Website H-E-B
Position Summary:
As an H-E-B Restaurant Manager, you’ll oversee the entire Restaurant Department operation at your location to ensure superb product and customer service. You’ll be responsible for total front and back of house restaurant operations while building sales and enhancing customer service.
Key Responsibilities:
- Uses department best practices and H-E-B standard operating procedures (SOPs) to achieve department budget and metrics, and to minimize shrink
- Ensures overall cleanliness, sanitation, and safety of all areas within the kitchen and front of house operations
- Completes / distributes all required reports and paperwork; ensures accounting statements accurately reflect department performance
- Ensures / manages overall direction, coordination, and evaluation of all department Partners
- Manages department staff, including interviewing, hiring, training and development, delivering on-time performance appraisals, providing feedback, scheduling, counseling, and terminating
- Performs all department Partner / Manager duties and responsibilities
- Manages inventory, including purchasing, transfers, receiving, handling, storage of product
- Maintains / coaches to consistent food specifications, including taste, appearance, presentation, portion control, and quality
- Schedules Partners to achieve sales and production targets within budgetary guidelines
- Researches / analyzes potential and existing process breakdowns; works with necessary Partners to identify and solve problems
- Ensures training of all department Partners, including front of house and culinary
- Ensures compliance with all federal, state, and company regulations and standards for product freshness, food safety, refrigeration, and sanitation
- Spends much of time using independent judgment in making employment-related and business decisions, or effectively recommending such decisions, including product- and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or otherwise engaging in resolving Partner-related matters
- Manages department workflow and schedules to attain 100% completion of standard operating procedures (SOPs) daily; plans, assigns, and directs work; oversees daily job responsibilities for Restaurant Partners
- Manages sales of alcohol and ensures TABC compliance
Required Education & Experience:
- Knowledge of beer and wine (preferred)
- 3+ years combination of professional culinary / hospitality training, or related experience
- Ability to work a flexible schedule, including opening, closing, weekend, and holiday shifts
- Advanced communication and organization skills
- Ability to supervise, train / cross-train BOH and FOH staff
- Advanced customer service skills
- Ability to maintain an efficient operation and troubleshoot / report equipment malfunctions
- Ability to organize, prioritize, and accomplish multiple tasks with attention to detail
- Proficiency in H-E-B systems (IXPTR, IMS, CICS2, POS, Microsoft Office)
- Food Safety certification
- Ability to execute high-volume production
- Ability to build sales and enhance customer service
- Leadership experience in a complex work / team environment
- Experience in ordering, inventory maintenance, and shrink control
- Experience as a deli or restaurant manager in retail, restaurant, hotel, or food / beverage industry