Razzoos Front of House Manager (45057)

Position Overview 

Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.

Essential Duties and Responsibilities

• Effectively implement the restaurant’s initiatives in a well organized and timely manner
• Hold employees accountable for their results each shift
• Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
• Ensure a work environment that is fully in compliance with all federal, state and local laws
• Ensure Razoo’s Policies and Procedures are consistently followed by all employees
• Ensure all Operations of the restaurant meet the highest standards of quality each shift
• Ensure restaurant is consistently staffed with qualified employees each shift
• Ensure profit objectives are consistently achieved each shift
• Ensure restaurant facility and equipment are consistently up to standard
• Ensure exterior areas, i.e.,landscape, lighting and parking lot are kept in excellent condition
• Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift
• Ensure ambience (music/temp/lighting) is always right
• Ensure all financial reporting systems are followed exactly in every area of the restaurant
• Ensure costs are controlled carefully and waste is minimal
• Closing Manager – Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc.
• Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures
• Perform additional responsibilities as requested by upper management at any time
• Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins
• Basic Back-office comprehension to complete EOD/closing paperwork

Licensing Requirements

• ABC Certification – as required by state or local laws
• Manager Food Handlers Certification – as required by state or local laws

Experience/Education/Knowledge

• Integrity – must comply with cash and credit card handling policies and protect the Company’s assets
• Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service
• Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
• Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
• Critical Thinking – using logic and reasoning to identify the needs of a given situation
• Reading Comprehension – understanding written communications and documents
• Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.
• Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager
• Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
• Handwriting – legible writing skills for various Company forms and documents
• Time Sharing – the ability to shift back and forth between two or more activities or sources of information
• Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused – ability to adhere to Company safety standards at all times
• Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time
• Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management

Physical Demands

• Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.
• Move about the dining and kitchen areas quickly and carefully
• Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
• Comply with Sanitation and Safety Regulations

Working Conditions

• Fast-paced environment
• Narrow spaces behind bar, between dining tables and in kitchen area
• Several guests and co-workers moving about at same time
• Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
• Exposure to hot (kitchen) and cold (walk-ins) temperatures
• Managing many issues and tasks(employees, guests, vendors) at the same time