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About the Role
The MCA Manager assists the General Manager in daily restaurant operations, including hiring, staff development, performance management, and ensuring adherence to company policies, food quality, sanitation, and safety standards. This role also involves managing revenues, cash accounts, and delivering exceptional customer service, acting as a role model to achieve maximum results. Specialty areas may be assigned, focusing on duties like inventory, ordering, and scheduling.
Responsibilities
- Adhere to all MCA/Brand operating procedures and ensure they are followed by all shift supervisors and employees.
- Attend and contribute to management meetings.
- Schedule and lead pre-shift/post-shift meetings regularly and post communications to staff.
- Ensure all supervisor/employee duties and assignments are performed and completed in a timely manner.
- Record deliveries, receive and reconcile inventories with purchase orders.
- Ensure all food/beverages/bakery are in stock, correctly displayed, and perishable items are stored at correct temperatures.
- Complete daily reporting to accurately reflect MCA/Brand procedures and documentation.
- Suggest and implement strategies to increase revenue.
- Ensure all cash payments are received, recorded, and a receipt is provided.
- Complete an end-of-night report to ensure correct recording of all transactions.
- Ensure all cash items are balanced and accounted for daily.
- Manage cash handling of register, deposits, and safe.
- Maintain a high level of cleanliness in the restaurant, market, and bar.
- Document all waste, transfers, promotional stock, breakages, and spillages.
- Monitor and ensure orientation, training, development, and performance management of supervisors and crew.
- Assist staff during busy periods as required.
- Complete a weekly staff schedule, ensuring fair distribution of hours, cost-effective staffing, and adherence to the staffing budget.
- Assess employee/supervisor strengths and career development.
- Ensure all staff are punctual and attired correctly.
- Meet with problem performers regularly to discuss and document areas of improvement.
- Record all accidents/injuries/illnesses using appropriate accident reporting procedures.
- Ensure menu briefings and quizzes are carried out regularly with all staff.
- Work closely with the GM to ensure a smooth operation.
- Ensure all work is carried out in compliance with Health & Safety regulations.
- Communicate staff performance issues, training, and development needs to the GM regularly.
- Maintain a high level of service for all guests.
- Deal with complaints efficiently and courteously.
- Communicate any service/guest issues to the GM.
- Perform any other duties as directed by the GM.
- Maintain total accountability for labor cost, budgets, and projections.
- Maintain food and beverage costs per budgetary standards.
- Manage FOH/BOH repair, light bulb replacement, general organization, and cleanliness.
- Perform safety inspections and document results and shortfalls.
- Ensure all storerooms and loading areas are clean and organized.
Requirements
- Minimum 3 years supervisory/assistant manager experience, preferably in full-service restaurants.
- Knowledge of marketing techniques and their impact on business results.
- Experience in guest relations, negotiations, and complaint handling.
- Excellent verbal and written communication skills.
- Commitment to service of customers, staff, co-workers, and management.
- Demonstrated leadership ability; ability to lead by example.
- High integrity and honesty.
- High work ethic, passion, and commitment.
- Ability to work full-time hours, including weekdays, weekends, and holidays.
- Demonstrated coaching and development skills.
- Ability to train and delegate.
- Follow through and dependability.
- Adherence and modeling of all MCA policies and procedures.
- Knowledge and commitment to safety and food sanitation.
- Health Department approved Food Handler Manager Certification.
Skills
- Leadership
- Problem-solving
- Decision-making
- Time management
- Customer service
- Inventory management
- Ordering
- Scheduling
- Staff development
- Performance management
- Budget management
- Communication
- Coaching
- Delegation
- Food safety
- Sanitation
- Health & Safety regulations
Work Type
- Full-time
Experience Level
- 3 years supervisory/assistant manager experience
Education Level
- Associate degree or equivalent in Hospitality, Business or Culinary Arts
Salary/Compensations
- $70,304.00/Year + Quarterly Bonuses
Benefits
- Health
- Dental
- Vision
- Life
- LTD
- STD
- 401K
- Paid vacation
- Sick days