Summary: This position is responsible for the management and daily operations of FareStart Restaurant and Guest Chef Night, ensuring excellent training, customer service, food safety, and product quality. Highlights: 1. Manage daily operations, training, customer service, food safety, and quality 2. Foster a safe and nurturing environment for job training programs 3. Collaborate with culinary leadership to maintain high quality standards For serious consideration, please apply on FareStart's website here - https://www.farestart.org/about/careers/ Restaurant Manager Department: Social Enterprise Status: Exempt, Full-Time Pay Rate: $82,924-$89,051/year ABOUT THE ORGANIZATION FareStart has been helping people transform their lives through food for 30 years — one person, one job and one community at a time. People experiencing poverty struggle to escape the cycle they are in and often face other compounding barriers to getting and keeping a job. At FareStart, we help people overcome barriers by teaching work and life skills needed to succeed in employment and in life. By investing in people, providing meals and building community, we transform homelessness, hunger and poverty into human potential. ABOUT THE POSITION This position is responsible for the management and daily operations of FareStart Restaurant and Guest Chef Night , ensuring excellent training, customer service, food safety, and product quality. This position is responsible for fostering a safe and nurturing environment for FareStart’s job training programs at all FareStart restaurant locations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Recruit, hire, train, and supervise restaurant staff. Oversee scheduling of restaurant staff members, lead service during peak periods, and responsible for coverage in the event of a staff member’s absence, covering different shifts if necessary. Develop and maintain Standard Operating Procedures (SOPs) and training manuals for restaurant operations. Oversee and manage the POS system (Toast), ensuring accurate configuration, reporting, and functionality; use system data to inform decisions and oversee troubleshooting as needed. Collaborate with Social Enterprise leadership to monitor budgets to ensure restaurants remain profitable and actively find ways to lower operational costs, while expanding the restaurant’s customer base. Manage ordering, inventorying, production cost, sanitation, food safety, and vendor relationships for these operations. Manage private party reservations email, restaurant email, and restaurant phone and voicemail. Collaborate with the Social Enterprise Events Manager to support the execution of private events. Collaborate with the culinary leadership team to maintain high quality standards for FareStart’s food and beverage program, communicating guest feedback as needed. Collaborate with marketing & communications team to update menu files across multiple platforms as needed. Lead Guest Chef Night execution including internal and external communications. Ensure all staff provide excellent customer service. Responsible for following up on customer service issues (e.g., customer concerns, complaints, feedback, etc.) Keep restaurant staff informed on organization wide updates, events, and priorities, serving as the link between restaurant operations, leadership and other departments. Develop, implement, and update restaurant policies and procedures as necessary. Collaborate with the Programs Department to support the design of curriculum for relevant programs. Collaborate with programs staff regarding student and trainer contributions in restaurant spaces. Ensure staff provide a safe and welcoming environment for all students using trauma-informed practices that support historically under-represented populations. Support and promote the organization’s strategic plan and department priorities. Perform other duties as assigned. QUALIFICATIONS 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 accommodation may be made to enable individuals with disabilities to perform the essential job functions. Bachelor’s degree in hospitality or related field, and two (2) or more years of experience managing a café/coffee shop or food service operation including ordering, inventory, programming POS system, menu costing, etc.; and/or an equivalent combination of education and experience. A Valid King County Food Permit, or the ability to obtain one. A Valid WSLCB Servers Permit, or the ability to obtain one. Experience managing and developing a team. Ability to lead and motivate teams. Experience performing on-the-job training, preferably in a restaurant/café/coffee shop environment. Proficient and experienced in Toast, OpenTable and Microsoft Office applications, particularly Word, Excel, PowerPoint, Outlook, and Teams. Ability to work with customized databases and technology and to conduct internet research. Ability to multi-task in a fast-paced environment with excellent communication skills. Ability to work effectively independently and as part of a team, within diverse teams and environments. Ability to communicate effectively and comfortably with audiences of different backgrounds and experiences. Ability to display sensitivity, tact, and responsiveness in various situations and maintain a high level of confidentiality. Ability to listen, give and receive feedback in a productive and professional manner. Excellent written and verbal communication skills with the ability to adapt communication based on audience and purpose with inclusivity. Ability to disseminate information effectively to appropriate levels. Demonstrated excellent interpersonal, negotiation, and conflict resolution skills. Excellent organizational skills with the ability to balance and prioritize multiple tasks and requests and meet deadlines in a professional manner. Ability to evaluate problems and effectively solve them in a timely manner. Ability to respond to concerns with empathy and inclusivity. Ability to delegate responsibilities, work with others, and coach employees to develop their full potential. Provide helpful, behaviorally specific feedback to others. Regularly meet with employees to review their development progress and express confidence in their abilities to be successful. Engage in open and honest communication. WORK ENVIORNMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. This position is exposed to a typical restaurant kitchen environment, including hot cooking elements and sharp objects. The noise level in the work environment is usually moderate to loud. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. This position is regularly required to sit. Frequently required to stand or walk; use hands to finger, handle, or feel; reach with hands and arms; and talk and hear. This position requires close vision and the ability to adjust focus. This position may be required to lift and/or move up to fifty (50) pounds. This position is occasionally required to climb or balance; and stoop, kneel, or crouch. BENEFIT HIGHLIGHTS Competitive pay based on experience and qualifications Paid time-off (5 weeks first year of employment) Paid holidays, including up 2 floating holidays 401(k) savings plan with company match Medical (including vision), Dental, Disability, and Life Insurance Employee discounts at FareStart retail social enterprises Employee Assistance Program Free ORCA pass For information on FareStart, visit our website at: https://www.farestart.org/about/
Craigslist · HR
Craigslist · HR
