Restaurant Manager at CITY TAP HOUSE FORT POINT LLC

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Analytical, Continuous Learning, Job Knowledge, Use of Technology, Problem Solving, Customer Service, Communications, Teamwork, Performance Coaching, Team Leadership, Delegation, Leadership, Managing People, Quality Management, Business Acumen, Cost Consciousness

Industry

Description

Job Details Job Location: City Tap Fort Point, LLC - Boston, MA 02210 Position Summary Directly supervises front of the house employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Essential Duties and Responsibilities include the following. Other duties may be assigned. Oversees the general functioning of the dining room during the meal service period, as well as the bar and cocktail service staff during operating hours, relaying information to service personnel, requesting feedback from guests as to their satisfaction, making adjustments when and where necessary Responsible for organizing work schedules for employees ensuring appropriate coverage Estimates and orders food, liquors, wines, or other beverages, and supplies Interviews, selects, counsels, appraises performance, disciplines, and other personnel actions Makes recommendations for hiring and terminations Responsible for the departmental orientation of new employees Conducts walk through prior to opening checking for proper maintenance and set up of dining area, and service staff Ensures facility is clean, organized and prepared Responsible for all meals being served properly, and according to the established policies and procedures Assists with duties of servers and bus persons, such as securing a food item for a patron, resetting a table, to ensure effective and efficient service and guest satisfaction Monitors food served relative to appearance, temperature, sanitary and quality standards, and portion control Inspects establishment and observes workers and patrons to ensure compliance with occupational, health, and safety standards Completes all administrative requirements in a timely manner Oversees the execution of banquet functions, (if applicable) Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Ramp/TIPS Certificate required within 90 days Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand and walk. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds.

Responsibilities

The Restaurant Manager oversees the dining room and bar staff, ensuring smooth operations during service. They are responsible for employee management, including hiring, training, and performance evaluation.