Full-Time Restaurant Manager
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Job Description
We are looking for people with a passion for culinary excellence! We are committed to learning, growing and never settling for anything but the heart and soul’s best. Hungry? If you’re eager, passionate, possess a positive attitude, and serious about growing — and growing with Alan Wong’s Restaurants — we’d love to hear from you.
The Restaurant Manager is responsible for the daily operations of the restaurant in addition to recruitment, employee development, and training for Front of House employees. This position supports the activities and goals of the General Manager and Alan Wong’s Restaurants.
ESSENTIAL DUTIES:
- Supports the General Manager in achievement of operational and financial goals through attention to service standards, food quality, business development, safety, and equipment and facility maintenance and improvements.
- Directly supervises front of house staff to ensure an exceptional guest experience through upholding Alan Wong’s Restaurants standards of guest service and operations.
- Serves in the capacity of the General Manager in his/her absence.
- Ensures all opening and closing tasks are consistently performed according to standard.
- Conducts daily front of house pre-service meeting to communicate information on VIPs, special requests, and daily specials; provides feedback on service standards and objectives; makes announcements regarding company news and changes; and motivates front of house staff to optimize their performance during service.
- Maximizes attention and quality of service provided to VIP guests.
- Provides outstanding service recovery in response to guest complaints, problems, or incidents.
- Serves as point of contact for vendors including non-food and facilities suppliers.
- Conducts meetings and training sessions to elevate the knowledge and capabilities of the staff.
- Actively works to promote employee engagement and development.
- Provides ongoing performance feedback to employees. Conducts employee introductory period and annual reviews to provide formalized feedback.
- Implements and upholds company and restaurant standards. Documents and delivers progressive disciplinary action, as needed, when standards are not met.
- Schedules front of house labor based on accurate forecasting and service standard requirements.
- Responsible to recruit, interview, and select candidates for open, vacant positions.
- Leads, attends, and participates at mandatory staff meetings, management meetings, and classes. Participates in management and staff training on an ongoing basis.
- Promotes a safe working environment for all staff.
- Develops budgets and forecasts and submits to General Manager.
- Accountable for all daily revenue, front of house labor, and expense percentages based on established goals.
- Submits financial reports and analysis including daily and monthly summaries and budgets.
- Assists General Manager in developing sales and marketing strategic plans and objectives.
- Coordinates arrangements for holidays, special events, and on and off-property catered events.
- Works with the management team on cross promotions with other restaurants.
- Assists General Manager in capital improvement planning.
- Interacts with guests and customers for satisfaction and public relations purposes.
- Handles all linen, china, and silverware inventory and coaches staff to minimize loss.
- In the event of emergency or disaster situations, responsible for the safety and care of guests and restaurant employees.
- Attends and participates in general cleaning.
- Performs other duties as assigned or required.
MINIMUM QUALIFICATIONS:
- Bachelors’ degree or equivalent specializing in Travel Industry Management or a related field, or equivalent experience.
- Minimum of 4 years of similar work experience including previous experience as a
- Restaurant Manager in a fine dining establishment. Previous experience in a free-standing independent restaurant. Specialized training in management preferred. Experience in catering and banquets preferred.
- In depth knowledge of cuisine and wines. Possesses a wide understanding of cooking styles.
- Prior proven experience working in a Hawaii Regional Cuisine restaurant preferred.
- Knowledge of Asian ingredients preferred.
- Experience creating and executing budgets, schedules, and payroll cost controls. Ability to compile food, beverage, and labor cost percentages.
- Knowledge and experience in marketing and business development techniques.
- Understanding of employment laws and practices. Experience in performance management including disciplinary action and documentation.
- Experience interviewing and selecting qualified candidates.
- Requires excellent written and spoken communication, analytical, and problem solving skills.
- Requires being able to work independently; being self-motivated; using judgment and discretion; having self-control; presenting self in a professional manner; and handling stressful situations in a calm, composed manner.
- Must be able to receive and issue instructions and train staff.
- Able to work with computers to create reports, documents, and files.
- Requires frequent standing, walking and sitting, and carrying up to 50 pounds.
- Available all shifts, all days, including weekends and holidays. Schedule is determined by the needs of the business.
- Liquor Commission Manager Card required.
- Current driver’s license, satisfactory driving record, and ability to provide own method of transportation.
- Certification in CPR/First Aid preferred.
- Tuberculosis Clearance required.
At Alan Wong’s we offer a comprehensive benefits package including 2 weeks of annual vacation, health & wellness benefits (medical, dental, vision, prescription drug, chiropractic and acupuncture care), 401-k retirement plan, Aflac supplemental insurance, numerous learning, training, and educational opportunities, and an employee restaurant discount.
Email your resume and cover letter, including salary requirements to careers@alanwongs.com. Complete our employment application at www.alanwongs.com/careers.
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