Job Description

If you’re an energetic leader with an “I treat it like I own it” attitude who is looking for a great restaurant leadership position with an expanding organization, then this opportunity may be for you!

Fun Eats and Drinks, LLC. and its affiliate companies currently operate 11 restaurant brands with over 110 locations in more than 20 states throughout the country including Champps Kitchen & Bar, Fox & Hound Sports Tavern, Craft Republic, Bailey's Sports Grille, Joe’s Crab Shack, Brick House Tavern + Tap, Grady's BBQ, Kansas Bar & Grille, Kings Family Restaurants and more! From New York to California, we offer our guests a wide array of outstanding food and enjoyable adult beverages in a fun atmosphere. We’re a local favorite to watch your favorite sports teams and for group events.

Fun Eats and Drinks, LLC. is currently interviewing experienced, high-energy Restaurant Managers The Restaurant Manager helps support the General Manager with all operations including: profitability, sales, guest counts, the guest experience, culinary execution, cleanliness, efficiencies, cost controls, employee relations, employee staffing, day to day shift supervision, training and development, safety & security, and programs & administration. The Restaurant Manager directly supervises the hourly employees and reports directly to the General Manager.

We offer excellent compensation + bonus potential and a generous benefits program highlighted by excellent Medical, Dental, & Vision Options, a 401k Plan w/ Company Match, Paid Vacations & Sick Leave. Company paid STD, LTD, & Life coverage are added complementary perks!

Restaurant Manager Job Duties

Leadership

• Responsible for hiring, training and retaining the best talent in the industry.
• Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis.
• Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.
• Ensure safety standards are communicated to and followed by the team members each shift.
• Responsible for training team members in cleanliness and sanitation practices.
• The Leader sets the pace; therefore, you must be able to lead by example and be a role model for great performance.

Business Execution

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Controls labor cost by scheduling and assigning employees; following up on work results.

Operational Execution

• Maintains operations by executing policies and standard operating procedures; implementing production, productivity, quality, and service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with guest.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for ordering products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food/liquor cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

Skills and Qualifications:

• Ability to think like an owner and accept feedback.
• Must have a passion for customer service and putting the guest first.
• At least 2 years’ experience in a full-service Restaurant Manager role required.
• At least 1 year of experience scheduling and managing labor is required.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy,
• Decision Making
• Excellent communication skills

Working Conditions

• Stand for up to ten or more hours, be able to lift 30-50 pounds, use motion that entails pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Must be able to work late nights, weekends and holidays.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Certifications:

• A qualified candidate will have current alcohol and food certification that meets state requirements. Training will be provided by the company if certifications are not current.

We are an equal opportunity employer and promote diversity and inclusion.

Reasonable accommodations available to execute the primary requirements of the position upon request.