Restaurant Manager Michael Jordan Steakhouse

DUTIES AND RESPONSIBILITIES:

• Supervises, monitors and participates in service operations during an assigned shift
• Regularly interacts with guests to ensure quality experience, handle special requests, answer questions and/or resolve problems
• Focus on controlling labor and beverage costs, review of the P&L with the General Manage and identify areas of improvement. 
• Contribute in managing staff and/or restaurant manager performance through effective use of informal and formal feedback, recognition, coaching & counseling meetings, disciplinary action, annual evaluations, etc.; assists in developing restaurant managers to ensure readiness for growth/promotion
• Participate in marketing and promotion strategies as directed.
• Leads and participates in the interviewing, hiring and training of new hourly service staff; also leads and participates in the on-going training and education of existing service staff
• May be assist as lead manager for all beverage programs, menus and costs. (Creative and implementation process)
• Performs various operational/admin functions such as: opening/closing the restaurant, conducting pre-shifts and line checks, processing server checkouts, preparing staff schedules, conducting inventory, placing orders, POS/Infogenesys usage, reporting & maintenance, etc.
• Attends various internal and/or external meetings relating to the operation of the restaurant.
• Ensures the general maintenance & upkeep of service areas, equipment and manager offices.
• Controls, analyze and create plans of action, on an on-going basis of the following:
• Guest Satisfaction through reviews on the different channels.
• Operating Costs.
• Sanitation, cleanliness and hygiene.
• At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
• Perform other duties, tasks and special projects as assigned.
• Perform the General Manager duties when the business requires or needed.
• Perform employee evaluations and provide assertive feedback to the team.

QUALIFICATIONS:

Essential Requirements:

• Minimum 3 years prior experience at the manager level or above.
• Prior experience in a restaurant similar in scope/style 
• Prior hands-on experience performing the majority of the areas of responsibility described above
• Passionate & humble about service
• Proud to work in the Hospitality Industry
• Finds ways to say yes, proactive and/or reacting according different circumstances.
• Flexibility to change.
• Committed to a high quality service and high food standards.
• Dignified in conduct and appearance
• Thorough understanding of food, beverage and labor costs.
• good math skills
• Prior experience with & good working knowledge of POS and/or other restaurant-related systems 
• Proficient with Microsoft Office applications

Essential Skills:                 

• Ability to perform job functions with minimal supervision
• Ability to work under pressure
• Must be a confident individual who is willing to assume responsibility
• Ability to demonstrate high degree of drive and determination
• Adaptive and flexible, team player 
• Ability to work cohesively with co-workers as part of a team
• Must have excellent employee relations skills and ability to motivate staff and maintain a cohesive team.
• Ability to supervise train and direct employees, giving corrections when needed.
• Ability to perform job functions with attention to detail, speed and accuracy, and comprehend instructions.
• Ability to prioritize, organize, delegate work and follows through while working in a fast paced environment.
• Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment.
• Ability to work under pressure of meeting production schedules and timelines for gues