Restaurant Manager - MOHI Farm

Inspired and framed by the natural beauty of the central coast region of California, the Léal hospitality group is a one-of-a-kind collection of carefully curated properties located in Morgan Hill and Hollister. The collection represents a dynamic array of urban and rural assets, including restaurants, wineries, event venues, as well as full and select service boutique hotels that are dedicated to creating unique and memorable experiences for our guests. Whether your goal is to spend an evening dining and staying in comfort, hosting a wedding or corporate event for several hundred people, each of our properties delivers the ultimate hospitality experience while inspiring our guests to sip, savor and celebrate all of life's little every day and once in a lifetime special occasions.

The Restaurant Manager is responsible for managing the establishment's daily operations, maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and recruiting, interviewing, training, and developing employees. Ensure that all employees are performing their assigned daily job responsibilities and that all restaurant staff are trained and held accountable for their job positions. The Restaurant Manager will be responsible for establishing control over food costs, payroll, and expenses while producing consistently profitable results for the restaurant.

The ideal candidate has a proven track record of leading a team in a guest-centric, operational environment. They should have experience in fast-paced, high-volume restaurants. They are always willing to roll up their sleeves and help wherever is needed; thus, leading by example. They are polished and approachable, representing the brand in the best possible light. They have exceptional work ethic and are able to communicate at any level. They are a natural leader and dedicated to fulfilling the requirements of their position.

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Essential Job Functions

General

• Oversee and manage all areas of the restaurant as needed.

Financial

• Adhere to company standards and service levels to minimize costs, including labor costs.
• Responsible for assisting with all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed before being approved.

Food Safety and Service and Venue Cleanliness

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees.
• Responsible for ensuring consistent, high-quality food service.
• Investigate and resolve guest complaints concerning food quality and service.
• Maintain a professional venue image, including venue cleanliness, proper uniforms, and appearance standards.

Guest Service

• Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests.
• Ensure customer service meets company standards and customer satisfaction is maintained by working with all venue managers to ensure this standard.

Operational Responsibilities

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or employee is injured. Report all injuries promptly to the Director of F&B and Director of HR & Payroll.
• Follow procedures to maintain the safety and security of all employees, customers, and company assets (building, cash, equipment, supplies).

Employee Management

• Enforce all labor laws (federal, state, and local).
• Provide direction to employees regarding operational and procedural issues using developed SOPs.
• Interview applicants for non-exempt positions and conduct new hire onboardings and orientations.
• Maintain an accurate and up-to-date plan of venue staffing needs. Prepare schedules and ensure that the venue is staffed for all shifts.
• Increase effectiveness and productivity by assisting with training, recruiting, selecting, and ensuring new team members are properly oriented and trained; assist with coaching and counseling employees.
• Make sure employees are being scheduled for required 10-minute breaks and 30-minute meal breaks as necessary.
• Train and develop employees by providing ongoing feedback and establishing performance expectations.
• Assist with the implementation of departmental policies, goals, objectives, and procedures.
• All other tasks as assigned by senior management