Manager

Dip into an Exceptional Career

The Melting Pot is the nation's largest fondue restaurant franchise, and this unique, casual dining restaurant is now hiring energized team members who are ready to serve memories that last a lifetime.

At The Melting Pot, fondue truly becomes a memorable dining experience where guests can dip into something different – and discover all the ingredients to a relaxed atmosphere, private tables, attentive service, fine wines and signature fondue dinners.

Are you ready for a change – are you excited about working in a one-of-a-kind, dining atmosphere? The Melting Pot is a restaurant that offers great pay, flexible schedules and a cool and comfortable working environment.

Melting Pot provides an inclusive, rewarding, and fun environment with great perks and pay. Get excited to work in a unique dining experience that serves fondue and memories that last a lifetime. Be part of the Melting Pot family and apply today.

Melting Pot is hiring a Restaurant Manager!

As a Melting Pot Manager, you’ll never be bored. You’ll be the assistant to the General Manager and responsible for making sure our restaurant runs smoothly.

The Manager is responsible for implementing and maintaining all operational procedures and programs related to front of the house and guest-related service operations. He / she must provide a positive, consistent leadership role model to hourly staff; ensuring the Perfect Night Out.

EDUCATION & EXPERIENCE

At minimum, candidates must have a high school diploma or equivalent.

Candidates must have been a FOH Manager in an upscale-casual or other high-end restaurant concept for a minimum of one (1) year; consideration is given for acceptable experience earned in The Melting Pot restaurants.

RESPONSIBILITIES:

• Has a working understanding of financial reports, including but not limited to Profit & Loss statements, and is capable of creating action plans to address opportunities identified in financial reports.
• Has a working understanding of basic cash-control procedures for the restaurant industry.
• Understands building sanitation and maintenance and is capable of identifying, communicating and remedying any maintenance, sanitation or safety issue.
• Understands food quality and service standards and is capable of training staff on and monitoring compliance with company standards for food preparation and service.
• Understands how to monitor the front of the house through evaluation of training, productivity and weekly labor projections, and is capable of adjusting to ensure that all budgetary goals are met
• Is capable of evaluating and developing FOH team members.
• Is capable of maximizing bar/beverage cost controls and sales through training, monitoring, inventory controls and POS pricing structures.
• Is detail-oriented and understands how to effectively manage a shift through regular practices such as checklists and routines.
• Is an effective communicator with other members of management and with staff. Has the ability to communicate in a professional and positive manner.
• Can implement and execute local marketing initiatives.
• Is capable of performing any position in the kitchen; is capable of producing all recipes with perfection.
• Must be able to consistently perform food safety, temperature and quality line checks along side the Kitchen Manager to include temperature, flavor, and observational checks to ensure efficiency, quality and safe kitchen operations.
• Has an ownership-mentality that will ensure daily successful execution of operations.
• Ensuring that our restaurant is fully and appropriately staffed at all times.
• Maintaining operational excellence so our restaurant is running efficiently and effectively.
• Ensuring that all laws, regulations, and guidelines are being followed
• Creating a restaurant atmosphere that both patrons and employees enjoy
• Various other tasks as needed or required.

We offer:

• Competitive compensation
• Insurance stipen
• Bonus opportunities
• A great work atmosphere
• Flexible hours
• Growth opportunities
• Relaxed casual dinner only dining

Requirements:

Extensive food and beverage knowledge, and the ability to remember and recall ingredients and dishes to inform customers and wait staff

Great leadership skills

Familiarity with restaurant management software

Demonstrated ability to coordinate a staff

Minimum of 1 year of Full Service Restaurant Management