Vendor Manager jobs in South Dakota

Job Description – Manager

Classification:  Salary (Exempt)

Reports to:  General Manager and Assistant GM

Department:  Home Office

Duties and Responsibilities:  Primary duties and responsibilities include, but are not limited to, the following:

• Provide positive and proactive interaction with the clients and maintains great relationships with guests.
• Manages the human resource function in the restaurant ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed company specified criteria.
• Implements and maintains effective two-way communication systems which reach all associates. (Pre meal, weekly, monthly meetings.)
• Maintain a positive working relationship with clients and service teams.
• Ensures timely meal service and overall food quality and handling, safety, service, and cleanliness standards are met in all service areas. Supervises service during dining hours.
• Responds to customer complaints in person at the time of the complaint or via e-mail for electronically received complaints.
• Schedules staff and approves hot schedules shift pickups
• Carry out training and development of all staff to enable them to carry out their own duties and responsibilities.
• Trains Staff in proper execution of their job duties.
• Conduct a briefing of front of house supervisors prior to the beginning of service to ensure complete communication to necessary staff.
• Maintain knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
• Participate in employee meetings, reviews and development.
• Assist with events on and off property.

Skills and Qualifications:

• High school diploma or GED
• 3 years of experience, supervisory experience; including alcoholic beverage service.
• Experience managing POS systems and daily cash controls.
• Operational knowledge of the cash register, cash handling procedures and reconciliation of multiple cash banks and reports.
• Strong customer service experience, knowledge of customer service techniques and high quality consciousness.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures
• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas
• Manages time effectively and prioritizes tasks for efficient service
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision making skills.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
• Knowledge of Aloha, Compeat, Tripleseat and Hotschedules a plus.
• ServSafe or Department of Health certification a plus.

Essential Physical Requirements:

• 75% -- Stands during shift.
• 5% -- Reaches, bends and stoops.
• 10% - Lifts/carries up to 5 lbs. over medium distances (20-30 feet).
• 5% -- Lifts/carries up to 20 lbs. over medium distances (20-30 feet).
• 5% -- Sitting at desk performing computer work.
• 60% -- Verbally communicates with guests and employees.
• Hazards may include, but are not limited to, slipping and tripping.
• Frequent washing of hands.

Position Type/Expected Hours of work: 

This is a salary paid position, and is exempt from overtime regulations.  Business operates seven (7) days a week; and due to the cyclical nature of the restaurant industry days and hours of work vary according to clientele and job requirements.

Work Environment:

This job operates in a professional dining establishment. The dining and lounge are is the primary work area for this position.  There are frequent visits to the kitchen required for this position, and the kitchen as well as other work areas may be slippery or wet during the shift and employees are prone to slips and falls.  This role will require high level of gracious communication with clients and respectable communication with staff.  Professional attire is necessary.

The Restaurant Manager provides leadership and assistance to the General and Assistant General Manager to ensure that all team members are guest-focused and team-focused. The Restaurant Manager will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.

Travel: 

Little or no travel is expected for this position.