Restaurant Manager

Under the direction of the Chef/Partner, Operating Partner and Sprout Executive Management, be a leader of the team. Handling all the workings of the restaurant with the goal of decreasing liability and setting the restaurant up for success.

RESPONSIBILITY AND SPAN OF AUTHORITY:

FINANCIAL

• REVENUE
• In accordance with budget, manage to target revenue goals by creative strategy in the reservation platform
• In accordance with established budget, responsible to communicate & manage all respective departments of their budgetary goals of top & bottom line

• LABOR
• Meet labor budget goals– monitor and audit in times/out times, job codes for payroll, etc.
• Reconcile and audit tip pool, calculations, and daily recording
• Submit employee time keeping and approvals on punch in/out corrections to payroll.

• BEVERAGE
• Partner with Beverage Manager in coordinating beverage education for FOH staff
• Meet targeted COGS for beverage program
• Ensure managers are documenting recipes and archiving all cocktail recipes

• SALES AND REPORTING
• Track covers, ensuring OpenTable and the POS are reconciled
• Ensure prepayments are executed and processed properly
• Oversee OpenTable and assist with POS (Toast) maintenance
• Complete Daily Sales Summary and verify coding of invoices to appropriate account through R365 and submit to accounting
• Oversee timely inventory submission across all departments

HUMAN RESOURCES AND ADMINISTRATION

• Place recruitment ads
• Conduct new employee interviews and coaching sessions
• Ensure submittal of all new hire paperwork & Personnel Action forms (PAF) forms for new hires, changes to employment statuses and terminations
• Develop and revise job descriptions with management team for all team members
• Being the primary point of contact of leadership with the Sprout LA office
• Keep Attrition rate at a low percentage

OPERATIONS

1. GENERAL

• Ensure the compilation of materials needed for service. This includes menu changes, list of VIP guests and notes. Plan for the services in coordination with the rest of the management team
• Review applicable BEO functions sheets in coordination with the rest of the management team, overseeing the events team
• Attend & lead leadership meetings

1. SERVICE

• Orate pre-shift and FOH staff service meetings with educational topics
• Within the service guidelines as set by Tasting Kitchen, execute the sequence of service
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the FOH, stepping in whenever necessary as the senior member
• Create systems and procedures for all aspects of service
• Responsible for the overall training and performance of the FOH team, assisting the Chef with BOH when appropriate

1. FACILITY MANAGEMENT

• Conduct thorough weekly property walk-through, schedule any noted repairs needed
• Approval and delegate to relevant department managers any maintenance issues 
• Verify monthly service and cleaning visits are occurring
• Ensure timely invoice submission for services including compliance with requirements

GUEST RELATIONS AND RESERVATIONS

1. Manage Reservation, Marketing & Public Relations

• Meet weekly reservation goals and cover counts through creative strategy
• Manage all communication as it relates to reservation policies and procedures
• Evaluate and implement best practices regarding phone operations ie: scripts for calls, pre-pay forms, gift certificates, etc.
• Block and open reservation slots whilst managing thresholds to maximize the covers in OT in an efficient and profitable manner
• Manage our OT profile, including participation in special promotions ie. Mother’s Day, New Years’, special events
• Ensure digital marketing is executed well both aesthetically, grammatically & systematically.

1. Guest Relations

• Oversee the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests
• Responsible for guest follow up - manage communication via Yelp, OT, Google and other feedback sites in coordination with the management team

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent the company professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS

• High school diploma or equivalent, or bachelor ’ s degree in a related field preferred
• 4+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours