Restaurant Manager- Sudbury

Job title: Restaurant Manager- Sudbury

Job description: As a Restaurant Manager, you will be responsible for leading restaurant operations with a focus on delivering high-quality service.

Supervise the team that’s serving up smiles. Select, hire, train and manage all servers. Oversee day-to-day shifts, labor, guest services and sanitation. Build check averages and guest counts to support sales. Most important of all: build relationships with guests.

Role Be a role model and teacher; create an environment where you and the restaurant crew are living our principles, keeping the promises and living the non-negotiables by providing leadership to crew members who deliver a great dining experience for our guests by maintaining consistently high standards, modeling a passion for service, and attending to the details.

Responsibilities

· Arrive to work on time and ready to work, neat and well groomed, according to company dress and appearance standards.

· Build sales and guest counts through leadership of crew and being involved in the community.

· Maximize sales and profits by teaching, coaching and upholding sales and service techniques to ensure a great guest experience.

· Clearly communicate priorities concerning restaurant readiness, the menu, and promotions through pre-shift and regularly scheduled monthly departmental meetings with crew.

· Know each crew member’s name and genuinely greet and interact with crew throughout every shift.

· Model ways to delight guests and crew member to deliver an excellent guest experience.

· Proactively handle all crew and guest requests or concerns quickly with caring and fairness.

· Maintain consistent staffing levels of well-qualified front of the house & heart of the house crew by using the crew selection process.

· Manage crew performance with clear feedback, recognition, reviews, coach/teach, and discipline.

· Identify and develop crew members for future leadership roles.

· Ensure the restaurant’s appearance and cleanliness meets our guests’ expectations by upholding the highest standards including QA, sanitation levels, and equipment/facilities maintenance.

· Hold self and crew accountable for attitude, behavior, results, and the company standards/systems (such as crew appearance, three table stations, service steps).

· Inventories, orders and maintains sufficient levels of product, small wares and the tools necessary to provide an excellent experience for our guests.

· Take pride in making food and beverage look and taste great.

Knowledge and Skills

· Learn, live and teach Our Compass’ principles and promises, and the company Non-negotiables to all crew mates.

· Delegate and get work done through others.

· Learn, teach and uphold food, beverage and service standards and systems using the company training system.

· Work well with and communicate with people of different backgrounds, experience levels and personalities.

· Know the menu completely and can teach crew to describe taste, preparation, ingredients and prices of all food and beverage items.

· Learn, understand, and use the POS and BOS systems.

· Demonstrate a leadership style that creates a positive working environment and remain calm during stressful and emotional situations.

· Be organized in all areas e.g. personnel files, storage areas, side work and scheduling needs.

· Knowledge of laws and the company standards that impact business.

· Identify and develop crew members for future leadership roles.

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