Restaurant Manager

About the role

T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community.

Responsibilities

• Manages Field House and Food Service (includes Deli & Bakery) operations
• Provides and role models excellent guest service
• Establishes and maintains effective working relationships with employees, guests, market support staff and vendor community
• Interacts with our guests daily to enhance their dining experience
• Responsible for both front and back of house operations and guest experience
• Provides and role models Town & Country Markets’ hospitality
• Hires, coaches and trains Field House and Food Service staff
• Teaches employees to understand guest needs through guidance, feedback, and coaching when needed
• Performs food service duties in the absence of employees and allocates labor based on business needs
• Works closely with Market Manager, Assistant Front End Manager, Food Service Leads, and PICs in achieving Field House operational proficiencies
• Writes weekly schedules for Field House and Food Service to hit labor and overtime targets in coordination with the Market Manager
• Maintains Field House and Food Service gross margins while ensuring quality standards
• Assists in achieving quarterly financial goals with a focus on sales, gross, and labor
• Maintains a simple historical record of factors that affect daily sales and utilizes this information to project future needs
• Establishes and maintains Ready for Business standards in both front and back of house in Field House and Food Service
• Maintains the integrity of our brand and marketing expressions
• Ensures Field House and Food Service appearance and cleanliness
• Operates within the Company Core Values, Company Brand, and Business Principles
• Maintains adherence to waste management & all security & safety policies
• Ensures Field House and Food Service compliance with local/state/federal laws
• Ensures dissemination and adherence to all company policies and guidelines
• Establishes and maintains a culture of safety throughout the market

Requirements

• Requires 2 years of supervisory experience in restaurant/food service/culinary industry
• Proven track record in achieving company goals in compliance with company policies and procedures
• Exceptional business etiquette and guest relations skills
• Ability to be MAST certified
• Must be accurate and detail-oriented
• Clear understanding of restaurant operations
• Must be knowledgeable on HACCP controls along with proper storage and use of food
• Excellent communicator/listener, motivator and risk taker
• Must be a team player, a leader and a positive role model
• Ability to solve problems and manage conflicts
• Ability to build and maintain relationships with a diverse group of staff, guests and vendors
• Exemplifies health department standards
• Must exhibit superior organizational skills
• Must possess intermediate computer skills including MS Office
• Commitment to personal and professional development
• Flexibility to work mornings, afternoons, evenings, weekends and holidays as needed
• Ability to lift and carry 50 lbs.
• Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity
• Ability to work in a constant state of alertness and in a safe manner
• 21 years or older

Benefits

• $9–$23 weekly medical premiums
• Vacation and sick time
• Paid holidays
• Premium pay rates
• Employee Assistance Program
• Discount on virtually everything in our markets
• 401(k) plan
• Profit-sharing and a pension
• Scholarship program
• Employee referral bonus program

Pay

• Entry Level Compensation: USD $34.50/Hr.
• Maximum Compensation: USD $35.55/Hr.