Regional Technical Manager Jobs in Hawaii

et al. in Kahala Mkt. by Foodland is now hiring for an Assistant Restaurant Manager to join our team. We are seeking high energy, creative professionals who have management experience in the restaurant industry, possess extensive food & beverage knowledge, strong financial management skills, a passion for providing excellent customer service, and a strong desire to deliver exceptional food experiences to all guests.

Position Summary:

The Assistant Restaurant Manager position must observe and enforce all restaurant and company policies and actively support the Restaurant Manager. They are responsible to perform all duties of the Restaurant Manager in their absence and contribute to profitable operation of the restaurant. The Assistant Restaurant Manager is responsible for upholding the guest experience to expected standards for both the dine in and the takeout experience in the restaurant/bar. They must be able to handle guest complaints and ensure that restaurant personnel are delivering expected service standards at all times. The Assistant Restaurant Manager must maintain a neat, well-groomed personal appearance, observe company dress code and abide by all company policies and procedures.

General Expectations

• Act with integrity, honesty and knowledge that promote the culture, values, and mission of company.
• Ensure that guests feel welcome and are given responsive, professional, gracious service
• Perform all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand and practice the philosophy and values of company.
• Represent professionally through effective communication, cooperation, and relationships with business partners.
• Provide leadership for a culture and work environment based upon professionalism and respect; fosters opportunities for staff to learn, grow and develop their abilities.
• Master and teacher of all programs, procedures, standards, specifications, guidelines, and training programs.
• Handles employee questions and concerns with tact and care
• Monitors employees to ensure performance expectations are met
• Provides feedback to employees based on observation of service behaviors
• Assists in supervising daily shift operations
• Supervises restaurant and all related areas in the absence of the Restaurant Manager
• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

Conducting Day-to-Day Restaurant Operations

• Leadership: Monitors and observes service delivery by all employees and provides feedback to employees to ensure the guest receive service standards in place.
• Guest Experience: Proactively engages each table in the restaurant throughout the shift to engage with the guest on the service experience provided by the service team.
• Staff Support: Ensures all employees have proper supplies, equipment and is in proper uniform.
• Communication: Effectively communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
• Operational Excellence
• Ensures compliance with restaurant policies, standards and procedures.
• Monitors alcohol beverage service in compliance with local laws.
• Manages to achieve or exceed daily, weekly, and quarterly budgeted sales and labor goals.
• Performs all duties of restaurant employees and related departments as necessary.
• Opens and closes restaurant shifts.

Providing Exceptional Customer Service

• Executes proactive table visits to interacts with guests to obtain feedback on product quality and service levels.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Verify and motivates employees to provide excellent customer service within guidelines.
• Handles guest problems and complaints, resolving the issue before the guest exits.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Assists in the review of comment cards and guest satisfaction results with employees.

Conducting Human Resource Activities

• Supervises on-going training initiatives.
• Uses available on the job training tools for employees.
• Communicates performance expectations in accordance with job descriptions for each position.
• Coach and counsels’ employees regarding performance on an on-going basis.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor.
• Supervises daily shift operations in absence of Restaurant Manager.

Education Requirements

• High school diploma or equivalent
• 2 years of experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Training, Skills, Experience Requirements

• Must have prior managerial experience in the restaurant industry
• Must have experience working in a high-volume food service establishment.
• Familiarity with restaurant management software, like OpenTable and NCR Silver Pro.
• Financial management skills
• Possesses administrative skills: working knowledge of spreadsheet, database, word processing programs, email
• Working knowledge of general office equipment use such as copier, fax, scanner
• Passionate about food and beverage with a great palette and sense of presentation.
• Ability to handle multiple tasks, adapt to change and work well in an environment with time constraints.
• Ability to take directions and instructions in a positive and efficient manner.
• Ability to develop, implement and maintain systems for the front of house staff.
• Ability to troubleshoot effectively.
• Detail-oriented with good organizational skills, performing work accurately and efficiently while meeting deadlines.
• Demonstrated excellent communication skills, both oral and written.
• Ability to implement and enforce departmental policy and procedures for front of house staff.
• Ability to effectively train and develop staff and build team morale.
• Ability to hold others accountable for following company standards and procedures.
• Ability to brainstorm new ideas.
• Demonstrated effective leadership skills including delegation skills.
• Ability to analyze budgets including labor, food and applicable direct operating costs.
• Able to work independently and on a team.
• Willingness to be open, to learn, and take on new responsibilities.
• Regular, predictable attendance.

Physical/Travel/Time Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Sitting at a desk or table working on a computer, walking. Vision, hearing, speech, and literacy (critical). Lifting, pushing, pulling 50 lbs., bending, kneeling, continuously standing. Using chemical agents or wearing protective clothing.

The travel demands require the candidate to be able to travel to other restaurant and/or bar sites for coverage as needed.

The time demands require the candidate to be able to work flexible scheduling including weekend and holidays to accommodate business levels.

Other Requirements

• Must have TB Clearance
• Must comply with all company policies and requirements

To apply, submit your resume to this posting.

With a commitment to diversity and inclusion, all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, gender identity, sexual orientation, national origin, protected veteran status, disability status, marital status, genetic information, or any other characteristic protected by federal, state or local laws.

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Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience

• 2 year(s): Experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Education

• High School or better

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.