M.L.Rose Craft Beer & Burgers
is looking for awesome people to join our growing team
Our Family Values
Treat Everyone Like A Good Neighbor: We surround ourselves with only the BEST to care for our guests, team, and vendors as if we expect to see them again and again.
Play To Win: We make things happen and search for solutions together.
Details Matter: Relentless commitment to high-quality standards and systems.
Let's Gooooo!!!!!: We live for spreading joy and creating memories. We always look for ways to celebrate our wins, each other, and our guests.
...Does this sound like your vibe? We would like to hear from you!
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Below are some basic details on the position we're hiring for. If you've worked in restaurants, you already know the drill, but just in case...
The manager manages not only the daily operations from dining room, kitchen operations and beverage service, but also is the embodiment of the culture of the organization. The manager must work closely in cooperation with the general manager, managers and lead staff members to achieve targeted results in sales, labor and food cost, and operational expenses to budget. The manager’s role is to lead the staff, including the selection, development, and performance management of the staff in delivering high quality food and beverage service to ensure enhanced guest experiences while proactively maintaining appropriate cost and safety.
DUTIES INCLUDE BUT NOT LIMITED TO:
GUEST FOCUS
1. Maintains a good image of the company and helps create a positive dining experience through teamwork and service.
2. Ensuring the company serves a quality menu.
3. A manager must know every aspect of the restaurant business and act as troubleshooter for all restaurant operations. The manager must stay in touch with changing needs and wants in the marketplace, enforce the desired restaurant “culture,” and be adept at dealing with the public, listening to suggestions and handling complaints with diplomacy. LEADERSHIP
1. Perpetuates the culture of the company.
2. Maintains a pro-active approach to ongoing recruitment and ensures an accurate plan of restaurant staffing needs throughout the year through timely schedules.
3. Direct hiring, supervision, development and, when necessary, termination of employees.
4. Conduct orientation, explain the A. Ray Hospitality Philosophy and approach to operations, and oversee the training of new employees.
5. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.6. Fosters the highest policy standards for safety and security with uncompromising standards.
7. Creates and develops service procedure and develops and modifies on-going training programs.
8. Cultivates leaders and fosters the highest level of morale is preserved at all times in each unit.
FINANCIAL MANAGEMENT
1. Maintains kitchen labor and food cost, and bar variances according to company goals and requirements
2. Manages daily, weekly, monthly and annual budgets to goal.
3. Point of Sale (POS) and Cash Management
4. Maintains the kitchen’s weekly Inventory Cost Management system by appropriate estimates of food needs, placing orders with distributors, and scheduling delivery of fresh food and supplies.
5. Exhibit ownership and resourcefulness when working with staff to resolve repair and maintenance issues; determine causes, record issues and identify trends in excessive/recurring R&M.
6. Execute the highest standards of OSHA, HACCP, local health and safety code, and company policies with uncompromising standards. Ensures all sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
COMMUNICATIONS
1. Communicates ideals on community programs
2. Provide strong presence in local community and high level of community involvement by restaurant and staff. They must be able to work effectively with the public as spokesmen, promoters and ambassadors of good will.
3. Monitors local unit donations to ensure monetary values meet budget.
4. Refers media/press to the appointed PR person.
KNOWLEDGE, SKILLS AND ABILITIES:
- Strong organization skills.
- Strong capability in utilizing POS, Excel, and other programs for business management.
- Strong Culinary skills in food preparation and recipe execution.
- A sense of responsibility and accountability; someone who takes ownership and initiative.
- Results-oriented with eye toward the end-goal and business results as the objective of our restaurant initiatives.
- The ability to think and act; decisiveness, assertiveness, with the ability to achieve results quickly.
- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
- Adaptable and flexible with the ability to handle changing priorities in high pressure situations.
- Professional demeanor and positive attitude; customer service orientation and the ability to have fun in the venue while adhering to policy and procedures.
PHYSICAL DEMANDS, WORKING CONDITIONS, ESSENTIAL FUNCTIONS -
Manual Dexterity
Exposure to toxic/caustic/chemicals, detergents
Full range of body motion to maneuver inventory
Exposure to extreme conditions (hot/cold)
Standing, walking
Exposure to dust/fumes
Reach above shoulder
Repetitive arm/hand movements
Exposure to high pitched noises
Color Vision
Sight Acuity – far, near, depth perception
Exposure to blood borne pathogens
Push/pull weight of up to 50 lbs
Ability to work under stress, or in emergency situations
Carry up to 50 lbs.
Other: Lift up to 100 lbs, nights and weekends required, sitting for long periods of time, some travel required, reaching, bending, stooping, kneeling, crawling, the ability to hear alarms/telephone, sense of smell/taste
- Some awesome things we offer:_ quarterly bonuses, delicious cheeseburgers, healthcare benefits, fun work environment, PTO, On-Demand Pay feature, milestone bonuses, knowing you work for a company that has your back, beer tastings, maybe laser tag someday, who knows. Also, 401k!_
This is a full-time, on-site, salaried position with a base pay range of $56,000 - $62,000.
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Job Type: Full-time
Pay: $56,000.00 - $62,000.00 per year