Restaurant Manager at Monster Brewing Company

Comstock Park, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Customer Service, Problem Solving, Staff Management, Food Safety, Sanitation, Inventory Management, Scheduling, Training, Sales Management, Cost Control, Event Coordination, Beer Knowledge, Computer Literacy, Multi-tasking

Industry

Food and Beverage Services

Description

Description Objective This position is responsible for the overall daily operation and profitability of the restaurant. The Manager is responsible for ensuring excellent customer satisfaction is the number one priority of the restaurant as well as managing sales, controlling costs, supporting Front of the House and Back of the House management teams and the hourly staff. The Manager is to ensure there is daily supervision of all positions at the location during all hours of operation. The Manager liaises with the General Manager for all functional areas of the restaurant location and levels of management within. Essential Responsibilities Leadership: Demonstrate leadership and teamwork while working respectfully with all team members. Communicate clearly while demonstrating willingness to help all team members. Provide and manages safe workplace environment for all staff members. Provide and manages harassment free workplace of all staff members. Operations: Oversee daily front of the house and back of the house restaurant operations. Report any issues, concerns, or pertinent items in daily HotSchedules Manager Logbook notes. Manage reservations according to reservation policy, checks and confirms all reservations and work in coordination with the event coordinator where applicable. Ensure daily pre-shift meetings are taking place with staff to inform them of happenings in the restaurant. Ensure complete adherence to all federal and local laws including but not limited to all labor, dram shop, DABC laws and licensing requirements. Completes all assigned Area of Responsibility assigned tasks as delegated by General Manager. Service: Ensure superior service is offered to all guest and is a priority of all restaurant managers and staff. Act as an ambassador for visiting brewers, wholesale partners, retailers, and others. Assist staff with ensuring timely service while ensuring accurate execution of food items. Respond to all guest complaints and works to proactively resolve them within company procedures and guidelines. Staff: Recruit staff while working with other managers and human resources and complete all requisite employee paperwork and onboarding processes. Ensure scheduling standards and practices are being met for all staff. Manage staff including rewarding good performance, coaching sessions, written warnings, suspensions or termination. Ensure that staff adheres to company policies and procedures. Manage strong employee retention practice. Ensure that staff receives continual training necessary for job competency. Back of House: Work with Chef to ensure all food and beverage products are prepared and presented in accordance to written recipes and specifications with menu integrity. Protect consumer health with strict adherence to all sanitary and safe food handling mandates and practices. Maintain and troubleshoot all aspects of various kitchen equipment. Beer: Promote and serve CANarchy beer in a fashion that communicates the brewery’s passion for quality and excellence. Liaise and communicates with brewery management and staff. Maintain and troubleshoot all aspects of multiple, draft beer dispensing systems. Facilities: Ensure the proper standards are followed for restaurant set up, including opening and closing procedures and all security measures. Ensure all building premises are appropriately and adequately maintained, organized and secured. Maintain strict security standards to avoid theft or damage. Ensure that retail and to-go beer items are properly stocked and aesthetically maintained. Accounting: Ensure that all invoices are expeditiously accounted for accurately. Reconcile all cash at the end of the night and accurately record daily deposit. Ensure that all beer and retail item transfers from brewery to taproom are accurately entered into accounting systems. Conduct periodic inventories accurately while working with District Manager or VP. Ensure orders for all items are completed in a timely and efficient manner that provides for the financial viability operations. Additional responsibilities as assigned. Requirements Required Knowledge, Skills, and Abilities Ability to work all days, nights, weekends and holidays. Able to multi-task and prioritize responsibilities in a fast-paced environment. Ability to communicate verbally and in writing. Ability to respond to common inquiries or complaints from sales staff, distributors, co-workers and management. Ability to communicate and present information effectively before all levels of employees and management. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to analyze and solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to use logic and methods to solve problems with effective solutions. Strong computer literacy skills. Intermediate to advanced computer knowledge focusing on Microsoft Office Suite. Physical & Mental Requirements Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift 50 lbs., and lift, push or pull 165 lbs. kegs. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls. Position Snapshot Employment Type: Full-Time Job Type: Non-Exempt Pay Type: Salary Supervisor: General Manager Manages Others: Yes Minimum Education: High School Diploma or GED Required Minimum Certification: Cicerone Certified Beer Server certification ServSafe Food Handler Manager certification Alcohol certification Required Travel: 20%full-service restaurant. Age Requirement: 21 years or older Required Travel: 20% Driving Requirements: No Tools & Equipment Used: Computer, Kitchen Equipment, Draught Beer Dispensing Equipment Diversity Statement: CANarchy values a diverse and inclusive workplace and believes that a career in craft beer should be accessible to all people. We are an Equal Opportunity Employer committed to providing equal opportunities to individuals of every race, color, sex, age, national origin, religion, sexual orientation, gender identity or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. The employer retains the right to change or assign other duties to this position as a result of evolving business needs.

Responsibilities

The Restaurant Manager is responsible for the overall daily operation and profitability of the restaurant, ensuring excellent customer satisfaction and managing both front and back of house operations. This role includes supervising staff, managing reservations, ensuring compliance with laws, and maintaining a safe and harassment-free workplace.