MHBC Tilikum Station Restaurant Manager at Timberline

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant management, Staff training, Inventory management, Customer service, Budgeting, Food safety, Scheduling, Leadership, Communication, Microsoft Word, Excel, Outlook, Micros, Conflict resolution, Recruitment

Industry

Real Estate

Description

Description Maintain the restaurant’s revenue, profitability and quality goals on a daily basis. Ensure efficient restaurant operations with the customer’s experience as the prime directive. Maintain high production, productivity, quality and customer-service standards. Requirements Oversee all aspects of daily operations and administrative duties of MHBC Tilikum Station. Work with MHBC Regional Manager to continually improve and develop the menu at MHBC Tilikum Station. Ensure the quality of our services and products are of the highest levels and meet our standards at all times. Explore and implement new ways to improve upon our guest’s experience. Lead MHBC Tilikum staff meetings on a regular basis. Ensure all MHBC Tilikum employees have valid Oregon Food Handler’s and OLCC permits. Ensure proper scheduling based on anticipated business levels, using all available forecasting tools. Maintain accurate clock in/outs, monitor overtime in Paylocity on a daily basis. Develop and maintain working systems for proper handling of food products, beer and wine in order to ensure profitability and high degree of control. Train all staff to proficiency for job duties standards and functions. Ensure sanitation standards regarding food, personnel and workplace are followed as described by the Health Department. Ensure efficient communication with staff and shift leads. Create and set new standards of quality control in both product and service. Ensure labor, food cost and beverage costs are controlled and budget targets are achieved. Responsible for hiring, reviews and corrective action procedures. Responsible for coordinating training programs with MHBC Regional Manager and HR Manager. Display high level of leadership and professionalism in all aspects of work. Ensure staff is properly groomed, in proper uniform and report to work on a timely basis. Promote good working rapport in a non-adversary manner among staff members and company personnel. Actively recruit new employees and assure proper training in a timely fashion. Must be able to work weekends, holidays and nights. Must be able to perform all duties of staff that report to this position. Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace. Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present. Present a professional, quality image at all times. Exercise sound judgment and awareness regarding language, behavior, and dress and grooming. Regular and reliable attendance. QUALIFICATIONS: Must have service-oriented personality. Must be detail oriented with ability to set and meet high customer service standards. Must have proper etiquette while conversing with guests. Must have detailed knowledge of all menu offerings. Must be proficient in up selling of products and services. Must know and follow all proper service procedures. Must know and follow all proper reservation procedures. Must have excellent knowledge of Outlook, Microsoft Word, Excel and Micros. Must be able to multi-task work under pressure. Must have valid OLCC and Oregon Food Handlers permit. PHYSICAL REQUIREMENTS: Must be able to lift 50 lbs. Must be flexible and capable of bending, twisting and kneeling. Must be able to work on feet, stand and walk for up to 8 hours at a time. Must be able to keep up with the pace of the department demands of the position.

Responsibilities

The Restaurant Manager is responsible for overseeing daily operations, ensuring profitability, and maintaining high standards of service and product quality. They lead staff, manage scheduling, control costs, and ensure compliance with health and safety regulations.