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Kona Brewing Hawaii has an immediate opening for a Restaurant Manager in Hawaii Kai, Hawaii.  The Restaurant Manager would report directly to the General Manager.

 

The Restaurant Managers primary role is to be responsible for the leadership and management of the facility on a daily basis including staffing and training of all hourly staff, cost control, service standards, operational procedures and policies, guest relations, sanitation, environment control, cash handling, staff motivation, safety and security.  The Restaurant Manager must have the ability to effectively interact, communicate and manage staff and guests.  The Restaurant Manager as a hands on manager creates an environment that encourages ownership and accountability and maintains quality and ethical standards.

 

ESSENTIAL FUNCTIONS AND BASIC DUTIES

INCLUDE BUT ARE NOT LIMITED TO:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Support the Company’s balues:

Do what it takes to deliver the highest quality and value possible to our guests.

Challenge ourselves to grow, to change and be the best in the industry.

Act with honesty, respect and integrity, in the market and with each other.

Understand our employees are our greatest asset.

 

Communication:

Maintain daily communication with Restaurant managers and Supervisors to report and receive information on the operation of the Pub.

 

Meetings:

Attend weekly management team meetings.

Attend quarterly manager assembly meetings.

Attend semi-annual general employee meetings.

Conduct quarterly service staff meetings.

 

Marketing Coordination:

Assist management team with off-site community functions.

 

Administrative:

Approve by signing all daily business transactions such as sales, cash deposits, credit card and transmissions, etc.

Schedule writing.

Approve employee vacation schedules.

Keep Pub policies, operation, and cost control manuals up-to-date.

Communicate employee and guest incident and injuries.

Approve all complimentary food and beverage items.

Keep an up-to-date sales and business log to compare sales trends from month to month and year to year.

 

Operations:

Oversee and direct all floor operations of server, host, bar, and bus staff.

Oversee and direct all kitchen production and operation. Thru kitchen managers/supervisors.

Control daily and weekly labor cost.

Enforce policies and procedures consistently and constantly.

Evaluate product and service quality; implement new systems if needed.

Supervise new product introductions.

Monitor cleanliness and sanitation standards.

Establish standards for staff training.

Identify and solve unit issues and problems.

Expedite food/beverage products; ensure quality and consistency.

Enforce dress code.

Control breakage and loss of small wares and silverware.

Enforce company policies & disciplinary procedures.

Maintain a professional work environment.

Enforce restaurant security procedures.

Maintain knowledge of OSHA, ADA, Child Labor Laws, Health codes, State & Federal Liquor Laws.

Work with Event Coordinator to ensure the following:

Assist management team with off-site community functions.

 

Training:

Establish and update all training material for staff:

 

Server                ​           Host/Hostess                Line Cooks

Bartender              �​�       Beer to Go                    Dishwashers

Busser                ​          Prep Cooks                   Maintenance

 

Consistently coach individuals.

Conduct product knowledge training for new food, beer, and wine items.

 

Cost Control

Identify areas of concern; implement action plans to solve cost problems.

Maintain equipment and small wares par levels.

Control all voids, walkouts, and complimentary transactions.

 

Maintenance:

Conduct routine restaurant audits; bring any concerns to the attention of maintenance personnel.

Supervise weekly cleaning and maintenance program.

Recommend repairs or purchases over $50.00 to GM.

 

Employee Relations:

Establish and maintain a close professional relationship with Director of Restaurant and Retail Operations, Talent & Culture, managers, and employees.

Conduct performance reviews for employees.

 

SUPERVISORY RESPONSIBILITIES

 

Train, lead and supervise staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

PERFORMANCE MEASUREMENTS

• Safety
• Planning
• Administration
• Financial
• Employee Relationships/Development
• Management
• Organization

 

MINIMUM QUALIFICATIONS

• Minimum of 2 years management experience with progressive responsibility in fast paced restaurants
• Strong business sense, proven track record in implementing marketing initiatives and planning for new business operations.
•  Excellent leadership and management skills in operations, budgetary and cost management.
• The ability to plan, direct and execute initiatives related to departmental needs
• The ability to coach and mentor staff
• Excellent interpersonal and customer service skills
• Excellent time management skills with a proven ability to meet deadlines
• Excellent communications both written and verbal

 

Physical Requirements

Periods of walking, standing, sitting, stooping, lifting, bending, hearing, mental and/or visual attention, working on a computer

 

Must be able to lift up to 50 pounds at times

 

Kona Brewing Hawaii offers a competitive compensation and benefits package, rewarding work environment and growth for committed professionals.  We are an equal opportunity employer.