Restaurant Manager - Hampton Social & Bar Siena

Compensation: $50,000 - $60,000 annually

Location: Chicago O'Hare International Airport

Role and Responsibilities

Position Summary:  

• An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts.  Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
• Specialty areas of focus may be designated to an MCA Manager such as Bar Manager, Market Manager, Commissary Manager, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations.  Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility.

Responsibilities:   

• Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees
• Attend and contribute to management meetings as required
• Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff
• Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner
• Record deliveries; receive and reconcile inventories with purchase orders
• Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving
• Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation
• Suggest and implement strategies that can lead to increased revenue
• Ensure all cash payments are received, recorded and a receipt is provided to the customer
• Ensure that an end of night report is completed to ensure correct recording of all transactions
• Ensure that all cash items are balanced and accounted for daily
• Ensure cash handling of register, deposits and safe
• Ensure the restaurant, market, and bar are always kept to a high level of cleanliness
• Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented

• Monitor and ensure orientation, training, development and performance management of supervisors and crew
• Assist staff when required at busy periods
• Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget
• Assess employee/supervisor strengths and career development  
• Ensure that all staff are punctual and attired correctly
• Meet with problem performers regularly and discuss/document areas of improvement
• Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures
• Ensure that menu briefings and quizzes are carried out regularly with all staff
• Work closely, and communicate with the GM to always ensure a smooth operation
• Ensure all work is carried out in compliance with Health & Safety regulations
• Communicate staff performance issues, training, and development needs to GM on a regular basis
• Maintain a high level of service for all guests
• Deal with complaints in an efficient and courteous manner
• Communicate any service/guest issues to the GM
• Perform any other duties as directed by the GM
• Maintains total accountability including labor cost, budgets, and projections
• Maintains food and beverage costs per budgetary standards
• FOH/BOH repair, light bulb replacement, general organization, and cleanliness
• Perform safety inspections and document results and shortfalls
• Responsible for ensuring all storerooms and loading areas are clean and always organized

Qualifications

• Associate degree or equivalent in Hospitality, Business or Culinary Arts
• Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants
• Knowledge of marketing techniques and impact on business results
• Experience in guest relations, negotiations, and complaint handling
• Excellent verbal and written communication skills
• Commitment to service of customers, staff, co-workers, and management
• Demonstrated leadership ability; ability to lead by example
• High integrity and honesty
• High Work Ethic, passion, and commitment
• Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays
• Demonstrated coaching and development skills
• Ability to train and delegate
• Follow through and dependability
• Adherence and modeling of all MCA policies and procedures
• Knowledge and commitment to safety and food sanitation
• Health Department approved Food Handler Manager Certification

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