Position Overview

Responsible for the overall execution of the restaurant, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Supervises and directs the restaurant management team and employees to attain identified results in the areas of People Development, Quality of Operations and Financials. Ensures a positive, legally compliant, work environment in which all Razzoos 6-2-101 (Philosophies and Values) are upheld.

Licensing Requirements:

• ABC Certification - as required by state or local laws
• Manager Food Handlers Certification - as required by state or local laws

Experience/Education/Knowledge:

• 3 years restaurant management experience in full-service restaurant environment
• Computer literate, i.e., Microsoft Excel and Word; Micros POS
• Successful completion of Razzoos training for this position is required

Essential Skills/Experience:

• Integrity - must comply with cash and credit card handling policies and protect the Companys assets
• Guest Service Orientation - anticipating guests needs and consistently following Razzoos Steps of Service
• Active Listening - giving full attention to what other people are saying, taking time to understand the points being made, asking
• questions as appropriate and not interrupting at inappropriate times
• Speaking - talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness - being aware of others behavior and reactions and understanding why they react as they do
• Critical Thinking - using logic and reasoning to identify the needs of a given situation
• Reading Comprehension - understanding written communications and documents
• Arithmetic - utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing
• Problem Sensitivity - the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty
• Memorization - the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
• Handwriting - legible writing skills for various Company forms and documents
• Time Sharing - the ability to shift back and forth between two or more activities or sources of information
• Team Oriented - actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused - ability to adhere to Company safety standards at all times
• Work Schedule - ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time
• Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management

Essential Characteristics:

• Leads by example and upholds the Values and Integrity of the Company
• Cultivates a work environment hallmarked by Razzoos 6-2-101 Philosophies and Values
• Focuses on Taking Great Care of Each Other and fosters similar attitude within management and employee teams
• Achieves results by positively coaching and influencing management team and employees
• Holds management team and employees accountable for their performance and responsible for their development
• Has a welcoming presence that allows employees to feel comfortable coming forward with questions, issues, ideas and concerns and suggestions
• Self-directed - ability to work well with little or no supervision
• Sense of urgency
• Organized, detail oriented; recognizes errors quickly
• Positive attitude and professional demeanor
• Guest focused and solution-driven
• Persuasive skills
• Multi-tasker
• Team oriented
• Communicator - clear written and oral skills
• Safety conscious - follows all safety and sanitation policies
• Professional image - Neat, clean, pressed
• Dependable - consistently works agreed upon schedule and gets to work on time; works opening or closing, very early or very late hours

Essential Duties and Responsibilities

• Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
• Ensure a work environment that is fully in compliance with all federal, state and local laws
• Ensure Razzoos Policies and Procedures are consistently followed by all employees
• Ensure all Operations of the restaurant meet the highest standards of quality of excellence
• Ensure restaurant is consistently staffed with qualified employees supportive of 6-2-101
• Ensure profit objectives are consistently achieved
• Ensure restaurant facility and equipment are consistently up to standard
• Ensure exterior areas, i.e., landscape, lighting and parking lot are kept in excellent condition
• Ensure shifts are being run within Razzoos ambiance guidelines
• Utilize and execute all labor tools during shifts( i.e. Labor Pro Forma, Labor Tracking, Supplies Declining Balance, Overtime Alert)
• Consistently uses Quality tools to prepare and run shifts (i.e. Line Checks, FOH checklists, Lineups, etc...)
• Ensure Restaurant is always sparkling at all parts of the day
• Ensure Steps of Service and Hospitality standards are being met. Consistently coaches staff to achieve excellent results
• Ensure recipe, food quality and ticket time standards are being met. Consistently coaches staff to achieve excellent results
• Ensure Razzoos training program is being facilitated as outlined for all departments
• Ensure financial budgeted results for sales and profits are being met
• Ensure Razzoos resources are being accounted for and cash handling procedures upheld (i.e. petty cash, cash outs, foods, liquors, equipment, etc...)
• Ensure proper inventory procedures are being upheld according to Razzoos policies
• Ensure managers are consistently performing their Duties and Responsibilities as outlined. Utilizes development plans, coaching, manager meetings, and one on ones in aiding managers
• Ensure managers are running shifts consistent with Razzoos standards and values
• Documents situations appropriately per Razzoos training
• Expected to work at any time of the day whether opening or closing. May be required to be in restaurant at very early hours or very late hours.
• Comply with all applicable federal, state and local statutes as well as Razzoos policies and procedures
• Perform additional responsibilities as requested by upper management at any time

Physical Demands:

• Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
• Move about the kitchen areas quickly and carefully
• Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction - the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity - the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Working Conditions:

• Fast-paced environment
• Narrow spaces behind bar, between dining tables and in kitchen area
• Several guests and co-workers moving about at same time
• Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
• Exposure to hot (kitchen) and cold (walk-ins) temperatures
• Managing many issues and tasks(employees, guests, vendors) at the same time