Razzoos Front of House Manager (44686)

Job DetailsJob Location: Razzoos Concord - Concord, NC 28027Job Shift: AnyJob Category: ManagementPosition Overview

Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.

Essential Duties and Responsibilities

Effectively implement the restaurant’s initiatives in a well organized and timely manner
Hold employees accountable for their results each shift
Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
Ensure a work environment that is fully in compliance with all federal, state and local laws
Ensure Razoo’s Policies and Procedures are consistently followed by all employees
Ensure all Operations of the restaurant meet the highest standards of quality each shift
Ensure restaurant is consistently staffed with qualified employees each shift
Ensure profit objectives are consistently achieved each shift
Ensure restaurant facility and equipment are consistently up to standard
Ensure exterior areas, i.e.,landscape, lighting and parking lot are kept in excellent condition
Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift
Ensure ambience (music/temp/lighting) is always right
Ensure all financial reporting systems are followed exactly in every area of the restaurant
Ensure costs are controlled carefully and waste is minimal
Closing Manager – Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc.
Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures
Perform additional responsibilities as requested by upper management at any time
Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins
Basic Back-office comprehension to complete EOD/closing paperwork

QualificationsLicensing Requirements

ABC Certification – as required by state or local laws
Manager Food Handlers Certification – as required by state or local laws

Experience/Education/Knowledge

Integrity – must comply with cash and credit card handling policies and protect the Company’s assets
Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service
Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
Critical Thinking – using logic and reasoning to identify the needs of a given situation
Reading Comprehension – understanding written communications and documents
Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.
Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager
Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
Handwriting – legible writing skills for various Company forms and documents
Time Sharing – the ability to shift back and forth between two or more activities or sources of information
Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
Safety Focused – ability to adhere to Company safety standards at all times
Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time
Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management

Physical Demands

Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.
Move about the dining and kitchen areas quickly and carefully
Stand/walk during entire shift
Climb ladder when reaching for items that are on upper shelves
Ability to hear with accuracy over loud background noise
20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Comply with Sanitation and Safety Regulations

Working Conditions

Fast-paced environment
Narrow spaces behind bar, between dining tables and in kitchen area
Several guests and co-workers moving about at same time
Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
Exposure to hot (kitchen) and cold (walk-ins) temperatures
Managing many issues and tasks(employees, guests, vendors) at the same time