Job Application - Loco Burro Gatlinburg

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

 

Summary of Position

Our Shift Manager takes direction from the General Manager and supports the GM and other managers with the daily operations of the restaurant that focuses on leading shifts.  As an Office Manager, this role will support the store with various administrative duties that assist and support operations and personnel documentation.  Additional responsibilities include but are not limited to guest satisfaction, maintaining, and improving our standards, achieving financial and labor objectives, and maintaining a positive work environment. This leader is responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance.

Duties & Responsibilities

 Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

·        Achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness of facility through the training of employees and by creating a positive, productive working environment.

·        Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures.

·        Fill in where needed to ensure guest service standards and efficient operations.

·        Continually strive to develop team members in all areas of professional development.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

·        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.

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager

Office Manager Responsibilities:

Office Organization:

·        Manage office supplies and ensure stock is maintained.

·        Have a place for everything and everything in its place

·        Handle incoming and outgoing mail, ensuring timely distribution

Human Resources Support

·        Assist in reviewing all onboarding steps and verify that each new team member profile is complete and in compliance

·        Send and communicate vacation requests, PTO requests, buyback requests to HR for approval

·        Send requests to update employee records to HR (address change, benefit eligibility, updated documents, certifications)

·        Ensure that compliance documents (licenses, health inspections) are up-to-date.

·        Ensure necessary documentation for onboarding and training is available to leaders to provide to new team members

·        Submit requests for employee benefits, sick leave, and vacation requests to HR

·        I9 Compliance

·        Ensure Employment Posters are updated and visible to team members

·        Maintain staff certifications (such as food safety) and ensure training is up-to-date.

Guest Relations

·        Handle customer inquiries, complaints, or feedback and provide timely resolutions.

·        Communicate customer feedback to management for improvements.

·        Communication with Suppliers and Vendors:

·        Manage relationships with suppliers for office and restaurant-related needs.

·        Track and order office supplies, and coordinate delivery schedules.

·        Staff Coordination:

·        Serve as a liaison between front-of-house and back-of-house teams.

·        Ensure clear communication regarding staff needs, events, or special requirements.

·        Technology and Equipment

System Maintenance:

·        Oversee office technology and equipment maintenance (computers, printers, etc.).

·        Ensure restaurant management software is up-to-date and functioning properly.

Inventory Management:

·        Help track inventory levels for restaurant supplies and office materials.

·        Assist in reconciling inventory with orders and purchases.

·        Health & Safety Compliance

Compliance Documentation:

·        Maintain records of health and safety audits, inspections, and certifications. (Serv-Safe, Mechanical Donkey Certifications, Liquor Certificate)

 

Front of the House Responsibilities:

·        Oversee all FOH daily duties and ensure Kennedy Concepts standards, policies, and procedures are met

·        Verify daily checklists and side work sheets are consistently completed.

·        Display strong leadership skills through hard work, loyalty, dedication, motivation, and honesty to all team members and Kennedy Concepts

·        Ability to provide information and details pertaining to performance improvement with front of the house team members.

·        Participate in monthly FOH and BOH team meetings.

 

FOH Training:

·        Train FOH team members using the proper Kennedy Concepts training materials.

·        Follow and maintain all training material standards and ensure FOH team members are held to those same standards.

Cleanliness/Maintenance/Health Score:

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

Purchasing:

·        Ensure and oversee that all products are checked in as they enter the building.

Cash Handling & Theft Prevention:

·        Accurately record comps, voids and promos across the department

·        Maintain safe balances are maintained and at their correct levels while ensuring NO paid outs are made from the safe

·        Properly use, account for and balance petty cash

·        Follow all cash handling and tip pooling procedures.

·        Limit theft opportunities

·        Reconciliation of all cash drawers is consistent and accurate.

·        Manage and limit over pours on liquor or wine.

·        Reenforce and confirm with the team that the liquor, beer, or wine that is on the ticket is the liquor, beer or wine that is poured

·        Ensure NOTHING is given away for free.

·        Inventory every product that goes across the bar and verify that every product is on a ticket or on the waste/spill sheet.

·        Limit complimentary bar drinks or beer to well deserving/good guests (boyfriends and girlfriends are not included)

·        Verify that local discounts are only given to our local guests.

Food & Drink Standard:

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations consistent.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

Guest Service Standards:

·        Consistently work to exceed guest’s expectations for customer service.

·        Support the development of a “Guest Service” culture.

·        Develop, train, and consistently observe Servers, Bartenders, and Hosts verifying the highest standards in Guest Service are provided.

·        Ensure all FOH staff follow the “Steps to Successful Service.”

·        Observe the adherence of policies, procedures, and training from all FOH staff.

Marketing:

·        Support inside and outside marketing promotional ideas that drive sales.

·        Participate in all marketing promotions.

·        Execute all private parties and group sales with the goal of exceeding our guests’ expectations.

FOH Staffing Schedules:

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

Qualifications:

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures

·        Experience with implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Basic knowledge of labor laws and human resources best practices

·        Proficient math skills

·        Skilled strength in leadership, interpersonal communication, and staff development

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours)

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Must possess an ABC card.

·        Accept a 45 to 50 hours per week work schedule.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing team members.

·        Possess Front of House operations experience while promoting superior service and guest hospitality

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Display self-motivation, organization, and an ability to solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of restaurant experience with a Bachelor’s in Business, Hospitality, or Restaurant Management.

·        Minimum of 6 months as a Certified Trainer (CT) OR 1-year of successful results as a Restaurant Manager of a high-volume restaurant