2024-05-16
AppCast (https://www.appcast.io)
Other
/yr
full-time
employee
Chicago
Illinois
60290
United States
** Restaurant Manager - The Hampton Social**
** Parker Hospitality Chicago, Illinois, United States (On-site)**
** Posted 3 weeks ago**
Full-time
Management
Restaurants
Food and Beverage Services
Hospitality
Sign in to easily apply to **Restaurant Manager - The Hampton Social** - **Parker Hospitality** with your saved information. You can also . Restaurant Manager - The Hampton Social
Parker Hospitality Chicago, Illinois, United States (On-site)
Restaurant Manager - The Hampton Social
Parker Hospitality Chicago, Illinois, United States (On-site)
Restaurant Manager - The Hampton Social
Parker Hospitality Chicago, Illinois, United States (On-site)
Please enter a valid answer
If you enjoy developing and coaching, are a leader who exudes empathy, enjoys food and cultivating guest relationships then Parker Restaurant Group-The Hampton Social might be the opportunity for you.
**Summary of Position:**
The Restaurant Manager will manage the staff and operation of our establishment. The successful candidate will be responsible for the implementation of our restaurants policies and procedures, and will participate in achieving our revenue objectives. The Restaurant Manager will ensure that staff remain compliant with all local, state and federal laws, and that customers needs are promptly met.
**Core Values:**
* Find a Way - We will always find the best solution for all guests and team members.
* Positive Passion - We will be optimistic in our passion for what we do.
* Always Learning, Always Teaching- We will continue to teach, learn and encourage creativity and development.
* Respect and Care- We will be respectful of our team, our community and our guests.
* Hospitality Excellence - We provide an elevated level of service that thinks big. Relentless pursuit of exceeding guests' expectations and charming them along the way. We take pride in our home, so all our guests have to do is relax and enjoy
**Essential Functions:**
* Train and supervise staff
* Ensure all food safety procedures are strictly adhered to according to sanitary regulations
* Work closely with management to meet revenue objectives
* Implement appropriate strategies to resolve adverse trends and improve sales
* Maintain safe working conditions
* Follow company policies and procedures regarding the handling of cash, property, products and equipment
* Audit inventory levels to ensure product availability, and order products as necessary
**Duties and Responsibilities:**
* Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
* Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
* Ensure that all food and products are consistently prepared and served according to the establishment's recipes, portioning, cooking and serving standards.
* Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
* Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
* Fill in where needed to ensure guest service standards and efficient operations.
* Continually strive to develop the staff in all areas of managerial and professional development.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the establishment's preventative maintenance programs.
* Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
* Oversee and ensure that establishment's policies on employee performance appraisals are followed and completed on a timely basis.
* 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.
* Be knowledgeable of establishment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
* Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
* Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
* Assists GM with inventory of liquor, beer, wine and drink supplies
* Ensures staff is properly trained and informed on new menu offerings through regular information sheets/education for new products
* Instills a creative, collaborative environment among the staff
* Accept direction and constructive criticism from management.
* Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
* Maintain a positive, pleasant attitude every shift.
* Must be able to stand or walk for the majority of a shift.
* Must be able to work at approximately 36 table/bar and reach 36.
* Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
* Must be able to reach (6 to overhead), bend, stoop, wipe.
* Must be willing to perform other duties assigned as needed.
**Benefits and Compensation:**
* Medical
* Dental
* Vision
* Bonus Eligibility
* PTO
* 401K
**Desired Qualifications:**
* Must be at least 21 years of age.
* Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
* Excellent interpersonal communication skills
* Exceptional organization and leadership skills
* Dependable and reliable
* Ability to work flexible hours, including nights and weekends
* Bachelor's degree preferred.
* Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
* Possess excellent basic math skills and have the ability to operate a point of sale system.
* Must have the stamina to work 50 to 60 hours per week.
**Key Measures:**
* Effective interdepartmental collaboration and communication.
* Development of hourly Front of House staff members.
* Assist company efforts to optimize labor & product costs
* Maintain departmental budget expectations
****Compensation Based on Experience***
