Job description

The Restaurant Manager reports to the General Manager and is responsible for the day to day operations of the Federal Taphouse State College including staff scheduling, product ordering, and proper cash handling skills. The Restaurant Manager is responsible for overseeing the service staff, product and training, along with managing the host desk. Candidates must share Federal Taphouses’ commitments to quality, safety, business ethics, and continuous innovation.

Responsible for hiring, scheduling, training, evaluating, and corrective actions for all restaurant personnel, in accordance with the organization's policies and applicable laws, Coach, support, recognize, reward, and maintain continuous communication with all restaurant staff. Assist in the development of and implement policies, procedures and rules. Create an environment that encourages ownership, accountability, and maintains the highest standards of food and service. Address and respond to guest complaints in an efficient and timely manor. Monitor and ensure staff adherence to health department regulations regarding food handling, storage, temperature, and sanitation Monitors ticket times and restraint cleanliness.

Assess areas of opportunity and recommend solutions or develop plans. Run all stations in the front of house effectively. Possess great communication skills with both back and front of house team members. Identify and communicate maintenance, service, vendor, and safety concerns to General Manager. Understand the purpose, intent, rationale, mechanics, requirements and desired results of all company driven programs and initiatives. Actively collaborate, organize and support program implementations at the restaurant level. Assist the executive team and the local sales force to take advantage of opportunities to host and/or collaborate with accounts and partners in the community. Develop relationships with local community organizations. Have clear knowledge of all food and beverage products offered by the Federal Taphouse State College.

Be a team player and able to interact with all levels within the organization. Adhere to and enforce all applicable local, state and federal laws, rules, and regulations.

DESIRED SKILLS AND EXPERIENCE

Must be 21 years of age or older at the time of application. Minimum of 2 years’ hospitality management experience in a full-service restaurant environment is desired. Able to use all tools associated with the position including but not limited to draft lines and point of sales systems. Thorough knowledge of food products, standard recipes and proper food preparation techniques. Complete understanding of restaurant operations. Able to positively observe, communicate with and direct the actions of peers. Able and willing to work in the front of house and back of house. Able and willing to work evenings, holidays, and weekends, including closing opening, running, and shifts. Strong interpersonal skills and a genuine love and aptitude for meeting and interacting with people. Strong problem-solving skills through ability to diagnose and implement solutions. Thorough attention to detail and desire to take initiative. Must adhere to company’s policies and procedures. The desire to work in a fast-paced, growing company. We believe in a balance of work and social life.

Job Type: Full-time

Job Type: Full-time

Pay: $45,000.00 - $48,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Weekly day range:

• Weekend availability

Work Location: In person

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