Hamleys Steakhouse Manager

SALARY RANGE: $45K-$70K

OPEN UNTIL FILLED: 1ST CLOSING DATE AUGUST 22, 2024

The responsibility of the Steakhouse Manager is to assist the General Manager in the overall operations of Hamley’s Steakhouse. The Steakhouse Manager will primarily be responsible for the Steakhouse, Saloon, Banquets and Cafe. The Steakhouse Manager will be responsible for ensuring the highest level of service, quality of product, and operational performance of the Steakhouse, Saloon, Banquets and Cafe. The position requires the manager to be an “out-of-the-box” thinker, and a versatile planner who interacts easily with the public. The Manager promotes guest satisfaction and quality service through the supervision of staff and operational efficiency. The Steakhouse Manager should be a leader that can execute the vision with a positive attitude, enthusiasm, and passion for our guests.

ESSENTIAL JOB FUNCTIONS:

1. Ensure customer satisfaction through prompt, efficient, and friendly service, placing customers’ interests first. Must be comfortable initiating conversations and creating a memorable dining experience for our guests. 
2. Assist in developing, training, implementing, and monitoring service standards in the Steakhouse, Saloon, Banquets and Café.
3. Assist with developing Steakhouse budgets and annual work plans. Ensure that departments operate within approved budgets.
4. Works closely with Executive Chef and Sous Chef to ensure food service is prepared and delivered on time and by established quality and quantity standards.
5. Monitors the performance of Hamley’s Steakhouse financial performance, labor costs, cost of goods/sales, service issues, inventory control, etc., and provides direction to correct areas of concern or enhance performance.
6. Maintains a well-organized alcohol storage facility, and ensures proper controls are in place to protect all property used in the service of alcohol.
7. Responsible for all supplies and beverage inventory including weekly ordering and monthly inventory counts.
8. Serves as a working Manager, overseeing operations in all areas of Hamley’s and assisting as needed.
9. Communicates policy changes, menu items, operational information, etc., to Leads and front-line staff in an efficient, effective manner.
10. Identifies areas that need improvement, develops strategies to make the improvements, and works with General Manager to implement plans.
11. Supervision of employees, including hiring, scheduling, leave approval, performance coaching and counseling, evaluation, training, new hire orientation, and staff development.
12. Monitors dining and banquet rooms for service delivery, guest satisfaction, and staff performance standards, all about providing high-quality service.
13. Provides pre-event meeting with banquet staff and a copy of each banquet event order to enable them to gain a thorough understanding of the client's guidelines and expectations.
14. Inspects each function room before the scheduled event to check whether room set-up, menu, and scheduled events conform to the function sheet.
15. Continually directs and assists banquet staff during the entire event to ensure that all details are carried out according to the client's requests.
16. Supervises set up, clean up and breakdown of functions; accounts for all equipment and supplies, and ensures its return to storage area.
17. Events will require working varied days, shifts, and hours, requiring a flexible schedule and availability.
18. Promotes teamwork through open communication with staff and peers, ensuring that guests and operations needs are met and running smoothly.
19. Solicits and responds to guests’ feedback by direct interaction, comment cards, etc.
20. Assists with menu development and implementation including menu costing and plating guide.
21. Meets regularly with vendors, and food buyer and works closely with warehouse staff in creating order guides and inventory sheets.
22. Promote effective communication with General Manager, co-workers, and staff through regular staff meetings, team meetings, and other forms of communication. Participate and attend designated meetings, trainings, activities, etc., as directed.
23. Participation and development of a tribal member workforce.
24. Assists in the development and implementation of training specific to Hamleys operations, including orientation to the job, workplace safety, certifications required (food handling, ServSafe, OLCC), performance standards, and other job-related training needs.
25. Maintain Safety and Health regulations and comply with applicable laws, codes, and policies.
26. Other duties as assigned.

PROMOTE QUALITY SERVICE STANDARDS:

SAFETY: Ensuring a safe experience by protecting the welfare of all.

INTEGRITY: Expecting personal accountability at every level.

COURTESY: Creating an exceptional customer service experience for everyone.

TEAM: Functioning together to create a cooperative and positive experience.

SHOW: Providing flawless experience –a clean and cared-for property

SUPERVISORY AUTHORITY:

1. Hamley’s Steakhouse staff.

SIGNATORY ABILITY:

1. Prepare Purchase orders for Director Approval.

ACCESS TO SENSITIVE AREAS:

1. Admin offices, safes, storage areas, employee files, and POS (as needed).

MINIMUM QUALIFICATIONS:

1. Five (5) years of food and beverage management experience.
2. Trained/knowledgeable of various liquor recipes.
3. Experience in menu planning, purchasing and inventory control.
4. Working knowledge of creating and monitoring an annual budget.
5. Requires exceptional customer service skills, with training experience.
6. Requires a High School Diploma or GED or 10 years of experience.
7. Experience in menu planning, purchasing, and inventory control.
8. Strong organizational and time management skills.
9. Requires a valid food handler’s permit and an OLCC service permit or obtain one within 30 days of hire.
10. Effective communication skills-verbally able to provide instruction, responds to questions, communicate differences, and have exceptional interpersonal skills and abilities.
11. Frequently stand and/or walk for long periods in noisy environments; perform repetitive motions with wrists, hands, and fingers; good visual and auditory acuity to effectively respond.
12. Work as business demands: weekends, holidays, routinely more than the standard workweek.
13. Computer skills in Word, Excel, Outlook, and POS experience.
14. Requires a criminal history background check.
15. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:

1. ServSafe Certification
2. Associate Degree in Business or Hospitality or a related field.
3. Two (2) years’ experience as a Bar Manager.

Salary : $45,000 - $70,000