Become A Manager

Service Manager

Service Manager Photo

Become A Service Manager

Apply Now

SUMMARY

The Service Manager is responsible for all functions on an opening, mid or closing shift to include guest relations, supervision of all staff and staffing levels, proper restaurant ambiance, food & beverage quality and safety. The Service Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Service Manager is responsible for staffing, scheduling, financial goals and staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish.
  • Positively coaches team members to achieve the highest quality of service in all areas of the restaurant.
  • Supports and works well with all members of the management team.
  • Communicates with team members, managers and RSC staff using open communication.
  • Demonstrates a positive attitude with staff.
  • Demonstrates skill and care when selecting, orienting, training, coaching, and appraising staff.
  • Works with managers, team members and HR on disciplinary matters and issues.
  • Cross trains and develops staff to provide opportunities for growth and advancement.
  • Successfully resolves guest problems to ensure the guest's happiness.
  • Takes responsibility for growth and development by setting goals and seeking out knowledge.
  • Maintains good energy and positive image to guests and staff during the shift.
  • Conducts daily line checks for food quality freshness and standards at the beginning of each shift.
  • Manages expo to ensure food quality, recipe adherence and proper plate presentation.
  • Corrects any food or beverage problems before they reach the guest.
  • Demonstrates thorough recipe knowledge and awareness of food and beverage quality.
  • Uses opening and closing checklists at each shift.
  • Follows shift plan and conducts pre-shift meetings with staff.
  • Makes adjustments to staffing levels as needed to achieve labor goals.
  • Achieves and maintains a clean and sanitary environment throughout the restaurant.
  • Demonstrates and promotes safety awareness.
  • Helps the restaurant achieve financial goals for the assigned area without compromising food or beverage quality and service.
  • Demonstrates solid knowledge of Policies and Procedures, proper use of forms, payroll procedures, reports, local applicable employment laws and employee file maintenance.

PREFERRED QUALIFICATIONS/SKILLS

  • Bachelor degree preferred.
  • Culinary school or previous culinary management experience a plus.
  • Excellent written and verbal communication skills (English); Bilingual a plus*.
  • Must be able to work in a fast-paced, multi-tasking, hands-on environment.
  • Ability to establish and maintain positive and professional working relationships with all Managers, Hourly Team Members, and Guests.
  • Exceptional leadership and motivational skills required – must be able to attract, train and retain the very best Managers and Team Members in the industry.
  • Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
  • Ability to exercise integrity in all areas of the restaurant operation.
  • Ability to perform basis math and understand finances and cost management.
  • Must be dependable, reliable, and self-motivated.
  • Able to work ten hour shifts, including nights, weekends, and some holidays.

EDUCATIONAL/EXPERIENCE REQUIREMENTS

  • High school diploma or equivalency.
  • Minimum 21 years of age.
  • Minimum of 3 years full-service Restaurant Management experience.
  • Must receive MIT training certification.

PHYSICAL DEMANDS

The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.

  • Choose quickly and correctly among various movements when responding to different signals.
  • Keep or regain the body's balance or stay upright when in an unstable position.
  • Use fingers or hands to grasp, move, or assemble small objects.
  • Stand for long periods of time, 11-12 hours shifts.
  • Hold the arm and hand in one position or hold the hand steady while moving the arm.
  • Walk or run.
  • Bend, stretch, twist, or reach out with the body, arms, and/or legs.
  • Use stomach and lower back muscles to support the body for long periods without getting tired.
  • Use muscles to lift, push, pull, or carry heavy objects up to 50 lbs.
  • Focus on one source of sound and ignore others.
  • See difference among colors, shades, and brightness.
  • See details of objects that are more than a few feet away.
  • Speak clearly so listeners can understand.
  • Recognize and understand the speech of another person.
  • Sit.
  • See details of objects that are less than a few feet away.
  • See objects in very low light.
  • While looking forward, see objects or movements that are off to the side.
  • Make fast, simple, repeated movements of fingers, hands, and wrists.
  • Hear sounds and recognize the difference between them.

WORKING CONDITIONS

  • Often work indoors, but may rarely work outdoors.
  • Often work nights and weekends, when restaurants are busiest.
  • Have a high level of social contact. They work closely with staff and deal often with restaurant patrons.
  • Must be sure that all details of the job are performed and their work is accurate. Errors could result in risks to the health and safety of others.
  • Help supervise, coach, and train employees.
  • Often work unpredictable hours, to fill in for absent workers.
  • Must be constantly aware of changing events, such as staff or supply shortages.
  • Often work 55 hours or more per week, 11-12 hours shifts per day.
  • Are responsible for the work of servers and food preparers.
  • Are somewhat responsible for the health and safety of restaurant patrons and staff.

Restaurant Culinary Manager

Restaurant Culinary Manager Photo

Become A Restaurant Culinary Manager

Apply Now

SUMMARY

The Culinary Manager supports the Management Team in all aspects ensuring of the restaurant's operational needs are met. The Culinary Manager must demonstrate strong communication skills and leadership abilities. The Culinary Manager is responsible for the selection and development of Team Members, while upholding all Kitchen standards and ensuring all food and beverage is served according to standards. The Culinary Manager is responsible for maintaining a safe and sanitary work environment which is compliant with all applicable operational standards and health regulations. In addition, they must coach Team Member's performance - remaining friendly and flexible - resulting in the best Guest experience possible.

Specifically, the Culinary Manager ensures consistent kitchen execution and profitability by providing and ensuring on-going quality training, coaching and follow-through. The Culinary Manager is accountable for food cost controls, food standards, product availability, Team Member engagement, and the Guest experience as it relates to kitchen operations.

The Culinary Manager reports directly to the General Manager and works in tandem with the General Manager to achieve the financial and staffing-related goals of the restaurant.

A current Team Member who wishes to become a General Manager must first demonstrate success in fulfilling the duties of Culinary Manager.

Education/Training

  • MIT training certification.
  • Culinary school or previous culinary management experience a plus.
  • High school diploma or equivalent; some college preferred.

Knowledge/Skills/Abilities

  • Exceptional leadership and motivational skills required - must be able to attract, train and retain the very best Team Members in the industry.
  • Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
  • Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on cost of sales, inventory and labor.

Work Experience

  • One to two years of management experience preferred.
  • Full-service restaurant management experience preferred.

Key Performance Elements / Essential Functions

  • Strong understanding of all Dining Room and Kitchen systems and operations; must demonstrate the ability to run effective shifts in all aspects of the restaurant.
  • Provides direction, coaching and leadership for all Kitchen Team Members, including training them regarding safety and sanitation, Ecosure standards and company policies and procedures.
  • Responsible for establishing and appropriately communicating goals and achievement of same to General Manager and/or Director of Operations on a regular basis.
  • Communicates effectively with the Management Team.
  • Ensures completion of tasks for each shift according to the SMART checklist.
  • Ensures the Management Team’s, and Team Members’ continued development and focus on food knowledge.
  • Effectively ensures maintenance of the restaurant’s facility, both exterior and interior, to RMG standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for the Kitchen team to execute their responsibilities.
  • Writes Kitchen schedule that effectively maintains labor goals and Guest satisfaction.
  • Responsible for posting Kitchen schedule in a timely manner. Ensures adequate advance notice is provided for holidays.
  • Ensures 100% adherence to all aspects of food quality.
  • Upholds all Ecosure standards in the Kitchen.
  • Conducts full Ecosure walk once a month and follows up on findings.
  • Conducts Self Health inspections.
  • Oversees and provides direction for daily, weekly and monthly cleaning schedules.
  • Ensures that facilities’ preventive maintenance programs are implemented and followed, utilizing company programs.
  • Helps ensure a safe work environment for everyone, including 100% use of safety tools (cut gloves, wet floor signs, etc.)
  • Maintains integrity of the PMIX Tool through updating and ensuring daily usage.
  • Maintains accuracy and quality of all printed recipes and line builds. Makes them available for Team Members’ and Managers’ reference.
  • Ensures maintenance of food storage area sanitation and standards.
  • Ensures all kitchen areas meet local and state health code regulations.
  • Ensures all kitchen areas meet Ecosure standards.
  • Purchases only from approved Romano’s Macaroni Grill vendors.
  • Orders and verifies upon receipt all food and supply products for the restaurant, utilizing knowledge of the market, guest preferences, and seasonal trends in order to maximize the restaurant’s profitability and guests’ experience.
  • Directs the planning, implementation and Kitchen Team Member training for all menu and specials rollouts in the restaurant, with 100% adherence to specifications, builds and standards.
  • Maintains awareness of Guest Excellence Review results for areas specific to kitchen execution.
  • Assists in planning and leading All-Team Member meetings.
  • Ensures dress code standards are met 100%.
  • Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed.
  • Provides direction, coaching, and leadership for all Kitchen Team Members including training, safety and sanitation, and company policies and procedures.
  • Interviews and hires all Kitchen Team Members, maintaining appropriate staffing par levels.
  • Completes PASTA Feedback for Team Members each shift.
  • Completes all BOH Performance Appraisals.
  • Recommends appropriate pay-increase percentages to the General Manager.
  • Coordinates with the Kitchen Development Coordinator the training, development and scheduling of new Kitchen Team Members.
  • Coordinates training, Ecosure communications, development, selection and scheduling of Kitchen Developers and the Kitchen Development Coordinator.
  • Ensures completion of Skills Assessments for all Kitchen Team Members.
  • Holds regular Kitchen Team Member meetings, including workshops, recognizing what we do well and what we can improve (GXR results, Ecosure standards, safety, cost controls, quality and execution).
  • Selects, with the General Manager’s approval, the Kitchen Development Coordinator position.
  • Ensures development of Kitchen Development Coordinator.
  • Leads and coaches the Kitchen Development Coordinator to organize and follow through on all training.
  • Ensures that any Kitchen On-The-Road Developers have attended the appropriate development workshop.
  • Assists in the training and Skills Assessments of all hourly Team Members in food safety and sanitation.
  • Selects, with General Manager approval, trains and develops, Culinary Support Team Members.
  • Responsible for supply cost center, inventory and budgeting.
  • Responsible for food inventory control.
  • Responsible for food cost and kitchen wages to meet financial goals.
  • Manages weekly food and supply inventories and reconciles.
  • Plans for and depletes inventory of food no longer on the menu.
  • Responsible for meeting the restaurant’s financial goals including cost of sales (managing ordering and inventory); labor (through use of labor planning and scheduling with Scheduling Functions); and hiring, developing and retaining the very best Team Members.
  • Implements and manages plans that result in improved financial (sales and cost centers) performance regarding all Kitchen operations.
  • Performing these core accountabilities should constitute at least 80-85% of the Culinary Manager’s time in order to ensure that operational standards are met.

Restaurant General Manager

Restaurant General Manager Photo

Become A Restaurant General Manager

Apply Now

SUMMARY

A General Manager (GM) is responsible for providing the leadership role to the Managers and Team Members in the restaurant. He/she upholds the Romano's Macaroni Grill standards for food and beverage quality, Team Member engagement, financial achievement, Standard Operating Procedures and the Guest experience. He/she coaches and directs the Managers and Team Members towards the achievement of these standards. He/she communicates information with clarity and detail. He/she is responsible for the people planning needs, including selection of quality Team Members. The GM administers Team Member and Management training programs and provides direction towards the achievement of their personal and professional goals. A GM assigns and defines areas of responsibility for the restaurant Managers, establishes guidelines and sets deadlines for the completion of assignments. The GM directs the Management Team and Team Members towards the achievement of the restaurant's financial goals. The GM promotes an attitude of pride, cooperation and success in the restaurant.

Specifically, the General Manager must uphold all company policies, procedures and standards through their team of Managers and Team Members. The General Manager will formulate plans to meet budgets, new initiatives and the development of their Team; as well as maintain existing standards.

The General Manager reports directly to the The Area Director.

Education/Training

  • MIT training certification.
  • Culinary school or previous culinary management experience a plus.
  • High school diploma or equivalent; some college preferred.

Knowledge/Skills/Abilities

  • Exceptional leadership and motivational skills required – must be able to attract, train and retain the very best Team Members in the industry.
  • Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
  • Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on cost of sales, inventory and labor.

Work Experience

  • One to two years of management experience preferred.
  • Full-service restaurant management experience preferred.

Key Performance Elements/Essential Functions

  • Thorough understanding of all Dining Room and Kitchen systems and operations; must demonstrate the ability to run effective shifts in all aspects of the restaurant.
  • Ensure effective use of SMART Checklists by Managers and Team Members.
  • Provides direction, coaching and leadership for all Managers.
  • Provides direction, coaching and leadership for all Team Members.
  • Communicates effectively with the Management Team.
  • Assigns areas of responsibility for each Manager, communicating expectations and following up on a regular basis during one on one conversations.
  • Responsible for establishing and appropriately communicating goals to the Area Director on a regular basis. This includes: daily accountability of restaurant sales, actions taken on projects, progress on company initiatives, situations discussed in Manager meetings, Guest comments, restaurant staffing and labor, Manager and Manager in Development performance and financial results.
  • Writes the Manager Schedule two weeks prior to the beginning of the Period.
  • Ensures Team Member and Manager schedules support the positive performance of the restaurant by verifying the right people in place and par levels are scheduled according to labor planning forecasts.
  • Uses Developmental Action Plans and coaching to develop those under him/her to become better Managers and Team Members.
  • Ensures the effective use of PASTA Feedback for Team Members.
  • Schedules time for one on one meetings with Managers to review progress and give direction and feedback.
  • Ensures service standards are maintained consistently.
  • Ensures food and beverage standards are maintained consistently.
  • Ensures all Managers and Team Members have the supplies to do their job.
  • Reports the state of the business during Business Reviews each Period with the Area Director.
  • Completes the Quarterly Plan and follows up on progress throughout the Quarter.
  • Accountable for Ecosure results on a daily basis—critical walks, results.
  • Plans labor forecasts and ensures Team Member scheduling meets the forecast. Follows up on results and corrects course if necessary.
  • Plans, executes and follows up with new company initiatives.
  • Effectively utilizes all communication tools: RedBook, email, written correspondence and Mini Meeting Notes.
  • Utilizes the Local Restaurant Marketing program to inspire community involvement and build sales.
  • Verifies all daily administration is carried out according to policy and standards.
  • Utilizes the PMIX tool for effective shift preparation and food cost results.
  • Utilizes the Corvirtus hiring system for all Team Members.
  • Accountable for selection of Development Team Members who meet the standards and are motivated to train New Team Members.
  • Ensures the facility meets all Health Code and Encosure standards through regular maintenance of the building, outside areas and equipment.
  • Maintains the facility and all outside areas.
  • Holds Manager Meetings twice a Period with an agenda and time allotted for discussion.
  • Maintains awareness of Guest Excellence Review results and leads the Management Team to action to consistently improve results.
  • Plans and leads All-Team Member meetings.
  • Ensures dress code standards are 100% for all Managers and Team Members.
  • Communicates effectively with vendors, addressing concerns as needed.
  • Ensures Hourly Team Member Performance Management Cycle is being followed.
  • Ensures yearly Salaried Performance Management process is being effectively followed.
  • Writes and delivers all Manager Performance Management reviews.
  • Verifies the Team Member training program and its effectiveness. Conducts New Team Member Orientations.
  • Provides a safe working environment for Managers and Team Members through the use of the Safety Program.
  • Seeks Team Member feedback from the My Employee Engagement results. Acts on the information given by Team Members to provide a great work environment.
  • Ensures all Team Member information—File Folders, Employee Records and signed documentation— meets company policy.
  • Provides direction, coaching, and leadership for all Team Members including training, standards, safety and sanitation, and company policies and procedures.
  • Interviews and assists in the final selection of all Team Members, maintaining appropriate staffing par levels.
  • Determines appropriate pay-increase percentages for Team Members.
  • Ensures effective rollout of all food and beverage features and menu additions.
  • Promotes sales building behaviors with Managers and Team Members.
  • Accountable for the financial performance of the restaurant.
  • Verifies local contracts by the service provided and the fiscal outlay.
  • Responsible for inventory control for all P&L cost centers.
  • Ensures weekly inventories and reconciles findings.
  • Implements planning that results in improved financial (sales and cost centers) performance in all areas of the operation. Follows up on all financial action plans.