Restaurant Manager
Famous Dave's of America, Inc. - Lincoln, NE

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As a new Restaurant Manager, you will join our 8 week Manager in Training (MIT) program. The role of the MIT is to gain the knowledge and experience required to become a Famous Dave’s Manager with the goal of learning how to run a FAMOUS shift and restaurant. The MIT will complete active, hands-on training in the restaurant operations under the direction of experienced restaurant personnel. Training requires successful completion of all projects, assessments, practical exams, daily functions and tasks, as verified by restaurant Training General Manager, Area Director and Regional Training Manager.

Once the MIT program is complete, you will oversee in the directing all aspects of restaurant operations, including assisting in the preparation of operational budgets, achieving sales and profit levels, maintenance of Famous Dave’s theme format and commitment to the company’s standards of excellence. Ensure food quality, Guest service and satisfaction, as well as restaurant cleanliness. Perform restaurant operation duties as needed including, but not limited to: host(ess), server, answering the phone, bussing tables, serving tables, prepping menu and beverage items, line cooking, catering, bartending, TOGO, expediting orders and running food. Adhere to Company standard operating practices and absolutes. Maintain regular and consistent attendance and punctuality.

  • Constantly monitor the overall operations of the restaurant that affect sales including Guest satisfaction, food quality (taste and presentation), ambiance, cleanliness, décor and service standards. 40%
  • Develop and monitor daily, weekly, and annual sales projections. 5%
  • Work with individual managers and staff to seek out sales building opportunities. 5%
  • Interact with Team Members to prepare and achieve weekly, monthly, and annual profit plans as they relate to fixed and controlled expense. 5%
  • Supervise, coach, counsel, engage, develop, train, recruit and recommend corrective action for all Team Members. Plan and conduct the daily Leaning Celebrations and related restaurant team meetings. 20%
  • Monitor the restaurant environment through direct contact with the co-managers and individual Team Members. Maintain current knowledge of and assist management in complying with the Company’s operational and Human Resource policies and procedures. 5%
  • Work with the General Manager to oversee the accuracy of daily and weekly management duties such as reports, cash handling, daily deposits, overages/shortages, safe security, paid outs, inventory control and documentation, etc. Must be able to accurately count money and provide correct change. 5%
  • Responsible for maintaining efficient staffing levels during assigned shift. Participates in decisions to cut staffing levels as business dictates. 5%
  • Oversee repairs and maintenance, cleaning supplies, vendor relations, registers, retail inventory, uniforms and manpower staffing requirements. 5%
  • Ensure compliance with documentation requirements of Sarbanes-Oxley and other state, federal and local laws. 5%

Minimum Requirements
Education and Experience:

  • High school diploma or equivalent required
  • 2 or 4 year degree in hospitality related field preferred, however an equivalent combination of education and professional experience will also be considered
  • 2+ years previous restaurant management experience preferred
  • Must possess a valid driver’s license
  • Good people management skills, communication and listening skills required
  • Must be internally motivated and detail oriented with a passion for the Brand and for teaching others
  • Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities required
  • Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required
  • Demonstrated time management and organizational skills required
  • Superior Guest service, communication and listening skills required
  • Must be flexible and adaptable to change
  • Required to work a flexible schedule including days, nights, weekends and holidays
  • NRA ServSafe Food and Alcohol certifications preferred
  • Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred
Activity Frequency * Comments (i.e. max #. lbs, % of time)
Balancing occasional
Carrying Daily 50+ pounds
Climbing Occasionally Ladders, trucks
Crawling infrequently
Crouching occasional Coolers/low shelves
Depth Perception infrequently
Fine Manipulation infrequently
Grasping daily
Handling daily
Hearing daily May work in excess of 10 hour shifts
Kneeling occasional
Lifting Daily 50+ pounds
Pulling daily Speed racks 50+ lbs
Pushing daily Speed racks 50+ lbs
Reaching daily
Reach Above Shoulder daily Shelves/cooling units
Repetitive Foot Movement occasional
Repetitive Hand Movement daily PC / POS
Seeing daily
Sitting daily May work in excess of 10 hour shifts
Speaking daily May work in excess of 10 hour shifts
Standing daily May work in excess of 10 hour shifts
Stooping occasional Low shelves
Taste Daily Must be able to taste all food to ensure quality standards are achieved
Walking Daily May work in excess of 10 hour shifts
* Frequency: hourly / daily / weekly / occasional / infrequently

Environmental Condition * Comments
Inside/Outside variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations
Cold/Heat variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations
Wet/Dry variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations
Noise/Vibrations variable Typical for restaurant environment: dishwasher, slicers, prep areas
Hazards variable Typical for restaurant environment: cleaning chemicals, grease, knives, smoker
Fumes/Dust/Odors variable Typical for restaurant environment: hickory smoke, grease, food
* Condition: normal / none / extreme / variable

Other Factors Comments
e.g. travel Up to 100% May be required to travel to a certified training center for extended periods of time. Also may travel to deliver full service catering, and to attend meetings and training sessions.