Restaurant Manager jobs in Rhode Island

Description

POSITION TITLE: Assistant Manager/ Assistant Team Lead

DEPARTMENT: Operations

REPORTS TO: Restaurant General Manager

SUPERVISION EXERCISED: All staff members associated with the responsible store

POSITION STATUS: This is a full-time position with benefits.

Do you believe that dreams are built on smiles? At T’s, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community.

Our team is everything to us. Smiling teams equals smiling guest and that’s what T’s is all about.

ABOUT US

At T’s Restaurant we are truly committed to our guests, our community, and our teams. We have been Rhode Island local since 1982 and currently have 3 stores located in Cranston, East Greenwich, and Narragansett. We are a highly respected, award-winning restaurant group that serves breakfast, brunch, and lunch. 

ABOUT THE POSITION

The Assistant Team Lead/Assistant Manager is responsible for assisting in the management of daily operations of the restaurant, including, but not limited to, the selection, development and performance management of team members. In addition, they assist in inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with the quality of food and their dining experience. The Assistant Manager assists in the management of all areas of the restaurant in conjunction with the Restaurant General Manager. Other responsibilities, duties, and responsibilities are as follows:

DUTIES RESPONSIBILITIES

Financial:

• Control cash and sales receipts in accordance with restaurant policies and procedures.  
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• When requested, ensure that end of day receipts are correct and deposited to the bank at the end of shift. 

Food Safety and Operational 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 ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Adhere to ServSafe, OSHA and HACCP standards.

Guest Service:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times with the T’s touch points of hospitality.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. 

Operational Responsibilities:

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• 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 injured.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.
• Assist in managing shifts which include: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Supervise portion control and quantities of preparation to minimize waste.
• Prepare as needed all required paperwork, training materials, reports and schedules in an organized and timely manner.
• Fill in where needed to ensure guest service standards and efficient operations.

Team Building:

• Follows the restaurants 5 Commitments and upholds the restaurants Values and Mission Statement.
• Promote the T’s team spirit of positivity and team centered approach to the hospitality and culinary experience at all times in all ways.
• Create a culture of fairness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members.
• Provide direction to team members regarding operational and procedural issues.
• Interview hourly employees. Assist with the hiring, supervision, development and, when necessary, termination of team members.
• Conduct orientation, explain the T’s Philosophy, and oversee the training of new team members.

Community Involvement:

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

Other Duties:

• Perform other duties as assigned.

PERKS BENEFITS

· Positive and supportive team culture.

· Competitive Wages.

· Day's only schedule- never work nights.

· Like T’s Food? As a T’s team member, you receive a meal benefit-whether on shift or off and all locations.

· Home for the Holidays-Thanksgiving and Christmas Day OFF.

· Ongoing development and growth opportunity.

· Tickets At Work.

· Employee Assistance Program.

· AD&D and Supplemental Life Insurance.

· Pet Insurance.

· Medical Insurance.

· Dental Insurance.

· Vision Insurance.

· Supplemental Life Insurance

Requirements

ABOUT YOU

We are looking for someone who has desire to lead and oversee an enthusiastic team of hospitality individuals who are dedicated to creating and executing a memorable dining experience for our guests. Here are some other qualifications needed for this position:

Education and experience:

• High School Degree required; college degree preferred - hotel/restaurant management.
• A minimum of three to five years restaurant experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations. 
• Proficient with computers (MS Word, Excel) and Point of Sale Systems.
• Must possess a valid drivers license.
• Required Certification in Food Safety, Serve Safe Alcohol and First Aid.
• Flexibility in schedule.
• Must be eligible to work in the United States.
• Must agree to background.
• Excellent written and verbal communication skills. Proficient in the English Language. 

Professional requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Strong guest service skills with a passion for hospitality.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff and potential candidates.

Accountabilities:

• Keeps Restaurant General Manager promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.
• Adheres to job responsibilities and performance objectives.
• Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team morale, productivity and efficiency/effectiveness.

Physical Settings and Schedule:

• Hours may vary if manager must fill in for teams or if emergencies arise.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.

T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse and inclusive work environment.