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Form of workJob Description
Position: Assistant House Manager
Reports To: Owner, House Manager, Novo Restaurant + Blue Mango Executive Team
Classification: Salary, Exempt
Pay Range: $65-68k, plus a quarterly opportunity for profit performance bonus
Benefits: Paid Time Off (Starts accruing vacation at 90 days of employment, earning 2 weeks paid vacation in your first year of employment. Ability to earn up to 4 weeks of paid vacation per year, with tenure), Eligibility for Medical Coverage, Eligibility to participate in profit performance bonus program, Employee Discounts/Referral Bonuses.
Our Mission: To delight every guest with remarkable dining and hospitality experiences that keep them returning
Our Core Values: Authenticity - Enthusiasm - Respect
About the Company:
Novo Restaurant has become known as a favorite for both locals and visitors alike due to its beautiful creekside ambiance, friendly service and eclectic and creative menu. While the menu has many core dishes, there is plenty of room for creativity throughout the menu as we make four seasonal menu changes per year, plus run at least one daily special for all meal services.
We are a company who walks the talk in terms of not only making it our mission to create a remarkable dining & hospitality experience for our guests, but also trying to create a remarkable experience for our employees. We value work-life balance and while this is a salaried role, we commit work-life balance to our salaried employees through our staffing models, our leadership support systems, by providing great paid vacation benefits and maintaining ongoing and open communication regarding performance goals and progress.
The primary goals for the management team are:
To lead the team while embracing our mission & core values.
To build sales through creating customer loyalty, attracting new customers, and increasing check averages.
To maintain tight cost controls for a healthy bottom line that benefits all staff.
To constantly train and educate staff on service standards, ever-changing products, and general information.
Summary of Position:
To assist the FOH Management in overseeing and coordinating the planning, organizing, training and leadership necessary to achieve objectives in sales, labor costs, employee retention, guest service/ satisfaction, and sanitation and cleanliness.
To be a positive role model to staff, exhibiting gracious & genuine hospitality to all staff & guests.
Primary Duties and Responsibilities:
Culture, Mission and Values
First and foremost is it important that this position is in place to ensure Novo operates smoothly, but also with a positive culture in the forefront: One that is in alignment with our mission and core values and placed an emphasis on the team over the individual
Represent company policy and correct employee etiquette at all times as an example for FOH to follow.
Ensure communication with the Executive Chef and BOH staff is positive to maximize customer satisfaction for all Novo guests and provide feedback between both departments to improve their operations.
Ensure that all guests feel welcome and are given responsive, friendly and exceptional service at all times.
Address all customer complaints promptly and follow through with each situation until guest satisfaction is fully achieved. This can be accomplished through the office manager in cases of online reviews. However, customer calls/complaints should be handled by the House Manager with empathy and grace.
Enthusiastically & continually develop staff in all areas of managerial and professional development and invest in staff progress on an individual basis through consistently scheduled one-on-one sessions and performance evaluations.
Constantly provide staff with positive reinforcement to boost morale when deserved and give constructive feedback whenever necessary to provide the opportunity for progress to be made.
Maintaining Standards and Policies
Understand completely all of the company’s policies, procedures, standards, specifications, guidelines and training programs & ensure that policies & procedures of the company are adhered to. Including administering prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Maintain job descriptions, orientation forms, training manuals, & checklists for FOH in collaboration with the House manager and HR Coordinator
Adhere to Best HR Practices for selection, hiring, onboarding, appraisals, discipline & termination of all FOH employees. Ensure you are following proper documentation protocols and hold the rest of the management team accountable to the same high standard.
Be familiar with all Workers Comp claim processes, investigating incidents & managing injured employee care. Notify the HR Manager of any injuries, as soon as you are made aware.
Collaborate with the House Manager in overseeing cash controls and other receipts by monitoring cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Daily Operations, Operational Strategy & Fiscal Responsibility
Work with the House Manager and executive team to strategize & execute achievement of company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Perform your position’s product ordering responsibilities at designated intervals. Adjust and establish pars in order to maintain efficiency with the restaurant’s varying levels of business throughout the calendar year.
Assist in managing cost controls (utility, paper, and linen use, etc.).
Collaborate with House Manager in overseeing the maintenance needs & cleanliness and appearance of the facility (indoors and out) to ensure we are living up to our high standards in both categories
Successfully carry out all Floor Supervisor, Opening Manager, and Closing Manager responsibilities for the designated number of shifts per week and to help out wherever needed when present in the restaurant outside of those designated shifts.
Communicate any procedure or policy changes to FOH staff as well as menu changes, current promotions, and anything else FOH staff needs to know to be effective and successful in their positions.
Be the liaison between FOH and BOH as Manager on Duty to make sure that all necessary information (86’D items, large party reservations, open menu counts, etc.) is communicated each shift.
Suggest improvements to daily operations in order to increase efficiency to the House Manager and Operations Director.
Comply with all health and safety regulations to ensure the well-being of all guests and staff alike at all times. Communicate and address any potential hazards immediately.
Think ahead on employment needs- start recruiting early for the busy season so we are trained and staffed up for peak season.
Complete the schedule in a timely manner (Posted no later than Thursday of the preceding week) in accordance with Labor cost targets.
Utilize reservation software to accurately and efficiently organize changing reservation needs according to each meal period’s needs. Monitor reservations on a weekly basis to ensure capacities are not exceeded and that all special circumstances (projected weather, in-house events, etc.) are taken into consideration.
When the House Manager is not present, ensure that payroll/tips and all required paperwork, including forms, reports and schedules are organized and turned in a timely manner.
In collaboration with the House Manager, frequent communication with the Events Manager on upcoming events, and the Marketing manager on upcoming promotions
Ensure that scheduling is complete and communicated properly to all departments and management. Assist in managing labor cost to ensure objectives are met
Work closely with the Bar/Wine Program leaders to ensure maximized profitability of the department. This includes menu accuracy, custom cocktails that are cutting edge, ordering, cost & inventory control, hands-on training.
Oversee cash controls and other receipts by monitoring cash handling and reconciliation procedures such that deposits are balanced daily.
Utilize good judgement and conservative spending habits to ensure the operation is has enough stock of paper supplies & linen without overspending or being wasteful
Leadership of People
Lead by example and provide hands-on training where needed to ensure guest service standards and efficient operations.
Elevate knowledge and service expectations of our FOH staff. We cannot accomplish remarkable service without a knowledgeable staff
Foster a “leader’s go first” philosophy with the team: do not ask an employee to do anything that you, yourself would not do. Also be sure that you and the management team are the most knowledgeable members of the team so they can answer any questions that come up.
Execute and communicate all menu updates for food, bar, and wine and the creation and follow-through of all accompanying testing.
In keeping with our philosophy of being good stewards of the planet, encourage staff to be conservative & resourceful whenever possible.
Stand in for House Manager at weekly management meetings when not present, to ensure communication, discussion and “Work on the business rather than IN the business” is happening regularly
Perform other duties as assigned by House Manager, Owner & BM Executive Team.
Required Skills/Abilities:
Must be able to communicate clearly with managers, kitchen and service staff
Must be able to comprehend, read and follow written and verbal direction
Must have drive and take initiative
Must have a high level of integrity and eye for detail
Must be able to work well with and direct others as a team
Very hands on and motivates by setting the example.
Have the ability to cross train and work different stations.
Must be able to work well under pressure in a high volume restaurant.
Passionate
Hospitality-oriented
Strong leadership skills
Strong ability to multitask
High standards of excellence
Self starter
Organization and time management skills
Sense of humor
Ability to work long hours on your feet in a fast-paced environment
Ability to be flexible with your schedule to meet business needs
Education and Experience:
Must have at least 4+ years restaurant management experience or proven experience of any combination thereof
Must have or be able to attain a valid California Food Handlers card
Valid Supervisory California Sexual Harassment Prevention Certificate
Physical Requirements:
High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)
Must be able to occasionally lift, balance, and move equipment weighing up to 50 pounds
Must be able to perform in a fast paced, busy environment with attention to detail
Preferred Qualifications:
Flexible working hours, including weekends, evenings and holidays, when necessary
Genuine joy for the hospitality/restaurant industry
Computer skills including Word and Excel.
Disclaimer: This description includes essential functions. Additional functions and requirements may be assigned by supervisors as deemed appropriate. In accordance with California law and the Americans with Disabilities Act, requirements may be modified to reasonably accommodate disabled individuals.
We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives and experiences and encourage people from underrepresented backgrounds to apply. Novo Restaurant offers reasonable accommodations to job applicants with disabilities.
We are a company who walks the talk in terms of not only making it our mission to create a remarkable dining & hospitality experience for our guests, but also trying to create a remarkable experience for our employees. We value work-life balance and while this is a salaried role, we commit work-life balance to our salaried employees through our staffing models, our leadership support systems, by providing great paid vacation benefits and maintaining ongoing and open communication regarding performance goals and progress.
