Murrayhill Taphouse Looking for Manager at Beaverton, OR Full Time

I. PURPOSE OF POSITION

The Manager is to maintain a strong existing hospitality program as well as work closely with the CEO and General Manager to design and develop innovative programs for Murrayhill Taphouse Restaurant. This role is also responsible for developing and mentoring hospitality teams to ensure that guidelines, standards and recipes are executed as prescribed and being a strong guiding influence for the kitchen team as well. This position is to model professional behavior and promote a positive and engaged work environment rooted in professionalism, teaching, learning, teamwork, passion for product, transparency, and integrity in everything we do.

II. ESSENTIAL JOB FUNCTIONS

Function

Participate in marketing initiatives throughout the year

Hands-on leadership by example.

Strong focus and knowledge of meeting sales and profit as results of efficient and effective

operations including food cost, kitchen labor, kitchen expenses, inventory control, safety and

sanitation and other key indicators of performance.

Partner with General Manager to update the training materials to include menu rollouts.

Train on knowledge of food, presentation, menus and specs. Develop ongoing training plans to deliver content to the team that is clear and concise. Ensure all procedures and policies are adhered to and act to close gaps when deficiencies are discovered. This includes ensuring policy and procedures are followed consistently at all locations, including restaurant policies and procedures and all applicable and location related policies and procedures. Work with other parts of Murrayhill Taphouse to ensure that results are maximized. Maintain excellent communications with GM s and key personnel. Develop and maintain great relationships between FOH and BOH staff and management. Form partnerships with staff and management and all other aspects of the Company. Perform with a One Team Mentality. Develops strong teams through listening, coaching and mentoring, hands on training, all to develop teams to maximize sales and guest experience. As a Senior Leader this role is expected to perform at a high level to continuously improve our culture and model our company values.

III. POSITION DIMENSIONS

Scope, Complexity and Autonomy Professional specialist with a high degree of knowledge and recognized expertise Identifies objectives, manages programs and/or manages human, financial, and often physical resources, and functions with autonomy Works independently; receives minimal guidance in only the most complex situations Acts as a resource for colleagues with less experience

Decision-Making Authority and Judgment

Decisions are guided by policies, procedures and business plan

Supervision Received

Chief Executive Officer

Supervision Exercised

Kitchen Manager

IV. POSITION SPECIFICATIONS

Education and Certifications HS Diploma required, college degree in Culinary Arts preferred.

Experience and Skills

Generally, 5+ years restaurant business running a profitable restaurant including responsibility

for hiring and training staff, financial accountability, day to day management

Sophisticated in HR policy and follow through required

Word, Excel, POS and Outlook skills required

Competencies

Proficient leadership/management skills that can grow and retain staff

Must be able to create and cost out accurate recipes and lead the consistent implementation

Must be able to effectively teach subordinates and create a team environment

Strong communication, collaboration and organization skills required

Must be detailed in all phases of the front of the house Must be a leads by example manager Must be fully versed in all financial control but not limited to inventory cost analytics, labor management, point of sale reports schedule, etc.