Shift Lead

Company: Ridgemont Hospitality

Location: Cranford

Closing Date: 04/11/2024

Salary: £125 - £150 Per Annum

Hours: Full Time

Type: Permanent

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Job Requirements / Description

Ani Ramen is hiring a Shift Lead for our Cranford location!

Montclair Hospitality Group (MHG) , founded in 2014, is a global hospitality company focused on curating the world’s leading dining concepts, restaurant brands and critically acclaimed culinary experiences. MHG currently boasts popular restaurant brands including Ani Ramen House and pastaRAMEN, (by James Beard nominated Chef Robbie Felice ). New restaurant concepts in the works include collaborations with some of the world’s most renowned chefs including a new global dining concept with famed Iron Chef Masaharu Morimoto and MM Management LLC.
Working to disrupt the food and beverage industry, the MHG team creates high-touch brand experiences that are rooted in service and design to transport guests on a unique culinary journey and to places both familiar and extraordinary. MHG currently operates in New York, New Jersey, Miami and plans for expansion with new concepts in California, Las Vegas, Nevada and other exciting upcoming cities. For more information visit: .

The shift lead position is an extension of our management team responsible for day-to-day operation of the store. The potential candidate will be able to supervise and manage other employees in their role ensuring all company policies and procedures are being held to expectations and guest experience is delivered based on company’s brand standards.

Responsibilities:

Operational Excellence:
- Complete operational excellence checklist during your shifts and review with GM for calibration and follow ups.
- Identify opportunities during walk-through and assign task to staff to follow up and correct opportunities during each shift.
- Monitor and manage day-to-day operations to ensure adherence to standards and guidelines.
Guest Experience:
- Uphold the restaurant's reputation for delivering outstanding service and a refined dining experience.
- Engage with guests to ensure their needs are met and provide personalized service, addressing any concerns promptly and professionally.
- Ensure the team maintains a welcoming and hospitable atmosphere, reflecting the restaurant's brand and values.
Team Leadership:
- Lead and motivate a diverse team of restaurant staff, including servers, runners, bussers, hosts/hostesses, bartenders, and kitchen staff.
- Conduct training sessions and provide ongoing coaching to enhance staff performance and maintain a high level of service.
- Foster a positive and collaborative work environment that encourages teamwork and professional growth.
Financial Management:
- Understand daily sales and labor goal and make sure staffing plans and execution is set to meet set goals through pre-shifts and other incentives and decision making throughout the shifts.
Health and Safety Compliance:
- Ensure strict adherence to health, safety, and sanitation regulations, maintaining a clean and hygienic environment.
- Collaborate with the team to implement and uphold COVID-19 safety protocols and guidelines.
Reporting and Communication:
- Generate reports on operational performance, financial metrics, and guest feedback for review by the General Manager and Regional Manager.
Review and approve timecards daily to ensure accuracy and correct any violations. Process payroll accurately and on time.
All communication from home office is acknowledged and communicated to the team. All company roll-outs are planned and executed to standard. Training validation is completed and submitted on time.
Manages time appropriately to accomplish all tasks. Works well under pressure, has a good understanding of strategic planning and problem solving.
Monitors all repair and maintenance issues and makes it a high priority to resolve.
Understands and executes all new and ongoing marketing promotions.
Review and manage all reservation platforms to maximize the sales opportunities and protect the guest experience.
Work with General manager and the regional team to address any roadblocks and opportunities within the store.

Requirements:

Minimum of 1 year of progressive experience in comparable restaurants as a manager/supervisor.
Exceptional interpersonal and communication skills, with the ability to interact effectively with guests, staff, and management.
Strong understanding of restaurant operations, including food and beverage, service standards, and industry trends.
Detail-oriented with a passion for maintaining the highest levels of quality and professionalism.
Must be Serve Safe certified.
Must be able to work a flexible schedule to include days, nights, weekends, and holidays.

We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.