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Restaurant Manager

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 95101
Industry: All
Employer: The Cheesecake Factory
Job Tracking ID: 1377975459
Job Description:

Position Overview: The Restaurant Manager is responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is assigned a work group consisting of a FOH department (i.e., Front Desk) and/or a profit/cost center such as Retail or Repair and Maintenance. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group.

Key Duties & Responsibilities:

People: The Manager sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant. Our Managers demonstrate and extend same "caring for the needs of the guests" attitude with staff, demonstrating skill and care when selecting, scheduling, training, developing, mentoring, managing and leading the team according to our First Commitment: People, Our Greatest Resource.

Quality Profits: Without compromising food or beverage quality and service, our Managers set operational goals and plans to achieve or exceed written cost center budgets, then direct staff and utilizes restaurant systems, schedules, tools and procedures to attain those goals.

Operational Excellence: The Manager is responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Our Managers conduct daily line checks, manage expo, and correct any food or beverage problems before they reach the guest.

Benefits: This position offers industry-leading benefits and an average 55 hour work week with 2 days off consecutively.

Qualifications
  • Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant.
  • Must possess strong leadership skills.
  • Solid track record of success in previous assignments demonstrating upward career tracking.
  • Strong communication skills
  • Must be dependable, reliable and motivated.
  • Able to work ten hour-plus shifts, with extensive standing/walking.
  • May lift materials and/or product up to 50 pounds or more.
For additional information about our company, please visit http://www.thecheesecakefactory.com/ .

Click Here to Apply



Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.