Manager

Description:

Provide the highest quality of service to Schwartz Brothers Restaurants' guests. The objective of this position includes maintaining the restaurant's revenue, profitability, and quality goals. You will act in accordance with standardized policies and procedures in order to provide efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation.

• Responsible for generating sales through the development of Team Members' sales skills and the enhancement of repeat business. Affects probability through the management of labor, waste and safety standards.
• Ensures that Company service standards are being met. Understands and actively promotes the Schwartz Brothers Way of customer care.
• Handles guest complaints, resolving issues in a diplomatic and courteous manner.
• Monitors all food and beverage products to ensure they meet Company standards and specifications.
• Supervises team members in a specific department including hiring, training, evaluating, counseling, promoting and terminating. Develops Team Members' individual skills and builds teamwork and morale.
• Enforces Company standards, policies and procedures including cleanliness, safety, uniform and cash handling guidelines.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Fulfills specific administrative duties as required.
• Ensure compliance with all Schwartz Brothers Restaurants policies and procedures and all local, State, and/or Federal laws.
• Ensures compliance with alcoholic beverage regulations.
• Holds appropriate licenses as required directed by local, State, and/or Federal law.
• Performs additional responsibilities, although not detailed, as requested by a manager at any time.

Requirements:

Knowledge, Skills, and Aptitudes:

• Washington State MAST Class 12 or 13 permit and food handlers card required
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Proficient with Microsoft Office Suite—Microsoft Word, Excel, and Outlook
• Maintain consistency in preparing the highest quality of food and providing superior levels of service.
• Demonstration genuine hospitality at every opportunity and delivers service excellence.
• Ownership and mentality resulting in operational excellence.
• Identifies talent and develops potential.
• Extensive knowledge of food and wine is required.
• Professional appearance and demeanor.

Education and Experience:

• Three to five (3-5) years in a management role in fine dining or similar volume, full-service chain or corporate environment preferred.
• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred.
• Previous restaurant experience required.

Physical Demands and Working Conditions:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions.
• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• The noise level in work environment is moderate to loud.
• Flexibility and/or reliability in work schedule are required to provide support when needed.
• Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

BENEFITS:

• Discounted meals at Daniel's Broiler
• 10% bonus program
• 2 weeks' vacation
• Sick time is accrued at 1 hour for every 30 hours worked
• A paid day off each year to use during your birthday month
• Christmas is a closed holiday
• 401(k) with company match
• Health, dental, vision insurance
• Voluntary benefits such as LTD, commuting benefits
• Length of service bonuses
• Opportunity for growth and development- we promote from within!
• Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance
• Opportunities to give back through organized volunteer events with Food Lifeline

Salary Range: $70,000-$75,000/year, DOE

Compensation details: 70000-75000 Yearly Salary

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