Restaurant Manager

RESTAURANT MANAGER

Job Description
Location:Various Locations- Inland and OC, CA Status:Full Time, Hourly Non-Exempt
Requirement:Must have supervisory experience, food service management experience, and required certifications

Job Summary
This individual will be responsible for overseeing and directing the seamless running of food and beverage operations at the restaurant while ensuring that the standards of excellence are met. In coordination with his/her counterpart, the Restaurant Manager will supervise employees and support financial responsibilities. Your responsibilities will primarily involve hands-on leadership during shifts, working to address immediate operational needs, manage staffing during peak times, and ensure a consistent and high-quality guest experience.

Hourly Manager Job Description Key Responsibilities:
Operational Management:
Supervise daily operations of the restaurant during assigned shifts, including overseeing opening and closing procedures.
Ensure smooth coordination between the dining room and kitchen to guarantee timely food delivery and efficient service.
Handle customer inquiries, concerns, and feedback promptly and professionally.
Maintain high standards of food quality, presentation, and consistency across all shifts.
Support front-of-house employees during busy periods, such as lunch and dinner rushes, by assisting with tasks as needed.
Monitor daily revenue and expenses during your shift and report issues to senior management.
oAid front of house employees with tasks as needed during the lunch and dinner rush or other busy periods.

Staffing and Scheduling:
Create staff schedules for assigned shifts, ensuring adequate coverage while managing labor costs effectively.
Handle shift changes, last-minute call-ins, and replacements for absent staff during shifts.
Assist with the recruitment, training, and supervision of restaurant staff, including servers, hosts/hostesses, and kitchen personnel.

Customer Service:
Foster a welcoming and friendly atmosphere for guests, ensuring exceptional customer experiences.
Address and resolve customer complaints or issues, striving to exceed guest expectations.
Encourage staff to interact with customers and provide personalized service during their shift.
Inventory and Ordering:
Monitor inventory levels of food, beverages, and supplies during shifts, and place orders as needed.
Oversee inventory rotation and storage to minimize waste and maintain product freshness.
Health and Safety:
Ensure compliance with health and safety regulations, including proper food handling and sanitation standards during shifts.
Conduct regular restaurant inspections to identify and address potential hazards.
Train staff on safety protocols and emergency procedures during shifts as needed.
Collaboration and Team Support:
Work closely with other managers and staff to ensure smooth operations across all shifts.
Coordinate with the culinary team to help develop and update the menu, reflecting customer preferences and seasonal availability.
Collaborate with marketing and PR teams to promote the restaurants offerings and events.
Support senior management with other duties as needed to ensure the restaurants success.
Additional Responsibilities:
Perform other duties as assigned by senior management, based on operational needs.
Key Qualifications:
Ability to manage multiple tasks and work in a fast-paced environment.
Strong leadership skills and the ability to manage and motivate a team.
Excellent customer service skills with a focus on guest satisfaction.
Knowledge of food safety and sanitation practices.
Flexible schedule with the ability to work nights, weekends, and holidays.

Skills and Qualifications:
High School Diploma or equivalent required (Bachelors Degree preferred)
Proof of eligibility to work in the United States
Valid Drivers License
21+ years of age
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public (Fluency in Spanish and other languages is a plus)
Experience in food safety and planning
Knowledge of profitability analysis and budgeting, cost of sales, purchasing, receiving, inventories and cost controls

Knowledge of state and local laws as it applies to liquor, beer and spirits labor, and health code regulations
Experience with POS (TOAST) systems and back-office reporting systems
Familiarity with proper lifting techniques
At least 1-3 years of relevant experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
Strong problem solving, communication, and time management skills
Operational knowledge of cash handling procedures and food service equipment
Excellent interpersonal, verbal, and written communication skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet
ServSafe Food Manager Certification or Prometric Food Manager Certification (required)
CA Responsible Beverage Service (required)

WORKING CONDITIONS
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

Small to medium office or shared work space
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high-volume, full-service restaurant. Very "hands on style of management"
Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift to 50 lbs.

Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Rodrigos Mexican Grill is an equal opportunity employer. At Rodrigos Mexican Grill, we are committed to treating all applicants and employees fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Rodrigos Mexican Grill will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of all applicable Ban the Box laws, regulations and local ordinances.