Restaurant Managers take on many responsibilities, including effectively recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports.
Other important aspects of a Restaurant Manager's duties are to ensure health and safety regulations and manage inventory.
Here are some of the great benefits of working as Manager:
Competitive Pay
Subsidized Health Insurance, Dental, and Vision Plans
Fun & Positive Work Environment
Complimentary Meals on Shift (and off Shift for higher leadership)
Flexible Schedules
Vacation Time
Leadership & Cross-Training Opportunities
Direct Business Mentorship from Owner/Operator
Responsibilities include, but are not limited to:
Ensuring and leading Team Members to follow recipes and read tickets to accurately prepare all orders.
Ensuring that Team Members are extremely accurate with weights and measurements for all recipe items.
Motivating and Coaching Team Members to work at a pace to maintain restaurant's established speed of service guidelines.
Creating and implementing systems to ensure the highest standards of workplace cleanliness at all times.
Ensuring that cashiers follow cash handling procedures at all times.
Executing proper security and cash handling and control procedures
Leading Team Members to monitor dining room, restroom, parking lot and overall facility cleanliness.
Performing any of the tasks above as needed throughout shift.
Addressing guest issues that may arise; consults with management regarding complex issues.
Maintaining a positive working relationship and treating all employees with respect, while simultaneously providing them with coaching, direction, and feedback.
Appropriately documenting employee performance and policy/procedure violations and taking appropriate corrective actions with Team Members.
Strictly adheres to all Company policies and procedures.
REQUIREMENTS
Previous leadership experience an asset
Flexible Schedule - Ability to open or close as needed
Hard-working
Team-oriented
Positive Attitude
Great Communication Skills
Ability to Coach, Correct, and Motivate
Big City Diner was conceptualized and developed by Mr.
Lane Muraoka, a local boy from Kailua who attended Iolani School.
Mr.
Muraoka originally began in the restaurant industry as a young man working as a dishwasher for a prominent local restaurant chain and eventually opened the first Big City Diner in 1998.
He continues to maintain a strong hands-on presence as President within Big City Diner, from cleaning and serving to bartending and handing out flyers—he does it all.
Corporate Executive Chef Dennis Franks joined the team and together have been serving Award winning food and Service for 25 years.
We look forward to meeting you and welcoming you to our team.
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