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Restaurant Manager

Chin Chin West Hollywood, CA
  • Depends on experience
  • Full Time
  • Health Insurance, Dental Insurance, Vision Insurance, Meal Plan / Free Food
  • Employer Fairly Likely to Respond

We are looking for a professional, qualified manager candidate that have at least two years of experience in managing a full service, high volume restaurant for Chin Chin in West Hollywood location.

Must be able and willing to work full time (including nights, weekends, and holidays). Salary is negotiable, based upon experience.

SUMMARY

The Restaurant Assistant Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports directly to the General Manager.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

  • Oversee and manage all areas of the restaurant and fully support the General Manager in any and all tasks for the operation

Financial

  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and

Food safety and planning

  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance
  • Estimate food and beverage costs. Work with General Manager and Kitchen Managers for efficient provisioning and purchasing of Supervise portion control and quantities of preparation to minimize waste.
  • Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels.
  • Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting
  • Ensure that all products are received in correct unit count and condition, and, deliveries are received in accordance with the restaurant’s receiving policies and procedures.
  • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and
  • Ensure that all products are received in correct unit count and condition, and, deliveries are received in accordance with the restaurant’s receiving policies and procedures.
  • Must be ServSafe certified and uphold all ServSafe

Guest Service

  • Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return

Operational responsibilities

  • Ensure that proper security procedures are in place to protect employees, guests and company
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is
  • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and
  • Investigate and resolve complaints concerning food quality and
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and
  • Fill in where needed to ensure guest service standards and efficient operations are always meeting guest

Personnel

  • Provide direction to employees regarding operational and procedural
  • Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of
  • Conduct orientation, explain the Chin Chin standards, and oversee the training of new
  • Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance
  • Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all

Community Involvement

  • Provide strong presence in local community and high level of community involvement by restaurant and

Qualifications

  • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is A combination of practical experience and education will be considered as an alternative.
  • Minimum of 2 years of management experience in a guest oriented, full service required.
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of
  • Strong financial and computer skills (MS Word, Excel), including POS systems
  • Excellent verbal communication and delegation skills
  • Must possess a valid drivers
  • Must be eligible to work in the United
  • Must agree to background check.
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