Job Title: Restaurant Manager
Location: Skagway Pizza Parlor
Employment Type: Seasonal
Job Summary:
We are seeking a motivated and experienced Food Service Manager to oversee operations at the Skagway Pizza Parlor. This role involves managing daily food and beverage preparation, ensuring top-tier customer service, and supervising kitchen and front-of-house staff. The ideal candidate will ensure high-quality food standards, drive sales, and create a welcoming environment for guests.
Key Responsibilities:
Oversee daily food and beverage operations, ensuring smooth and efficient service.
Train, schedule, and supervise kitchen and front-of-house staff.
Develop and maintain high standards for food quality, presentation, and service.
Create staff schedules to ensure appropriate coverage and manage labor costs.
Monitor inventory levels and coordinate orders for ingredients, beverages, and supplies.
Ensure compliance with health, safety, and sanitation regulations.
Handle customer inquiries, feedback, and complaints, resolving issues promptly.
Implement promotional strategies to boost sales and attract new customers.
Collaborate with management to develop new menu items and limited-time offers.
Oversee cash handling, sales reports, and financial transactions for accuracy.
Maintain equipment and arrange necessary repairs or maintenance.
Qualifications:
Proven experience as a manager or supervisor in the food and beverage industry.
Strong leadership and team management skills.
Excellent customer service and communication abilities.
Ability to multitask and thrive in a fast-paced environment.
Knowledge of food safety regulations and industry best practices.
Experience with scheduling, inventory management, and ordering.
High school diploma or equivalent; further culinary training is a plus.
Willingness to work flexible hours
Physical Requirements:
Ability to stand and walk for extended periods, including during busy service hours.
Lift and carry up to 50 pounds (e.g., supplies, cases of beverages).
Ability to bend, reach, and perform tasks in a fast-paced environment.
Comfortable working in hot, cold, and noisy environments (e.g., kitchens, dining areas).
Manual dexterity for handling equipment, utensils, and point-of-sale systems.
QUALIFICATIONS
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field (preferred).
Minimum of 3-5 years of experience in food and beverage management.
Proven track record of managing staff and operations in a high-volume setting.
Certification, or willingness to obtain in food safety and alcohol service (e.g., ServSafe, TIPS).
Strong knowledge of budgeting, inventory management, and cost control.
Skills and Experience
Excellent leadership and team management abilities.
Strong problem-solving skills and ability to make decisions under pressure.
Experience in menu planning, event coordination, and vendor negotiations.
Ability to train and mentor staff to ensure exceptional service.
Proficiency in restaurant management software and point-of-sale systems.
Exceptional communication and interpersonal skills.
Work Ethic and Teamwork Standards
Commitment to delivering exceptional guest experiences.
Willingness to work flexible hours, including nights, weekends, and holidays.
Ability to lead by example and foster a positive team environment.
Strong focus on continuous improvement and staff development.
Hands-on approach to ensure smooth operations during peak hours.
Appearance Standards
Maintains a clean, professional, and polished appearance at all times.
Adheres to uniform guidelines or dress code as required by the establishment.
Ensures staff maintains proper hygiene and uniform standards.
Represents the company’s brand with confidence and professionalism.
Adherence to Company Policies
Ensures compliance with health, safety, and sanitation regulations.
Upholds company policies on guest satisfaction, employee conduct, and workplace safety.
Conducts regular staff training and ensures policy awareness.
Maintains accurate records and reports in alignment with company procedures.
Benefits and Perks
Competitive salary with performance-based bonuses.
End of Season Bonus
Employee meal discounts and dining privileges.
Opportunities for career growth and professional development.
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