Restaurant (Department) Manager

• Helps identify strong team member candidates and "sells" the brand in order to get the best talent on board.
• Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team.
• Supports selection decisions by identifying high potential within the team in order to maximize internal promotes.
• Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the business.
• Understands where individual talent can be best utilized; matches the right people with the right job.
• Knows who top performers are and takes the necessary steps to engage and retain them.
• Ensures that new employees are equipped with the proper training and resources necessary to experience success.

COACHING FOR PERFORMANCE: Spends time guiding, teaching and providing clear and directed feedback to your team to help them grow and succeed.

• Provides ongoing guidance and direction to help Team Members reach their full potential.
• Gives honest feedback that is specific, timely and action-oriented.
• Promptly recognizes and encourages effective performance.
• Helps to develop and execute plans for each Team Member that maximize strengths and improve weak areas.
• Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next level.
• Takes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understanding.

LEADS AND INSPIRES OTHERS: Sets the example for the team; effectively influences and motivates them to reach goals.

• Acts with integrity in all dealings; demonstrates consistency in words and actions.
• Demonstrates genuineness, openness, and approachability and consistently treats all Team Members and Guests with dignity and respect.
• Effectively manages stress level during difficult situations.
• Demonstrates the ability to understand and adjust leadership style to fit others' needs.
• Rallies and harnesses the energy of the restaurant by being present, upbeat and engaged.
• Frequently and genuinely acknowledges and rewards strong performance.
• Treats all employees in a fair and consistent manner.

COMMUNICATION

• Keeps everyone on the same page through frequent information sharing and open dialogue
• Encourages open, honest and timely communication among Team Members.
• Fosters frequent dialogue between the FOH and BOH staff.
• Demonstrates effective listening by being available to Team Members and responding to needs and concerns.
• Communicates the "why" behind important goals and initiatives to gain buy-in.
• Respects the opinions of others; listens to comments and concerns with an open mind.
• Holds frequent meetings where information is shared freely by staff.
• Takes advantage of opportunities to engage in one-on-one communication.

MANAGING EXECUTION: Enforces performance standards and follows up relentlessly to ensure accountability for top quality results.

• Ensures 100% compliance with standard operating procedures.
• Enforces high standards and always looks to raise the bar.
• Follows up regularly to ensure proper execution and offers support and/or redirection.
• Holds Team Members accountable to meet obligations.
• Confronts sub-par performance directly and holds people accountable for making improvements.
• Makes tough but necessary decisions in regards to discipline.
• Sets clear expectations and goals and holds others accountable for achieving them.
• Identifies and corrects mistakes immediately to provide hands on learning experiences.

PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional Guest experience.

• Maintains visibility within the restaurant; models exemplary hospitality by engaging regularly with the Guests and interacting in a positive, sincere manner.
• Encourages Team Members to focus efforts and attention on going above and beyond to exceed Guest expectations and create repeat visits.
• Effectively balances Guest needs with business needs.
• Utilizes Guest feedback to improve the Guest experience.
• Shows awareness of Guest needs and expectations; prevents problems before they occur.
• Follows up to ensure that Guest issues and complaints are addressed and resolved promptly.
• Shows attention to food quality/appearance, ticket times, and the fine details that define the overall Guest experience.

DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions.

• Able to digest information quickly, boil it down, and identify relevant issues.
• Finds root causes in order to develop workable solutions to problems.
• Draws important connections and considers both short and long-term implications of decisions.
• Right or wrong shows the willingness to make the call and accepts responsibility for decisions and results.
• Evaluates various solutions to problems before taking action.
• Acts quickly and decisively when needed based on the need and urgency of situation.

FLEXIBLY ADAPTS AND MANAGES CHANGE: Keeps up with shifting business needs and embraces change in order to drive results and grow the brand.

• Responds quickly to changing needs and adapts as necessary to meet new challenges.
• Displays a positive, confident attitude for tackling new challenges and initiatives.
• Understands new initiatives and speaks knowledgeably of changes to both FOH and BOH staff.
• Helps ensure that changes are fully integrated into operations and sustained over time.
• Effectively manages daily priorities while keeping track of long-term initiatives.
• Perseveres through resistance to change with positive influence and firm accountability.

MANAGING FINANCIAL RESULTS: Demonstrates an understanding of the financial components of the restaurant operation and how to impact results.

• Helps analyze financial profit and loss results, Guest satisfaction measures, and other key performance data.
• Uses appropriate tools and resources to monitor location's performance and understands factors that affect success and growth.
• Supports the DO and GMs initiatives to grow business
• Ensures consistent quality and execution of food and service in order to help drive the brand and increase sales.
• Makes financial needs an important consideration in plans and decisions.