Management at The Tap - Restaurant

The Tap

Jul 08, 2017 - Bloomington


PLEASE DO NOT APPLY for this position if you DO NOT have at least 1 YEAR experience in RESTAURANT MANAGEMENT. 

 

Position Summary and Mission

He/she helps GM to lead the restaurant team to achieve personal and company growth in Sales, Profits, Operations & Quality Standards and People practices.

 

Summary of Key Responsibilities

 

SALES AND PROFITS

  • Assists the General Manager with operational planning and execution to grow guest counts and sales
  • Maximizes profits by controlling expenses within established budget guidelines and thru using productivity & efficiency tools for food and labor costs.
  • Manages kitchen department finances including ordering, receiving, inventory costing & reporting, inventory analysis and problem solving
  • Ensure his/her restaurant meet or exceed  sanitation and quality standards.
  • Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required.

 

 PEOPLE DEVELOPMENT

  • Develops self and Shift Managers through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
  • Provides coaching and feedback on an on-going basis, reinforcing Core Values consistently
  • Uses consistent practices in managing performance problems, accurately and consistently documenting performance issues, confronting teammates regarding performance and reports in a timely order.

 

Physical Requirements

  • Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
  • Move throughout the restaurant for extended periods of time (up to 10-12 hours per day),
  • Move 50 lbs. for distances of up to 10 ft
  • Understand and respond to team members’ and guests’ requests in a loud environment.
  • Perform basic math and understand finances and cost management.

Desired Skills and Experience

  • Must have a thorough understanding of operating and management techniques as they apply to the restaurant industry.
  • Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. Must be able to read, write and effectively communicate in the English language.
  • Must possess the ability to maintain confidentiality; ability to demonstrate strong accounting, analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress; ability to demonstrate sound decision-making skills.
  • Must possess strong interpersonal skills requiring the ability to resolve conflicting interests with the goal of obtaining cooperation.
  • Proficiency in Microsoft Office Suite (Excel spreadsheets, Outlook, Word) is required.
  • Uses sound judgment in day-to-day decisions by applying the company’s Vision, Values and Culture.

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