Restaurant Manager
Company Name:
King's Hawaiian
Based in Torrance, King's Hawaiian Retail, Inc. is a family operated retail bakery & restaurant operation. King's Hawaiian has been in business since 1950 & has a rich tradition of successful family ownership, a commitment to remain family owned, & a culture built on the aloha spirit.
Reporting to the GM the Restaurant Manager is responsible for the overall management & coordination of the front of the house (FOH) & the back of the house (BOH) emphasizing excellent guest service & the Aloha spirit. This position is responsible for providing & managing best practices that consistently drive the organizational efficiencies & effectiveness in food and service standards. You will be responsible for modeling our core values to manage the FOH operations with systems & processes that perpetuate themselves for a consistent quality of hospitable service & environment. The following positions are direct reports to the restaurant manager: Hosts, Servers, & Bus Persons with indirect responsibility to the BOH staff.
PRINCIPAL ACCOUNTABILITIES
Supervision - 25%
Clearly articulates the messaging from restaurant management.
Meets regularly with staff to evaluate & provide feedback on individual & team assigned tasks & goals.
Measures quality of food & service & develops & implements corrective action plans as needed.
Consistently enforces adherence to the company's policies & procedures including reward & recognition.
Monitors and enforces all cash handling, security, & safety procedures.
Gives ongoing feedback and conducts formal performance evaluations in a timely manner.
Operations - 25%
Maintains operational controls
Works with maintenance to ensure equipment P.M.'s (Preventative Maintenance) and emergency maintenance is performed to specified guidelines.
Responsible for steps of service standards and service with Aloha.
Responsible for the FOH recruiting process, & passing on top talent to the GM for further processing.
Responsible to meet all financial goals set by the GM.
Acts upon guest feedback to make sustained corrections or adjustments to service.
Updates as needed and implements FOH daily/weekly/monthly cleaning checklists to ensure best practice cleaning standards are met.
Planning - 15%
Creates & follows up regularly on goals for subordinates that align & drive the operating plan.
Ensures proper staffing levels are maintained & uses appropriate data for accurate scheduling.
Participates with GM to review budget variances & assists with developing plans that address any unfavorable variances.
Participates in the overall Retail Operating Planning process.
Develops project plans for FOH that align with the company priorities.
Works with the GM and Finance to develop the annual operating budget.
Coordination - 15%
Works with Marketing to successfully implement & measure promotions & special events.
Works with bakery management to ensure service & operational procedures are followed.
Processes and Systems - 10%
Reviews & recommends equipment that will improve quality, safety, and or efficiency.
Uses the schedule as a tool to drive productivity & motivation, & eliminate or minimize overtime & meal penalties.
Develops & maintains systems & processes to measure service levels so consistent service standards that meet industry & internal best practices are met.
Health and Safety - 10%
Reviews & improves upon current operating procedures that create better efficiencies & effectiveness and improves security and safety.
Conducts monthly safety training & sign off.
Best food handling standards and employee safety practices are being followed and maintained.
Maintains all food & safety government agencies & 3rd party inspection scores of 90% or higher.
Achieve safety goals complying with the King's Hawaiian safety plan.
QUALIFICATIONS
Functional and Technical Skills
College degree or some College preferred.
2 - 5 years of Restaurant Management.
Must have experience focused on service & labor controls, food & service quality & consistency, & safe food handling & sanitation.
ServSafe certification required.
Experience with BOH P.O.S. systems, & food and labor cost analysis.
Working knowledge of Hawaiian / Asian cuisines preferred.
Some bakery experience or exposure preferred.
Catering and special events exposure preferred.Estimated Salary: $20 to $28 per hour based on qualifications.
King's Hawaiian
Based in Torrance, King's Hawaiian Retail, Inc. is a family operated retail bakery & restaurant operation. King's Hawaiian has been in business since 1950 & has a rich tradition of successful family ownership, a commitment to remain family owned, & a culture built on the aloha spirit.
Reporting to the GM the Restaurant Manager is responsible for the overall management & coordination of the front of the house (FOH) & the back of the house (BOH) emphasizing excellent guest service & the Aloha spirit. This position is responsible for providing & managing best practices that consistently drive the organizational efficiencies & effectiveness in food and service standards. You will be responsible for modeling our core values to manage the FOH operations with systems & processes that perpetuate themselves for a consistent quality of hospitable service & environment. The following positions are direct reports to the restaurant manager: Hosts, Servers, & Bus Persons with indirect responsibility to the BOH staff.
PRINCIPAL ACCOUNTABILITIES
Supervision - 25%
Clearly articulates the messaging from restaurant management.
Meets regularly with staff to evaluate & provide feedback on individual & team assigned tasks & goals.
Measures quality of food & service & develops & implements corrective action plans as needed.
Consistently enforces adherence to the company's policies & procedures including reward & recognition.
Monitors and enforces all cash handling, security, & safety procedures.
Gives ongoing feedback and conducts formal performance evaluations in a timely manner.
Operations - 25%
Maintains operational controls
Works with maintenance to ensure equipment P.M.'s (Preventative Maintenance) and emergency maintenance is performed to specified guidelines.
Responsible for steps of service standards and service with Aloha.
Responsible for the FOH recruiting process, & passing on top talent to the GM for further processing.
Responsible to meet all financial goals set by the GM.
Acts upon guest feedback to make sustained corrections or adjustments to service.
Updates as needed and implements FOH daily/weekly/monthly cleaning checklists to ensure best practice cleaning standards are met.
Planning - 15%
Creates & follows up regularly on goals for subordinates that align & drive the operating plan.
Ensures proper staffing levels are maintained & uses appropriate data for accurate scheduling.
Participates with GM to review budget variances & assists with developing plans that address any unfavorable variances.
Participates in the overall Retail Operating Planning process.
Develops project plans for FOH that align with the company priorities.
Works with the GM and Finance to develop the annual operating budget.
Coordination - 15%
Works with Marketing to successfully implement & measure promotions & special events.
Works with bakery management to ensure service & operational procedures are followed.
Processes and Systems - 10%
Reviews & recommends equipment that will improve quality, safety, and or efficiency.
Uses the schedule as a tool to drive productivity & motivation, & eliminate or minimize overtime & meal penalties.
Develops & maintains systems & processes to measure service levels so consistent service standards that meet industry & internal best practices are met.
Health and Safety - 10%
Reviews & improves upon current operating procedures that create better efficiencies & effectiveness and improves security and safety.
Conducts monthly safety training & sign off.
Best food handling standards and employee safety practices are being followed and maintained.
Maintains all food & safety government agencies & 3rd party inspection scores of 90% or higher.
Achieve safety goals complying with the King's Hawaiian safety plan.
QUALIFICATIONS
Functional and Technical Skills
College degree or some College preferred.
2 - 5 years of Restaurant Management.
Must have experience focused on service & labor controls, food & service quality & consistency, & safe food handling & sanitation.
ServSafe certification required.
Experience with BOH P.O.S. systems, & food and labor cost analysis.
Working knowledge of Hawaiian / Asian cuisines preferred.
Some bakery experience or exposure preferred.
Catering and special events exposure preferred.Estimated Salary: $20 to $28 per hour based on qualifications.
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