TITLE: MANAGER REPORTS TO: General Manager Last Revised: November 2018

SUMMARY OF POSITION The Restaurant Manager is responsible for operating a profitable and enjoyable restaurant, where the quality of service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Restaurant Manager is responsible for maintaining an effective program for training and developing the FOH team. The Restaurant Manager is responsible for assisting in creating and maintaining an upbeat, productive and educational environment. The Restaurant Manager projects a positive attitude, and visible respect for all employees. The Restaurant Manager provides feedback and direction to the FOH line employees to continue their devel- opment. The Restaurant Manager is an important member in the team and therefore participates in meetings to discuss the business and operation of the restaurant.

DUTIES & RESPONSIBILITIES

• Leadership • Fosters an environment of continuous learning with new • Inspirational with managers and employees information, testing, and reading • Practices empathetic and educated listening • Confronts incompetence in a mature and timely manner • Runs effective, concise, inspirational line ups consistently • Follows up on feedback with confirmation of the change • Runs effective pre-shift meetings in behavior • Is decisive • Documents all performance feedback in a timely manner • Acts and follows through with integrity • Assists in recruiting, hiring and scheduling a crew of • Knows when to act and when to stand back quality employees • Upholds and enhances the culture • Determines and maintains staffing needs to ensure guest • Sees the future and is a student of the business • Proactive attitude regarding all aspects of the business satisfaction based on current and projected business levels • Makes decisions that are in the best interest of the guests • Implements company systems and employees • Trains staff in service, guest relations, safety, use of • Alert to all aspects of the operation throughout the shift equipment, etc. • Recognizes potential problems and solves them quickly • Works with the General Manager and BOH to provide and efficiently on-going training and understanding of menu items and preparation to service staff Integrity • Provides consistent and frequent feedback to staff • Able to make appropriate decisions without personal • Teaches and coaches staff on a daily basis emotion • Separates self from hourlies in and out of work Service Management • Runs restaurant as if owner • Personally greets the staff as they arrive and takes an interest in them Coaching, Teaching, and Confronting Incompetence • Holds service staff accountable • Can perform one minute management • Uses “See it, Say it” approach to coaching on the floor • Constantly pursues great service while coaching the staff • Practices “Praise in public, punish in private” • Enjoys other service and learns from the • Holds hourly and management team accountable experience Service Management cont... • Cleanliness of physical plant is noticeable • Promotes an environment of teamwork • Knowledgeable of water/sewer, gas, and electric shut off • Gives inspiring and informative line ups locations • Can write an effective schedule avoiding overtime, while • Fire extinguishers are serviced prior to or upon expiration maintaining proper staffing levels • Works with the Building Maintenance/Management • Actively works the floor looking to improve service, help Company/Landlord to constantly maintain the back the staff, and/or speed up the turn times dock, trash areas and front sidewalks as well as any • Effectively runs the front desk and quotes the wait communal trash cans • Makes an impact by driving the shift • All pest control is performed on a regular basis • Maintains acceptable levels of inventory for front of the house operation • All plants and flowers are maintained • Ensures the strict companywide adherence to JGP’s stan- dards for quality of food served and quality of operations Guest Connection • Commitment to having a knowledgeable staff who are • Knows and practices the “art” of touching tables proud of the quality of our products and who believe in • Uses great guest communication, both verbal and written our concept • Executes guest recovery and follows up appropriately • Attention for detail • Gives support to staff decisions (i.e.: cutting a guest off) • Maintains high standards in all areas of safety, security • Excellent problem solver and sanitation • Builds guest loyalty • Reports cleaning and repairs to the General Manager in • Cultivates a regular clientele a timely manner • Works to build food by interacting, greeting, seating and making the guests feel at ease Bar Management • Can effectively order what is needed • Solves problems with an understanding of the impor- • Manages to appropriate inventory levels tance of each guest being determined to come back • Ensures that pour cost is managed and controlled • Manages purveyor relationships appropriately Sales Building / Local Store • Manages service at the bar to ensure it is up to the same • Is aware of the local market business environment standard as the dining room • Participates in area business groups or affiliations • Knows neighboring businesses and their operators Kitchen Management • Rewards repeat guests with VIP treatment • Can have open and intelligent dialog with the chef with- • Works with the rest of the management team to maxi- out intimidation mize sales and optimize profits through the management • Is comfortable doing a mid-shift walk through of the kitchen of food, labor costs and FOH Controllables to validate prep levels and food quality for the dinner shift • Pushes food back and demands perfect execution from Presentation Skills the line • Participates in and follows up on EcoSure and Health • Represents themselves and their team well Inspections • Represents the company well and always in a positive • Helps ensure acceptable levels of inventory light • Presents line ups and meetings effectively Floor Management • Job interviews conducted professionally, including follow up • Capable of running the front door on a busy shift with • Does not air out any inappropriate company business a wait with hourly employees or guests • Exudes hospitality at the front door • Does not gossip or spread rumors or initiate drama • Coaches the host team and continuously educates that staff about the restaurant as a whole Administrative • Controls the flow of business to set the team up for a • New hire paperwork completed in a timely manner successful shift • Performs all payroll functions perfectly Facilities Management • Codes invoices in a timely manner • General monthly maintenance programs are adhered to • Utilizes the shift planner and the financial workbook Administrative cont... • Knows the work comp and guest accident procedures • Is aware of sales and labor budgets and is able to discuss them intelligently at all times • Has great P & L Management skills • Uses labor scheduling tools, including Hot Schedules and Toast to plan labor • Understands end of period procedures • In store audits of files are at 90% or better • Ensure all FOH employees receive scheduled reviews • Maintains accurate employee files and proper documen- tation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, acci- dents/injuries with regard to workman’s compensation, termination reports and change of status forms • Participates in the weekly management meetings • Responds to emails or requests from Corporate in an appropriate amount of time

REQUIREMENTS

• Prior restaurant experience required • Prefer a minimum of two years (or greater) of experience managing in full service dining establishments • Is proficient in Microsoft Excel, Word, Outlook • Able to work in a standing position for long periods of time (up to 8 hours) • Able to safely lift & easily maneuver trays of food frequently weighing up to 20-25 pounds • Able to communicate clearly & effectively in the predominant language(s) of our guests, managers, kitchen and dining room personnel • Must have exceptional grooming habits