Eureka! is an expression of delight on finding, discovering or solving something and this exclamation of joy starts with you. Our values driven culture is full of passionate people serving those hungry to discover a local blend of America's best. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great co worker for their teammates. Our goal is to make others FEEL GOOD & FEEL ALIVE! If this sounds like you, keep reading!
Purpose of the Position
Promote the values and culture of Eureka! through professional leadership of your employees. This is an exempt position that reports directly to the Chief Restaurant Operating Officer and indirectly to others in corporate management.
Competencies
Energy
- Lead Through Inspiration
- Communicate Effectively
Discovery
- Teach and Share Your Knowledge
- Be Curious Always
- Embrace Change and Enhancements
Community
- Nurture Talent
- Foster Diversity
- Champion Needs of Our Guests
- Be A Brand Ambassador
- Master Policies & Procedures
Essential Job Functions
Live our values of Energy, Discovery, and Community at all times
Passion for the brand
Strong Leadership qualities- seen as the go to manager and approachable for all
Positive Attitude
Ability to articulate the brand's vision
Integrity- always doing the right thing, even when nobody else is looking
Strong communication skills (verbal, non-verbal, and electronic)
Genuinely friendly interpersonal skills
Skilled Motivator
Project competency and confidence
Optimistic mindset (i.e., a “can-do” attitude)
Solution oriented and results driven
Effective teamwork skills
Organized and has great follow up
Consistent attendance and punctuality
Provides exceptional levels of support to all General Managers within the identified region Develop talent and drive all team member's growth, primarily focusing on General Managers and Kitchen Managers
Ability to engage with all management levels and build an effective and cohesive restaurant operation team Supports the selection of ECs for MIT consideration
Actively manages and executes all capstone meetings
Commits to active entry and engagement with scheduled CPMs
Ability to consistently execute all service, hospitality, menu and facility standards at the highest level
Ability to build a focused, motivated and inspiring team from a diverse group of managers Supports new restaurant openings as called upon
Ability to work across other departments and build effective relationships within the Support Center Ability to consistently obtain desired financial results
Sales builder- Is always monitoring staff levels to build sales
Can demonstrate the ability to deliver quality profit by never making decisions that benefit the company in short term.
Ability to obtain desired financial results
Strong analytical skills
Demonstrate excellence delivering balanced business and restaurant execution
Demonstrate ability to execute all Kitchen and bar programs Operations to promote and assist operations in development
Demonstrate ability to execute all administrative duties and responsibilities
Effective communication in the Regional Audit
Superior understanding of Compeat , Ctuit, Eco-sure, Success Factors, Inventory Processing, Variance Reports, and Controllable Cost of Goods
Position Responsibilities
Human Resources: Recruit, train, coach, counsel, and discipline employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures. Strategic restaurant operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialog and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. Restaurants that are supervised by the Regional Manager should have sound operational results, should have a current GM that is in good standing, possessing good leadership and team building skills. The GMs of the restaurants report to the Regional Manager.
Financial operations: Achieve restaurant financial objectives by forecasting requirements, achieving or exceeding an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Restaurants that are supervised by Regional Manager should have sound financial results. Execute the Regional Manager daily/weekly/monthly/quarterly routine.
Cost control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste;confirm that accurate inventories are being executed on a regular basis. Litigation control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county and city codes, laws and regulations; and landlord lease requirements. Bar operations: Maximize bar profitability by ensuring portion control, execution of quality, and monitoring accuracy of charges.
Safety/Sanitary standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways and exits. Review kitchen operations for procedures, sanitation and safety.
Ambiance control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Effectively manage the general upkeep of the restaurant.
Continuing education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations. Scheduling your time: The time demands of this role can be significant. It is vitally important that the time spent in the restaurants is highly effective and focused. The challenge is to resist becoming “too comfortable” and remain highly diligent in your assessment of your restaurants at every level. On each visit ensure perfect execution and excellent results from food quality, to service and everything in between. The Regional Manager's role is to see what the management team does not.
Development of team: The Regional Manager's role is to develop the teams that you are working with. Provide Guidance and direction to GM, do not run the restaurant for them. This should be accomplished with side-by-side development, coaching, and mentoring. This should be done by scheduling a minimum of
2 shifts per week for the 1st period to understand new restaurants, schedule a minimum of one full shift visit each week, ensure a mix of shifts, attend managers meetings, a minimum of 2 per period.
Position Duties – Daily
Opening and closing checklists executed effectively
Review the Manager Log on CTUIT
Review financial metrics and provide guidance
Interact with guests and resolve issues
Manage Guest Services communication
Maintain confidential employee records
Maintain important restaurant documents
Control Daily Costs
Social Media
Manage all employee relations (ER) issues
Sales analysis
Quality execution
Estimate food cost
Position Duties – Weekly/Monthly
Review quarterly, period, and weekly goals- Manager meeting notes/ Staffing numbers, etc. Provide development to the GM, assist in the development of other managers through the GM Review financial and operating results with the GM weekly
Review and approve all schedules and staffing pars weekly
Review all Manager schedules
Participate in performance evaluations of managers
Update all manager staffing/ succession planning
Ensure proper execution of the MIT program- visit restaurant when MIT's are present and participate in mid term and capstone exams
Petty cash and bank count audits
Provide P&L analysis with plan of improvement
Set pars for ordering with KMs and Managers for all products
Complete inventory once per month in the supervised restaurant with the GM
Invoice processing and check previews audits
Payroll processing and payroll previews audits
Check audit
Equipment Used
ALOHA POS System
Computers and Programs: CTUIT, ADP, Compeat, SuccessFactors, Excel, Word, Gmail, Google Calendar and Drive
QSR
Assorted china and flatware
Assorted measuring utensils
Convection oven
Filing cabinet
Flat-top grill
Fryer and Filter Machine
Gas range
Grill
Pastry Brushes/Tongs/Spatula
Hobart/Dishwashing machine
Juice press
Knives/Knife sharpener
Linen bags
Meat slicer
Potato cutter
Printer/Scanner
Robot Coupe
Salad cutter/greens machine/salad spinner
Sanitizing Solution (Quat)/Chemicals/Cleaning Materials
Slicer
Trash cans
Trash compactor
Tumbler/Shaker, mixing glass
Wand mixer
Physical Demands & Work Environment
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, and/or physically demanding.
Contingency
This job is contingent upon submission of proof of full vaccination against COVID-19, specifically that you are 14 days past receipt of the second shot of a two shot vaccine or 14 days past receipt of a single dose vaccine. Please complete the Vaccination Attestation Form in SuccessFactors within three days of your first day of employment or contact Alma Sierra in the event you are seeking an accommodation with respect to this requirement for medical or religious reasons.
At-Will Statement & Job Description Disclaimer
This position is at-will. Regional Managers have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Eureka! has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at-will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of my employment with Eureka! This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned.
Eureka! Restaurant Group, an equal opportunity employer
Requirements:
Qualifications
At least 21 years of age
At least 5 years of restaurant management operations experience required.
Food Manager Certification-(ServSafe)
Eureka! beer server certified
Address
Salary
