Manager on Duty

Description

Job Summary:

The primary mission of the Manager-on-Duty (MOD) is to provide assistance in the overall operations of the taproom/restaurant by training and leading coworkers while on shift. While the MOD’s primary focus is in front-of-house (FOH) operations, a successful MOD is trained in both FOH and BOH operations at their location, ensuring the functional and efficient operations.

The MOD acts as the shift supervisor for FOH coworkers for their assigned shift and is the first point of contact for all guests and coworkers when management is not present. This position works independently and makes informed decisions in the absence of management and immediately notifies management of any foreseeable concerns or developments.

Requirements

Essential Functions & Responsibilities:

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail by anticipating the guests’ needs and responding appropriately.
• Responsible for supporting location management in ensuring the profitability of location by operating within established guidelines and requirements for labor, COGS, controllable costs, and comps/discounts.
• Monitor the performance of the location by periodically checking on tables and communicating guests needs.
• Assess flow of business compared to coworker schedules, cutting labor as required by anticipated business activity, ensuring all positions are properly staffed.
• May conduct weekly/monthly inventories (FOH and BOH) ensuring par levels are kept consistent. Communicates shortages/surplus amounts promptly and accurately to location management.
• May assist in creating and modifying co-worker schedules on an as-needed basis.
• Assist management in training coworkers by conducting and verifying job-related training to ensure adequate training in the essential functions of their assigned position.
• Manage the reservation system for the taproom/restaurant ensuring SOP’s are followed for confirmations, cancellations, waitlist, etc.
• Assist management with point-of-sale (POS) system maintenance, including updating buttons and item inventory status.
• Process financial transactions, balance cash drawers, research and report discrepancies, and may track/make deposits.
• Develop and maintain up-to-date knowledge about Bosque Brewing Co. beverages and food served at the location, including specific ingredients that are commonly associated with either food allergies or specific dietary needs. Regularly take initiative to share and discuss knowledge of products with coworkers and guests, if applicable.
• Independently identify issues that may directly affect the quality of the guest’s experience and take steps towards addressing the concerns.
• Assist co-workers in resolving guest issues with efficiency and a courteous attitude.
• Immediately informs management of all guest issues or complaints.
• Provide oversight of taproom/restaurant organization and cleanliness, reports maintenance and cleaning needs to management. Maintains a clean, friendly, properly stocked, and welcoming environment on a daily basis in all areas of the front-of house, bar areas including counters, sinks, plates, glassware, office (common coworker areas), and storage areas.
• Demonstrate a thorough understanding of sanitation procedures and consistently apply such.
• Constantly meet sanitation standards and practices to ensure the federal, state, and local regulations are being followed.
• May counsel and recognize employees throughout the shift. Reports performance, employees’ conduct, dress code, appearance, and sanitation issues to location management.
• May assist management in validating all coworkers have all necessary licenses/permits pertaining to alcohol and food service (Server License/Food Handler Card).
• May actively work in a variety of roles during their shift, including host, server, etc. to ensure the teams’ overall success. While actively working in these roles, the MOD is not eligible to participate in the Tip Pool or retain tips.
• Manage to-go responsibilities by answering phone calls, ringing in orders, transferring tickets to serving staff, and other miscellaneous tasks.
• Properly opens/closes the taproom/restaurant by opening or securing all entrances/exits.
• Responsible for completing and/or delegating opening/closing duties and side work as assigned.
• Assist the location management with events, including but not limited to birthday, special events, and catering.
• May assist management in performing inventory and ordering of merchandise, package and draft beer, glassware, and printer paper by specified deadline. May assist with ordering, purchasing, and/or picking up office supplies, growler tape, will-call orders, ingredients, and miscellaneous supplies.
• Ensure communication is passed across the organization from management to every coworker in the location. Attend and actively participate in taproom/restaurant meetings and assigned training.
• May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
• Complies with federal, state, and company policies, procedures, and regulations.
• Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

• Must be 21 years of age or older.
• High school Diploma, GED, or equivalent work experience is required.
• Minimum of three (3) years of experience in the hospitality or food & beverage industry required, including a minimum of one (1) year working as a Bosque Brewing Co. Keyholder -or- one (1) year of prior experience working as a shift leader in a high-volume restaurant. Prior management experience with both BOH and FOH environments is highly preferred.
• Possess a Cicerone Certified Beer Server certification or the ability to successfully pass the Cicerone Certified Beer Server test within a timeframe outlined by Bosque Brewing Co.
• Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions.
• Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.
• Ability to organize and prioritize workload to meet deadlines without direct supervision as well as the ability to create systems of organization for others.
• Must possess basic financial skills. Proven ability to process financial transactions, make and count correct change, and balance cash drawers.
• Proficient use in Microsoft (Excel, Word) and Google Documents/Forms required. Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.
• Working knowledge of POS Systems, specifically Toast is highly preferred.
• Prior experience with or ability to learn scheduling software (Teamwork/Dolce).
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to read and follow schedules, menus, SOP’s and policies.
• Possess a valid driver’s license and clean driving record in order to meet fleet insurability requirements.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to move kegs and operate a hand truck.
• Ability to work varied shifts, including weekends and holidays.
• Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Handler Card.
• Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:

The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, and walk; use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 15 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.

The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach use hand-eye coordination; push, pull, and lift up to 30 pounds of force to move objects. The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch.

The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50 pounds of force to move objects.

The employee is subject to both indoor and outdoor environmental conditions. An employee, if assigned to an outdoor patio, may be subjected to extreme heat including temperatures near or over 100 degrees for periods of more than one (1) hour, including wind and varying humidity levels. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. Employees may be required to function in narrow aisles or passageways.

Salary : $20 - $0