Restaurant Manager

Job Summary

At Tender Greens, we believe that everybody is equally important to our mission and that our Restaurant Managers are the backbone of our success! We are seeking a Restaurant Manager with an epic level of positive attitude, strong work ethic who thrives in a fast-paced team environment and has a strong desire to continue to learn and grow.

Tender Greens delivers inspired food, friendly service, and great value in a comfortable space. As a Restaurant Manager, you are responsible for providing each guest with a truly wonderful experience as well as assisting the Executive Chef in the overall management of daily restaurant operations and leading the team members. It is expected that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens.

Responsibilities

As a Restaurant Manager, you are responsible for:

1. Leading Team Members by:
2. Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment.
3. Ensuring team members adhere to established policies and procedures.
4. Overseeing day-to-day practices related to Team Members, including timely completion of new hire and payroll documents, training requirements, and offboarding procedures.
5. Reviewing the completion of training checklists and certification using Tender Greens Training Certification Process.
6. Conducting daily line-ups to communicate, train, and educate team members on any changes or new processes, products, or equipment.
7. Completing daily time edits and capturing time edit signatures from employees.
8. Coaching, mentoring, and managing team member relations in partnership with the Executive Chef and People Services.
9. Ensuring all team member injuries are reported following Tender Greens protocols.
10. Ensuring employee safety training is completed timely and safety standards are adhered to.

1. Financial Management by:
2. Managing Purchase Tracker daily and ensuring operating costs are in line with the budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.

1. Executing Operational Initiatives by:
2. Following up on and resolving guest complaints either in person or by phone.
3. Ensuring all guest injuries are reported following Tender Greens protocols.
4. Supervising the opening and/or closing of the restaurant depending on schedule.
5. Ordering restaurant items including IFS, Meat, Produce, Drinks, Wine & Beer, office supplies, uniforms, gift cards, and menus.
6. Submitting and approving invoices in Plate IQ.
7. Submitting electronic expense reports (through Concur) to Accounts Payable weekly.
8. Submitting catering orders and reviewing upcoming orders daily.
9. Ensuring that Point of Sale System (Aloha & Olo) functions are conducted according to policy.
10. Completing daily line checks, monthly walkthroughs, and Hazard Checklist.
11. Conducting nightly notes and entering sales into the purchase tracker.
12. Performing other related duties as assigned or requested.

Qualification Requirements

• Strong culinary experience preferred.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office and Google Docs.
• Excellent written and verbal communication skills with a positive and outgoing personality.
• Customer service focused and solution oriented.
• Capable of delegating multiple tasks.
• Must enjoy and be able to succeed in a fast-paced and high-stress work environment.
• Ability to work a flexible schedule based on restaurant needs.
• Ongoing current Food Safety Manager certification.

Physical and Environmental Requirements

• Must be able to lift items weighing up to 50 lbs. regularly.
• Repetitive forward bend of head/neck.
• Some bending/kneeling/stooping/twisting/reaching required.
• Must be able to stand/walk for long periods of time.
• Must be able to work in a hot kitchen environment.
• Sight, speech, and hearing necessary to communicate with Team Members, Vendors, and Guests.
• Hours: Will vary, must be available to work nights & weekends.
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Pay rate for this position is $29 - $33/hour + bonus