Assistant Restaurant Manager - Mina Group

Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.

POSITION SUMMARY: The Assistant Restaurant Manager provides supervisory, administrative, technical and analytical support to the Kitchen and Dining Room teams, under the supervision of the General Manager. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation. The Restaurant Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance.

GENERAL EXPECTATIONS:

 - Act with integrity, honesty and knowledge that promote the culture, values and mission of The Restaurant, Mina Group, and the Four Seasons.

- Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times

- Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

- Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant and Mina Group policies.

- Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

- Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

- In partnership with the management staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, San Francisco Chronicle 4 star and Wine Spectator and in keeping with the service foundation and philosophy established at by Mina Group.

- Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

- Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

ESSENTIAL JOB FUNCTIONS AND DUTIES: These job functions include but are not limited to the following duties; other duties may be assigned. The Restaurant Manager’s responsibilities span several departments, both internal & external to the restaurant, and are organized into the following categories:

DINING ROOM SERVICE:

- Assist the General Manager in overseeing the day-to-day operation of restaurant.

- Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when, and as needed, and that labor cost objectives are met.

- Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met

- Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)

- Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry and the future.

- Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future.

- Conduct staff interviews and make recommendations for observations and hiring.

- Organize and lead staff training classes and food & wine seminars. Demonstrate commitment to making all the current staff and management better.

- Supervise Captains in their running of the dining room service.

- Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.

- Offer feedback to contribute to the Captains and Sommelier evaluations.

- Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.

- Supervise guest/hourly employee interaction during service hours.

- Support captain, hostess and floor staff in pre-opening responsibilities.

- Support FOH team in all aspects of dining room service.

HR & LABOR:

- Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.

- Coordinate staff reviews with General Manager or Regional Director and Human Resources Generalist.

- Assist General Manager in distribution and delivery of documented employee incidents.

- Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues.

- Responsible for verifying daily time clock entries and making corrections as necessary in Micros.

- Submit complete and accurate time clock and labor reports to the The Bungalow Kitchen accounting department for processing. Understand all MICHAEL MINA payroll practices.

- As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance.

- As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.

- Primary liaison for Human Resources Department.

- Conduct staff interviews and make recommendations for observations and hiring.

- Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis.

- Learn and follow company policies and standards for HR administration. Responsible for all paperwork and follow-up for hiring process, performance documentation and termination. Is communicative and responsive to HR needs and requests.

- Ensure all HR paperwork is completed accurately and that new employees move through the interview and new-hire process in a timely manner. Follow up on any outstanding items on behalf of Mina Group Human Resources Department.

- Ensure that staff receives time clock numbers in Dolce Timeclock within 24 hours of their start date.

- Serve as primary, on-site HR contact for all employees. Facilitate questions or staff issues regarding benefits, reimbursements, health care, transit costs, direct deposit, sick pay, etc. in coordination with corporate human resources and/or directing team members to ADP Self-Service.

- Facilitate and administer all workers comp paperwork and claims with Mina Group Human Resources Department.

- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

ACCOUNTING/COLLECTION:

- Code all liquor, beer and restaurant-related invoices for correct payment.

- Ensure that all monthly liquor and beer transfers are accurate and up-to-date.

- Prepare month-end accrual sheet for any uncounted invoices and credits.

- Assist accounting department in collection of outstanding balances from hourly employees (i.e. shortages of resolved bar banks , gratuity refunds, etc)

INFORMATION TECHNOLOGY:

- Serve as primary on-site contact for off-site IT consultant or department.

- Troubleshoot all computer, audio. POS and miscellaneous electronic equipment on-site.

- Schedule, supervise and sign-off on any on-site technical work completed by independent contractors.

- Participate in the development for specifications for IT equipment, products or substitute materials.

PUBLIC RELATIONS:

- Liaise between the restaurant, Sales Manager and Mina Group Public Relations Department.

- Assist, as necessary, with on and off-site special events and photo shoots.

- Create and update all restaurant promotional materials and private dining packets.

- Update restaurant website with all current menus, wine lists, special event and private dining information.

FINANCIAL REPORTING:

- Prepare all financial reports for Weekly Manager Meetings and monthly Profit & Loss reviews.

- Facilitate monthly Profit & Loss review meetings.

- Complete online Daily Labor Summary and keep current with all applicable data.

- Provide food and beverage cost analysis as needed.

- Maintain effective costs based on historical cost percentages, sales, and profits.

- Assist with the writing of restaurant budget(s).

OFFICE/ADMINISTRATIVE:

- Prepare various operational reports; keep records pertaining to purchases, sales and requisitions. Develop relationships with internal and external customers with effective communication.

- Responsible for overall office organization.

- Source, order and re-stock all restaurant office supplies.

- Check restaurant office voicemail and correspond as necessary.

- Understand all systems in the restaurant and ensure that each is in working order. Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information.

- Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future.

- Attend weekly management meetings.

MENUS: Type, format and distribute all restaurant menus. Check for spelling, font, grammar and content. Share the menu with other chefs and restaurants via email. Archive Menu Matrix. Proofread menus for all The Bungalow Kitchen when necessary.

MAINTENANCE:

- Supervise repairs and maintenance of facility including coordinating any meetings and follow up as needed.

- Coordinate punch list for Dining Room cleanings and upgrades to the physical plant in concert with maintenance and/or development.

- Facilitate and negotiate all maintenance contracts.

- Serve as primary liaison with all exterior maintenance agencies, city inspectors etc.

- Serve as point of contact for onsite/mall management personnel.

- Fully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, employees and guests.

SUPERVISORY RESPONSIBILITIES: Directly assist in effective management of the restaurant. Carry out supervisory responsibilities in accordance with the restaurant’s policies and applicable laws.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES, and QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- 2-3 years of restaurant management experience, preferably in a fine dining environment.

- Bachelor’s Degree and /or hospitality or culinary degree preferred

- Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.

- Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint

- Prior experience with accounting software, POS systems, and payroll/HRIS systems.

- Individual in position shall not pose a direct threat to the health or safety of other individuals in the workplace

REQUIRED COMPETENCIES:

- Business Acumen and Agile Learner

- Communication & Consultation Skills

- Problem Solving and Critical Thinking

- Company Cultural Awareness

- Leadership & Navigation throughout the organization

- Relationship Management

The Mina Group and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws. 

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