We are looking for an energetic and dependable Manager to lead to our team. A great attitude and being team-oriented are a must. We are a premier fondue restaurant located in the Chicago Suburbs, and our mission is to provide the Perfect Night Out to our guests and a positive work environment for our team members. We strive to offer a warm, friendly, and positive environment that promotes teamwork. We offer a bonus program, health insurance, meal benefits, and opportunity to grow past Manager. The Manager is responsible for implementing and maintaining all operational procedures and programs related to front of house (FOH), heart of house (HOH), and guest-related service operations. They must be a positive, consistent leadership role model to other managers, and hourly team members, ensuring the Perfect Night Out®.
The Manager must be a positive, consistent leadership role-model to hourly staff and managers. Qualification Requirements: The individual must be able to provide the Perfect Night Out® to the guests and staff as well as run fiscally sound operations, accomplished through a standard list of Manager expectations that are typical of polished casual restaurants, some of which are listed below for reference. Education & Experience: The individual should have a high school diploma or equivalent. Should have been a Manager at a full-service restaurant for a minimum of two (2) years, or must have been a General Manager at a full-service restaurant for a minimum of one (1) year; or must currently be a successful Assistant Manager at Melting Pot for a minimum of one (1) year. The individual is required to be ServSafe Food and Alcohol Safety certified based on local requirements.

Responsibilities:

• Have a working understanding of financial reports, including but not limited to Profit & Loss statements. Capable of creating action plans to address opportunities identified in financial reports.
• Have 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 issues.
• 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 Front-of-the-House and Heart of House labor costs 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 Front-of-the-House and Heart-of-House team members.
• Is capable of maximizing bar/beverage cost controls and sales through training, monitoring, and inventory controls.
• Is detail-oriented and understands how to effectively manage a shift through regular practices such as checklists and routines.
• Is capable of performing regular kitchen line, food safety, and temperature checks to ensure the efficiency of kitchen operations.
• Is an effective communicator in a professional and positive manner with other members of management and staff.
• Can implement and execute local marketing initiatives.
• Has an ownership-mentality that will ensure successful daily execution of operations.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggests alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required that affect the Melting Pot concept.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

EDUCATION AND EXPERIENCE:

Minimum high school graduate. Minimum one year as a Manager in an upscale-casual or other high-end restaurant concept. Consideration will be given for acceptable experience earned in the Melting Pot system. Food safety certification required.

LANGUAGE SKILLS:

Ability to read, write, and communicate in English. Additional languages are encouraged. Ability to write, analyze, and evaluate operating reports, manuals, internal & external business correspondence, and use e-mail, computer skills. Present information in an organized and accurate, clear, concise format.

MATHEMATICAL AND REASONING ABILITIES:

Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections. Ability to define problems, collect data/information to draw conclusions, and make sound training & business decisions.

REQUIREMENTS

• Minimum 2 years’ experience working as RM in a similar restaurant concept.
• Demonstrated track record of strong leadership and ability to lead high performing teams.
• Demonstrated ability to achieve positive financial results.
• Is genuinely hospitable, warm, sensitive, and polite to our Guests.
• Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills. Excellent problem resolution/Guest recovery skills.
• Attention to detail and analytical skills.
• Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
• Remains positive and calm under stressful conditions.
• High-level organizational skills.
• Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Commits to professional and personal self-development.
• Basset & Sanitation Certifications

• Have a working understanding of financial reports, including but not limited to Profit & Loss statements. Capable of creating action plans to address opportunities identified in financial reports.
• Have 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 issues.
• 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 Front-of-the-House and Heart of House labor costs 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 Front-of-the-House and Heart-of-House team members.
• Is capable of maximizing bar/beverage cost controls and sales through training, monitoring, and inventory controls.
• Is detail-oriented and understands how to effectively manage a shift through regular practices such as checklists and routines.
• Is capable of performing regular kitchen line, food safety, and temperature checks to ensure the efficiency of kitchen operations.
• Is an effective communicator in a professional and positive manner with other members of management and staff.
• Can implement and execute local marketing initiatives.
• Has an ownership-mentality that will ensure successful daily execution of operations