Char & Lemon
Assistant Manager
Char & Lemon, Oxford, Connecticut, United States, 06748
DescriptionNow Open!
The restaurant features two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk.
We are seeking an experienced, outgoing and well organized Manager, that is able to keep calm under pressur and be able to delegate to their team with clear and precise direction.
The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads.
We are looking to for a manager to oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
PrimaryEnsure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Compile and balance cash receipts at the end of the day or shift.Perform various financial activities, such as cash handling, deposit preparation, and payroll.Supervise and participate in kitchen and dining area cleaning activities.Estimate ingredients and supplies required to prepare a recipe.Investigate and resolve complaints regarding food quality, service, or accommodations.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.Control inventories of food, equipment, smallware, and liquor, and report shortages.Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.Specify food portions and courses, production and time sequences, and workstation and equipment arrangementsForecast staff, equipment, and supply requirements, based on a master menu.Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Be knowledgeable of restaurant policies regarding personnel.Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheetsOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.Continually strive to develop staff in all areas of managerial and professional development.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Ensure that all equipment is kept clean and kept in excellent working condition throughRequirements
Cash registersLaser printersNotebook computersPersonal computersPoint-of-sale terminals and workstationsCalendar and scheduling software (google, 7shifts))Electronic mail software (Microsoft Outlook)Inventory management softwareOffice suite software (Microsoft Office)Point-of-sale softwareProcurement softwareSpreadsheet software (Microsoft Excel)Word processing software (Microsoft Word)
The restaurant features two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk.
We are seeking an experienced, outgoing and well organized Manager, that is able to keep calm under pressur and be able to delegate to their team with clear and precise direction.
The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads.
We are looking to for a manager to oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
PrimaryEnsure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Compile and balance cash receipts at the end of the day or shift.Perform various financial activities, such as cash handling, deposit preparation, and payroll.Supervise and participate in kitchen and dining area cleaning activities.Estimate ingredients and supplies required to prepare a recipe.Investigate and resolve complaints regarding food quality, service, or accommodations.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.Control inventories of food, equipment, smallware, and liquor, and report shortages.Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.Specify food portions and courses, production and time sequences, and workstation and equipment arrangementsForecast staff, equipment, and supply requirements, based on a master menu.Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Be knowledgeable of restaurant policies regarding personnel.Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheetsOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.Continually strive to develop staff in all areas of managerial and professional development.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Ensure that all equipment is kept clean and kept in excellent working condition throughRequirements
Cash registersLaser printersNotebook computersPersonal computersPoint-of-sale terminals and workstationsCalendar and scheduling software (google, 7shifts))Electronic mail software (Microsoft Outlook)Inventory management softwareOffice suite software (Microsoft Office)Point-of-sale softwareProcurement softwareSpreadsheet software (Microsoft Excel)Word processing software (Microsoft Word)