Job Description

Job Location: Chula Vista, CA 91910
Salary Range: $70,304.00 - $70,304.00 Salary/year
Job Shift: AnyPrimary Function
The Restaurant Manager will oversee all food and beverage operations for their assigned restaurant location. This position is responsible for overall daily operations, employee performance, staff hiring, coaching and termination.
Essential Responsibilities
All job duties are to be performed in accordance with Company Policies & Procedures, Safety Regulations and other legal regulations and requirements (California Health & Safety Code, Division 104, Part 7 - Retail Food). Essential responsibilities include the following. Please note that additional duties maybe assigned at a future date:
- Recruits, hires, supervises, trains, and coordinates the work of all personnel, including disciplinary records
- Pre-shifts and checking server uniforms and appearance
- Documents and communicates work-related injuries and guest Food Borne Illnesses
- Ensures FYI boards are up-to-date and engaging
- Mediates team member issues as they arise, and address HR issues
- Weekly manager meetings with all members of the store’s management team and quarterly all-staff meetings – communicates and educates team members and managers on all changes or new processes, products, promotions, or equipment introduced to the restaurant
- Conducts/oversees line checks and checklists for the entire restaurant
- Ensures that all company standards and operational objectives are being met
- Fulfills guest needs and resolves guest issues, including responses to poor Yelp reviews
- Approves and processes all comps, discounts, and gift card refunds
- Reads, reviews, and follows up on all store emails
- Reviews and plans for all large party reservations and catering orders
- Monitors server sections and ensures that the kitchen, expo, and table maintenance is properly staffed and running smoothly
- Assigns side work and deep cleaning projects, and phases staff strategically
- Writes clear and detailed manager log and staffing notes
- Overall operations management in the absence of the Restaurant Operations Manager and communication regarding any operational issues with the Restaurant Operations Manager.
- Attend annual BSA/AML training, as scheduled.
Supervisory Duties
- Monitor and consistently enforce all Meal Break and Rest Break policies for staff; review scheduling of meal breaks, audit meal break time keeping, and gathering applicable waivers.
- Processes all personnel paperwork, maintains personnel files, and processes terminations according to company standards
- Performs regular performance evaluations and maintains up-to-date food service certifications – monitors and ensures team members are directing guests appropriately, up-selling, and providing the highest quality food and service
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- Set an example for others and presenting oneself in a professional manner that is reflective of Stones Gambling Hall’s core values by performing all duties assigned in accordance with legal regulations and requirements
- Manage employee attendance and tardiness for accountability, and to ensure appropriate staffing levels are obtained; run regular attendance reports and administer progressive disciplinary action, if appropriate; work with General Manager to assess benefits eligibility on a monthly basis.
- Be open and encourage feedback from staff on a daily basis to encourage open communication and self-growth as a manager
- Communicate with staff on any on changes or updates to Company policies or procedures, and train accordingly

Qualifications

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 and/or

Experience:  Excellent communication and interpersonal relationship skills are required. High school diploma or GED is preferred, but not required. A minimum of 2-4 years of restaurant management experience is required; 3-5 years of cooking experience is preferred.
Language Skills:  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of guests or team members of organization.
Mathematical Skills: Basic math skills.  Ability to accurately calculate addition, subtraction, multiplication and division in an efficient manner.
Reasoning Ability: The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.