Manager - Lehigh Valley Restaurant Group (posted 08/28/18)
Job Title: Manager FLSA Status: Exempt Reports To: General Manager Direct Reports: All Hourly Team Members (approximately 100)
Job Summary: Assists General Manager in the daily operations of a single unit Red Robin restaurant as part of Lehigh Valley Restaurant Group. Maintains high quality standards in regards to food production and presentation, sanitation and safety and expediency of service lines. Assists in overseeing non-exempt team members.
Essential Job Functions & Responsibilities:
Assists with the execution and oversight of team member mentoring programs and people development for all store team members.
Assists GM with selection and hiring of new team members following all RRGB and LVRG guide lines.
Assists GM with oversight of in-store training to include team members, CLCs, and MITs.
Ensures compliance with Lehigh Valley Restaurant Group/Red Robin Workplace Safety Standards/Quest for Zero at all times.
Assist in all Celebration / Orientation and insure clarification of all RRGB and LVRG guidelines.
Ensures compliance with all Lehigh Valley Restaurant Group/Red Robin Safety & Sanitation practices.
Controls labor schedules in accordance with budgeted costs and completes upon due date.
Responsible for assisting in the ordering, receipt, storage and issuing of all food, small equipment, cleaners, and paper supplies for the unit to ensure minimum loss from waste or theft.
Responsible for the check –in procedures for orders received from suppliers. This includes receiving, verifying and storing orders. Receives and inspects orders to ensure they adhere to specifications and all RRGB and Local Health codes.
Responsible for completion of twice daily line checks. Verifying proper storage, rotation and labeling of line items, checking prepped items, food temperatures, and sanitation.
Responsible for keeping up to date with all recipe changes and knowledge of Red Robin specs.
Responsible to perform weekly inventory, check proper rotation of stored items and verify labeling.
Maintains proper stock levels on china, utensils, catering supplies, and glassware.
Ensures equipment is maintained and cleaned to RRGB S2E standards.
Maintains production statistics for accuracy and efficiency of operation. Ensures that food is served in correct portions, properly garnished, and at proper temperatures.
Responsible for assisting with catering orders and ensuring all catering standards are executed properly.
Ensures control of cash receipts, cashlink drops, cash-outs. Uses Aloha to ring in orders and correct TM order errors.
Oversees dining room area. Supervises Team Members in accordance with operating policies.
Responsible for developing schedules and phase cards for daily team members in the FOH.
Responsible for 100% table touches each shift. Properly handles Guest Recovery.
Knows and executes The 18 Steps Impact Points. Utilizes and executes FOH Beautification Walkthrough.
Assists in developing Action Plans as well as follow through and the gathering of all results. Conducts One-on-Ones.
Knows and understands all RRGB S2E standards as well as enforcing team members to uphold such standards through the coaching model and six steps of feedback.
Is able to multi task in a positive manner with guest and team members.
Follows the correct steps for paperless onboarding and ensures it is completed for each new team member.
Two year associates degree or a bachelor’s degree from a four-year college desirable. Must be able to communicate and understand the primary language(s) used by team members, guests, suppliers and various publics.
Computer knowledge necessary.
Ability to deal effectively with all levels of team members essential.
Ability to defuse situations from guest feed back and team member issues.
Must have general knowledge of cost containment and cost areas to assist in generating a P&L each week.