Melting Pot is hiring a Restaurant Manager!
As the General Manager, you’ll never be bored. You’ll be the assistant to the Owner and responsible for making sure our restaurant runs smoothly.
The GM is responsible for implementing and maintaining all operational procedures and programs related to front of the house and guest-related service operations. He / she must provide a positive, consistent leadership role model to hourly staff; ensuring the Perfect Night Out.

EDUCATION & EXPERIENCE

At a minimum, candidates must have a high school diploma or equivalent.
Candidates must have been, at a minimum, an Assistant Manager or FOH Manager in a full service, upscale-casual or other high-end restaurant concept for a minimum of three (3) years; consideration is given for acceptable experience earned.

REQUIREMENTS

• Extensive food and beverage knowledge, and the ability to remember and recall ingredients and dishes to inform customers and wait staff.
• Great leadership skills
• Familiarity with restaurant management software
• Demonstrated ability to coordinate a staff
• Minimum of 3 years of Full Service Restaurant Management

• Has a working understanding of financial reports, including but not limited to Profit & Loss statements, and is capable of creating action plans to address opportunities identified in financial reports.
• Has a working understanding of basic cash-control procedures for the restaurant industry.
• Understands building sanitation and maintenance and is capable of identifying, communicating and remedying any maintenance, sanitation or safety issue.
• Understands food quality and service standards and is capable of training staff on and monitoring compliance with company standards for food preparation and service.
• Understands how to monitor the front of the house through evaluation of training, productivity and weekly labor projections, and is capable of adjusting to ensure that all budgetary goals are met
• Is capable of evaluating and developing FOH team members.
• Is capable of maximizing bar/beverage cost controls and sales through training, monitoring, inventory controls and POS pricing structures.
• Is detail-oriented and understands how to effectively manage a shift through regular practices such as checklists and routines.
• Is an effective communicator with other members of management and with staff. Has the ability to communicate in a professional and positive manner.
• Can implement and execute local marketing initiatives.
• Is capable of performing any position in the kitchen; is capable of producing all recipes with perfection.
• Must be able to consistently perform food safety, temperature and quality line checks along side the Kitchen Manager to include temperature, flavor, and observational checks to ensure efficiency, quality and safe kitchen operations.
• Has an ownership-mentality that will ensure daily successful execution of operations.
• Ensuring that our restaurant is fully and appropriately staffed at all times.
• Maintaining operational excellence so our restaurant is running efficiently and effectively.
• Ensuring that all laws, regulations, and guidelines are being followed
• Creating a restaurant atmosphere that both patrons and employees enjoy
• Various other tasks as needed or required.