necessary to oversee the daily operation.
-
Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.
-
Ability to see and hear adequately to monitor operations and interact with staff and clients.
-
Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations.
-
At least 18 years of age.
-
High school education or equivalent.