Floor Manager

The Restaurant Manager, along with the GM and the Barrel Back management team, is responsible for the successful operation of the Barrel Back Restaurant.
*ESSENTIAL DUTIES AND RESPONSIBILITIES* *· Staffing and Training* * Ensure that the restaurant has the correct amount of labor in each area at all times and that they are properly trained and supervised.
* Continually train and develop restaurant staff, and support and lead floor supervisors.
* Regularly meet with floor supervisors to review their responsibilities.
* Make sure that employee performance appraisals are being done in a timely manner and in accordance with restaurant policies.
* Understand restaurant policies regarding personnel and administer fair and consistent corrective action for any and all violations of restaurant policies, rules and procedures.
* Ensure that anyone serving alcohol is Safe Serve Certified according to the law.
*· Restaurant Operations* * Make sure that all guests feel welcome and receive top-notch service at all times.
* Achieve restaurant objectives in sales, service, quality, cleanliness, restaurant appearance through proper training and management of employees.
* Ensure that guests receive a consistent food, beverage and service experience through proper training and management of employees.
* Ensure that alcohol products are prepared and portioned according to the restaurant recipe and serving guidelines.
* Make sure facilities and equipment are always clean and maintained.
* Properly inspect and receive inventory from vendors.
Maintain an accurate inventory and audit monthly.
* Schedule labor to meet the budget while also providing excellent service to restaurant customers.
*· General Business* * Effectively market the restaurant through appropriate print or social media, as well as community outreach * Brand Management for restaurant – inclusive of all Social Media and product photography in a manner which enhances the Brand and facilitates sales growth * Manage key restaurant performance areas and guide the guest service scores.
* Work with Accounting to control cash receipts and cash expenses in accordance with accounting best practices.
* Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the Group, employees and guests.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Any other task as requested by supervisor *· Events Management Responsibilities:* * Work with the Sales Department to price, schedule, plan and successfully communicate the details of events, such as weddings and corporate events.
*Knowledge, Skills, Abilities* To perform the job successfully, an individual should demonstrate the following competencies: Administration and Management: Knowledge of business and management principles involved in planning, leadership technique, restaurant operations, and coordination of staff.
Accounting and Analysis: Able to read and understand financial statements, budgets and forecasts and act on the data.
Communication: Able to interact professionally with colleagues, clients, and company personnel, able to clearly and effectively communicate information both orally and in writing Training: Able to clearly document company procedures and policies and train staff and employees on procedures and policies.
*QUALIFICATIONS* The requirements listed below are representative of the knowledge, skill, and ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
· Education/Experience: High school diploma required.
Bachelor’s degree preferred.
Minimum 3 years restaurant management experience required.
· Computer Skills: Microsoft Office experience required.
Experience with Aloha and Quickbooks preferred.
· Characteristics: Posses humility, willingness to serve, and the ability to teach.
Clearly convey a passion for the business, the customers, and the team members *WORK ENVIRONMENT and PHYSICAL DEMANDS* The work environment and physical demands listed below are representative of those an employee encounters while performing the essential functions of the job.
Reasonable accommodations may be made to enable individuals with disabilities.
* Work Environment: The noise level in the work environment is quiet to loud.
Work is done in an office, restaurant, bar or kitchen.
* Physical Demands: While performing the duties of the job, the employee is regularly required to sit for extended periods of time, regularly required to stand and walk.
Employee regularly uses hands and fingers to touch, feel, handle.
Employee regularly stoops, kneels, bend at the waist, and reaches.
Employee is frequently required to speak and hear.
Must be able to lift up to 50 pounds on occasion.
Employee must have stamina to work 50 hours per week.
Job Type: Full-time Pay: $23.
00 - $28.
00 per hour Benefits: * Dental insurance * Employee discount * Health insurance * Paid time off * Vision insurance Experience level: * 3 years Restaurant type: * Bar * Casual dining restaurant Shift: * 10 hour shift * 12 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Weekends as needed Work Location: In person