Authenticity, hospitality, leadership and ownership.
As a manager you are the guiding
light of the restaurant. Guest experience in conjunction with product quality, sustainability
and cost control while upholding expectations and policies is a huge factor in
how we measure success at Montesacro,
Your primary focus is to
ensure our standards, policies, procedures and expectations are upheld while
keeping the business first.
- Scheduling
for FOH – ensuring restaurant is adequately always staffed. Forecasting sales
and scheduling based on expected business. You are responsible for your
numbers, this is how managers are judged. Ensure you are not only
monitoring schedule but monitoring the day-to-day cuts, call-offs and in some
occasions, call-ins.
- Instill
staff morale, spirit and an uplifting culture that coincides with the
restaurant’s success. Ensure each employee feels supported, while upholding our
policies and procedures.
- Onboarding,
welcoming & ensuring the proper training of new hires – you are the face of
the business, first impressions set the tone for all new hires. A new member of
the team must complete all necessary documents no later than 3 days after the
date of hire. These documents must be sent to your direct supervisor in a
timely and organized manner.
- Answer
calls and check voicemails at the restaurant. Communicate any event requests to
the event coordinator. Call any guest back if warranted. Monitoring of
OpenTable – checking the days to come, confirming reservations, communicating
any guest notes. Ensuring OpenTable is set up to maximize capacity.
- Closely
monitoring and responding to reviews. Ensure each review is addressed, bad and
good.
- Check
with the Chef or kitchen manager for 86’s or specials of the day and make sure
that the button is present in the POS before service starts, apply item counts
if needed.
- Staff
oversight – ensure all staff are punctual, present and in uniform. Ensure each
eligible employee takes their 30- & 10-minute(s) break if applicable.
- Beverage
program management – ordering, inventory, cost control. Ensure staff education
is current, monitor and track buying. Responsible for taking beverage inventory
monthly.
- Help
and support the staff in any duty (taking orders, bussing tables, running food,
greeting guests, answering the phone, seating tables, running drinks, etc.)
- Ensure
customer satisfaction – touch base with tables, create regulars and nurture
existing relationships.
- Deal
with any guest complaint in an appropriate manner
-
Responsible
for that day’s bar bank and server bank – collecting, counting and ensuring
accuracy.
-
Establish
and attend departmental meetings as scheduled. Be responsive to emails &
phone calls. Emails should be checked no less than 3 times day on scheduled
workdays.
-
Maintain
standards of excellence in cleanliness of dining room, office, storage rooms
and lockers, restrooms, trash room, patio. Ensure business and employees abide
by all state and local health and safety regulations.
-
Oversee
proper training of front-of-house personnel in all areas including steps of
service, product knowledge and procedures.
-
Updating
and coordinating menu changes – printing menus, POS updates, staff
communications
-
Monitor
property upkeep, ensure all of restaurant property is being cared for.
We encourage every manager
to highlight their personality and lead by example, while adhering to these
clear expectations listed above.
By signing below, you state you have fully read and comprehend all listed items
above and you understand in entirety what is expected of you. For any
clarification, please see your direct supervisor.
General Manager • Walnut Creek, California, United States
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