Restaurant Manager

The Restaurant Manager is responsible for supervising the daily operation and ensuring the cleanliness of Brickmakers Café. Work is performed under the general direction of the Assistant Food and Beverage Manager, with some latitude for independent judgment. Due to the managing of alcohol, applicants must be at least 21 years of age. This position is part-time, up to 40 hours per week, with health benefits offered.

Pay Rate:  $21.00 per hour

Major Duties/Specific Tasks

• Oversee all front and back of the house restaurant operations. 
• Assist in the hiring, retention, and scheduling of restaurant staff. 
• Train, direct, and supervise restaurant staff in all areas of daily operations. 
• Ensure compliance with health code and sanitation standards. 
• Assist in the development and implementation of daily, weekly, and monthly cleaning schedules. 
• Ensure compliance with Virginia ABC codes and regulations through the legal and responsible service of alcohol.
• Maintain records and documents in accordance with Virginia ABC guidelines.
• Manage the inventory and ordering of food, beverage, paper, alcohol, and chemical items.
• Accept deliveries and stock food, paper, alcohol, and chemicals in accordance with proper food sanitation and rotation guidelines. 
• Assist in the streamlining of kitchen processes to maintain prompt service times.
• Ensure consistent food quality and presentation through the monitoring of preparation processes.
• Oversee routine kitchen maintenance and equipment upkeep.
• Greet customers and operate a point of sale system with efficient cash handling. 
• Ensure customer satisfaction through the promotion of quality control and excellent service. 
• Respond professionally to customer complaints and feedback.
• Assist in the creation and marketing of restaurant special events.
• Develop strategies to attract customers, promote specials, and increase revenue. 
• Ensure café cleanliness and assist with scheduling deep cleaning of café and patio. 
• Ensure coverage by ServSafe and TIPS trained staff at all times. 
• Maintain an accurate cash drawer and cash safe and coordinate bank runs to ensure proper change PAR levels. 
• Prepare accurate daily deposits and deposit reports. 
• Assist in the administration of the Toast point of sale system. 
• Carry out additional duties as assigned by Management Staff. 

 Minimum Qualifications

• Must be at least 21 years of age. (Virginia Department of Alcoholic Beverage Control requirement) 
• Minimum 3 years restaurant service and supervision. 
• Availability to work a variable work schedule, which may include early and late hours, and weekends and holidays. 
• Strong working knowledge of food and beverage service. 
• Ability to cook and prepare all menu offerings. 
• Ability to motivate and manage a team, delegate tasks, and make effective decisions under pressure. 
• Thorough knowledge of current alcohol service and sanitation standards and ability to adhere to these standards. 
• Ability to quickly identify and resolve issues related to customer service, staff conflicts, or operational challenges.
• Efficiently manage multiple tasks and prioritize work effectively.
• Exhibit good cash handling skills. 
• Working knowledge of computers, including the ability to operate a point of sale cash register, handle nightly deposits, and prepare documentation as needed. 
• Excellent verbal and written communication and customer service skills. 
• Knowledge of or ability to be cross trained in catering operation preferred. 
• Possession of or ability to obtain and maintain a driver’s license with a safe driving record. 
• Possession of or ability to obtain necessary licenses or certifications, including but not limited to ServSafe Food Manager and Alcohol certifications.
• Strength and dexterity necessary to perform all required tasks, including ability to lift 50lbs, standing for long periods of time, stooping, and bending.