Job description

Coco is an upscale, European cuisine, fine dining restaurant. Our menu, carefully crafted by Chef Jose Diaz, includes, crudos and seafood, pastas, simply grilled fishes and meats, delicacies such as truffles and caviar and exceptional desserts. Our service is warm yet detail oriented, anticipating our guest’s desires and needs. Our team is united, and we strive for Coco to be a place that feels like home for both our guests and our staff.

The Restaurant Manager is responsible for working together with the management team to run a profitable restaurant, where the quality of service, food and beverage are continually challenged and improved, in an environment that fosters creativity, free thinking and intelligent decision making. The Restaurant Manager is expected to work an average of 50 hours per week.
Leadership
· Working as a member of a cohesive management team that supports one another’s decisions and presents a united front to the staff.

· Functioning as a role model to staff

· Maintaining a positive, “win- win” attitude.

· Always working to improve the restaurant

· Ensuring compliance with policy.

· Building the Business and Guest Base.

· Taking an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.

· Ensuring the return of every guest through the implementation of programs provided, such as the Sequence of Service.

· Spending part of every shift getting to know guests, finding out what is important to them, what they like and don’t like.

· Participating in developing creative ways to increase guest counts.

· Maintaining appropriate staffing levels to ensure the consistent delivery of quality service.
Quality of operation

· Understanding acceptable levels of quality for our food and beverage, and ensuring that these products are ready every shift.

· Running a quality operation with attention to detail.

· Paying particular attention to temperature, lighting, music levels and the overall ambiance of the restaurant.

· Maintaining high standards in all areas of security, safety, cleanliness and sanitation.

· Managing the restaurant in accordance with the Sequence of Service and other operating priorities.

· Conducting high quality front-of-house (FOH) pre-shift meetings for consistent communication of our operational standards and goals.

· Employing a proactive approach to managing service each shift.

Cost management and profitability

· Remaining abreast of the budget and understand the reasons why the budgeted targets were or were not met.

· Assuming responsibility for specific cost centers as assigned.

· Analyzing a monthly P&L with the management team and developing appropriate action plans and follow through on those plans.

· Demonstrating a profit mentality by setting goals, following through and meeting goals.

Personnel Recruiting and Hiring

· Working with the management team to determine appropriate staffing levels.

· Maintaining a keen awareness of staffing trends, upcoming seasonal business changes, and any other event or issues that may impact the business.

· Actively being involved in the interviewing and selection of employees

· Seeking out individuals who will continually improve the level of service and whose skills set enhance the staff.

Training and Development

· Actively engaging in the training process of all new hires.

· Ensuring proper orientation, complete documentation of employment eligibility and setting a clear understanding of training expectations.

· Discussing and reviewing each day of training with every trainee.

· Continually developing the staff through the identification of ongoing training needs and the implementation of the necessary programs.

Administration

· Generating weekly schedule for all FOH positions based on sales forecasts, to ensure proper staffing.

· Assisting in the maintenance of all employee files

· Providing thorough documentation of all accidents, incidents, performance counseling, etc.

· Participating in weekly managers’ meetings.

· Maintaining “safe bank” to cover all daily cash requirements (i.e. tips & paid outs).

· Responsible for accurate and complete cash-outs.

Communication

· Functioning as a company spokesperson emphasizing company goals, philosophies, values etc. to all levels of management, staff and guests.

· Ensuring that proper communication occurs amongst the management team as well as the staff.

· Remaining apprised of all happenings in and around the restaurant.

· Maintaining an Open-Door Policy as the norm.

· Providing ongoing feedback to staff.

· Coordinating the efforts of all departments though out service.

· Maintaining all menus, change specials and other pages as necessary.

Technical Skills

Possessing a working knowledge of the POS system as well as the back-office system, specifically:

· Opening and closing procedures.

· Inputting invoices and running reports.

· Food knowledge.

· Beverage knowledge.

Job Type: Full-time

Pay: $70,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Experience level:

• 5 years

Restaurant type:

• Fine dining restaurant

Shift:

• 8 hour shift
• Evening shift

Weekly day range:

• Weekend availability

Experience:

• Restaurant: 5 years (Required)
• Management: 3 years (Required)
• English: 5 years (Required)

Shift availability:

• Night Shift (Required)

Work Location: One location

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