Mina Group
Assistant Restaurant Manager
Mina Group, Kapolei, Hawaii, us, 96709
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.Perform all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.Understand philosophy of management and owner. Display consistent attention to detail and follow through of all restaurant and Mina Group policies.Represent the restaurant professionally through effective communication, cooperation and relationships with all business partners.Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities.In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources.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 and schedule labor as required by anticipated business activity.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.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.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.Offer feedback to contribute to the Captains and Sommelier evaluations.Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.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.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.Responsible for verifying daily time clock entries and making corrections as necessary.Submit complete and accurate time clock and labor reports to the accounting department for processing.As necessary, schedule labor according to business levels and staffing needs.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.ACCOUNTING/COLLECTION:Code all liquor, beer and restaurant-related invoices for correct payment.Ensure that all monthly liquor and beer transfers are accurate.Prepare month-end accrual sheet for any uncounted invoices and credits.Assist accounting department in collection of outstanding balances from hourly employees.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.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.FINANCIAL REPORTING:Prepare all financial reports for Weekly Manager Meetings and monthly Profit & Loss reviews.Facilitate monthly Profit & Loss review meetings.Provide food and beverage cost analysis as needed.OFFICE/ADMINISTRATIVE:Prepare various operational reports; keep records pertaining to purchases, sales and requisitions.Responsible for overall office organization.Source, order and re-stock all restaurant office supplies.MAINTENANCE:Supervise repairs and maintenance of facility.Coordinate punch list for Dining Room cleanings and upgrades.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.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.Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint.The Mina Group and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment.
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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.Perform all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.Understand philosophy of management and owner. Display consistent attention to detail and follow through of all restaurant and Mina Group policies.Represent the restaurant professionally through effective communication, cooperation and relationships with all business partners.Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities.In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources.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 and schedule labor as required by anticipated business activity.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.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.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.Offer feedback to contribute to the Captains and Sommelier evaluations.Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.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.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.Responsible for verifying daily time clock entries and making corrections as necessary.Submit complete and accurate time clock and labor reports to the accounting department for processing.As necessary, schedule labor according to business levels and staffing needs.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.ACCOUNTING/COLLECTION:Code all liquor, beer and restaurant-related invoices for correct payment.Ensure that all monthly liquor and beer transfers are accurate.Prepare month-end accrual sheet for any uncounted invoices and credits.Assist accounting department in collection of outstanding balances from hourly employees.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.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.FINANCIAL REPORTING:Prepare all financial reports for Weekly Manager Meetings and monthly Profit & Loss reviews.Facilitate monthly Profit & Loss review meetings.Provide food and beverage cost analysis as needed.OFFICE/ADMINISTRATIVE:Prepare various operational reports; keep records pertaining to purchases, sales and requisitions.Responsible for overall office organization.Source, order and re-stock all restaurant office supplies.MAINTENANCE:Supervise repairs and maintenance of facility.Coordinate punch list for Dining Room cleanings and upgrades.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.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.Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint.The Mina Group and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment.
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