The Restaurant Manager is responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift to include guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is assigned a work group consisting of a FOH department (i.e., Front Desk) and/or a profit/cost center such as Retail or Repair and Maintenance. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group.
Key Duties & Responsibilities:
People:
- Sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish. Personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant.
- Supports and works well with all members of the management team. Communicates with team members, GM, and corporate staff using "four way" communication.
- Demonstrates and extends same "caring for the needs of the guests" attitude with staff. Demonstrates skill and care when selecting, orienting, training, coaching, appraising and terminating of staff. Works with GM, team members and HR on disciplinary matters and issues. Cross trains and develops staff to provide opportunities for growth and advancement.
- Using learned recovery techniques, successfully resolves guest problems to ensure the guest's happiness with their Cheesecake Factory experience. Documents unresolved situations for corporate intervention.
- Takes responsibility for growth and development by setting goals and seeking out knowledge without direction.
- Maintains good energy and positive image to guests and staff during the shift.
Operational Excellence:
- Conducts daily line checks for food quality freshness and standards at the beginning of each shift. Manages expo to ensure food quality, recipe adherence and proper plate presentation. Corrects any food or beverage problems before they reach the guest. Demonstrates thorough recipe knowledge and awareness of food and beverage quality.
- Uses opening and closing checklists at each shift. Follows shift plan and conducts pre-shift meetings with staff. Makes adjustments to staffing levels as needed to achieve labor goals.
- Achieves and maintains a clean and sanitary environment throughout the restaurant. Demonstrates and promotes safety awareness; handles staff and guest injuries per CCF standards.
Quality Profits:
- Achieves financial goals for the assigned area without compromising food or beverage quality and service.
- Demonstrates solid knowledge of CCF Policies and Procedures, proper use of forms, payroll procedures, reports, local applicable employment laws and employee file maintenance.
This position qualifies for industry leading benefits with stock options, 55 hour work week, with 2 days off consecutively.