Rolla Hourly Manager

Description

FOH job duties:

• Delivers the mission statement and motto to each guest 100% of the time.
• Ability to speak, read and write and understand the primary language of the work location for the guests who typically visit the work location.
• Ability to use computer system to input order information.
• Must be guest sensitive and possess a sense of timing to serve different elements of dining experience at proper time (drinks, food, and dessert).
• Must be able to stand and exert fast-paced mobility for periods of up to six hours in length.
• Must have good sense of balance, be able to bend, kneel, and ability to lift bus-tubs and trays frequently weighing up to 25 pounds.
• Ability to wipe down tabletops, table legs, pick up debris off the floor and wipe down booth seats in all areas of the restaurant.
• Transport plates, glasses and baskets to and from dining room and kitchen about 40 times per shift.
• Follows proper uniform standards.

BOH job duties

• Has the ability to work well in a fast-paced environment maintaining good working relationships with all employees.
• Possesses strong leadership skills and the ability to maintain the willing cooperation of other peers.
• Ability to read Basic English and communicate with management and other back-of house employees.
• Follows company policies and procedures in handling, preparation and serving of food items.
• Handles knives appropriately with a high degree of safety awareness.
• Ability to wear food- handling gloves and cutting glove.
• Ability to make independent decisions about food quality and food standards.
• Maintains a high level of personal hygiene and follows Health Department regulations set for back-of-house employees.
• Follows Health Department food handling regulations and other requirements.
• Wears proper uniform.
• Ability to stand in one place for long periods of time.
• Ability to work in a slightly smoky environment.
• Ability to lift up to 70 lbs. without assistance onto a utility cart.
• Ability to communicate with front-of-house staff.
• Ability to be on time for scheduled shift.

Hourly Supervisor Manager job duties:

• Supervises shift operations with or without the presence of a Restaurant General Manager or Assistant Manager
• Can ensure that all menu items are correctly made and presented in an attractive and timely manner
• Has a working knowledge of all recipes, products and production procedures and timing
• Follows opening and closing procedures
• Assists in ensuring guests' sanctification when dining in the restaurant with the purpose to increase guest count and build sales
• Ensures that catering guidelines are followed
• Ensures take-our guidelines are followed
• Complaints are handled to satisfy guests
• Maintains Health Dept and Company sanitation policies and procedures
• Communicates these standards effectively to employees
• Has obtained a Serv-Safe Certification
• Can correctly complete all daily paperwork relating to each shift
• Responsible for making sure company case control guidelines are followed
• Complies with all Corporate, Government and Insurance reporting procedures
• Aware of Food Cost and Company guidelines
• Aware of Labor Cost and Company guidelines
• Has knowledge of and complies with all applicable Federal, State and Local Laws and Company Regulations
• Ensures all personnel related information is reported to the Corporate office in a timely manner
• Assists in training programs for all new hires
• Participates in weekly Management meetings
• Supports that discipline procedures are followed in accordance to Company procedures

Qualifications

Bandana’s Bar-B-Q is looking to hire highly talented Front of House and Back of House team members with the potential to move into our Hourly Supervisor Manager program. Our ideal candidate must be organized, guest focused and able to work in a face-paced environment as Bandana’s strives to promote talent from within. This is a great opportunity for hard working dedicated leaders that want to move their career forward in a fun environment and a growing company. Once training is completed, an Hourly Supervisor Manager would be responsible for shift operations with or without the presence of the restaurant General Manager or Assistant Manager. Responsibilities include food production, guest satisfaction, sanitation and safety and administrative duties.