Job Title: Sr. Manager of Restaurants
Location: Denver, CO and New Orleans, LA
Overview: The Senior Manager of Restaurants at Pomegranate Hospitality is pivotal in maintaining and enhancing the quality and operational standards across our dining establishments. This role collaborates closely with the Pomegranate executive team and plays a key role in nurturing service and culinary operations, systems, and team development. The SMR will report directly to the Director of Service Operations. This role requires travel 50% percent of time, between New Orleans, LA and Denver, CO. A deep understanding of our company's culture and values is crucial. The SMR is responsible for collaborating closely with the restaurant leadership team to ensure they are effectively trained and equipped with the necessary skills. This role emphasizes the importance of continuous education, which is a cornerstone of our success. The SMR will lead and drive these initiatives, creating an environment that fosters growth, excellence, and a commitment to our company's values and culture.
Responsibilities:
Team Member Relations:
- Lead the training and onboarding of restaurant leadership teams, ensuring alignment with Pomegranate Hospitality’s culture and service standards.
- Develop and implement ongoing educational programs to elevate service and operational competencies.
- Partner with the DPC to identify the developmental needs of team members to provide coaching, mentoring, or training to enhance their knowledge and skills.
- Cultivate and maintain positive relationships with all team members, fostering a team-driven and supportive work environment.
- Regularly engage with team members to solicit feedback, using an open-door policy to address concerns and improve satisfaction.
- Maintain an employee retention rate of 78% or higher at both our restaurants
- Communicate effectively with the Director of People and Culture regarding employee relations, including team member complaints and investigations.
Operations:
- Ensure operational efficiency by adhering to budgetary guidelines and smooth restaurant functionality.
- Monitor operating systems for accuracy and effectiveness, supporting seamless operations.
- Ensure strict quality control of all food and beverage offerings, maintaining consistency and excellence.
- Collaborate with culinary teams on menu updates and changes, ensuring products meet or exceed guest expectations.
- Ensure compliance with food handling and sanitation standards, maintaining a safe and clean environment.
- Regular check-ins with the culinary team to review proper handling procedures, cleanliness, and overall organization of the kitchen.
Financials
- Oversee the efficient, cost-effective operation of the restaurant, including labor management, and control of operating supply/equipment inventories.
- Monitor actual and projected sales, ensuring revenue goals are met or exceeded, and addressing opportunities as they arise.
- Maintain par levels of essential supplies, working with the Executive Sous Chef to establish purchasing protocols.
- Approve all department storeroom requisitions, ensuring operational costs are within forecasted budgetary guidelines.
- Review and maintain daily payroll records, ensuring labor costs remain within budget.
- Supervise cash management, ensuring accountability for all cash handling practices and administration.
Guest Service
- Provide strategic oversight to ensure an exceptional guest experience across all aspects of the restaurant.
- Regularly review and analyze guest feedback and service scores to gauge customer satisfaction and identify areas for improvement. Utilize these insights to make informed decisions and implement necessary changes to service procedures or offerings.
- Collaborate with the restaurant leadership team to develop and execute action plans aimed at improving service scores, addressing specific feedback from guests, and continuously enhancing the quality of service.
- Implement training programs and initiatives to educate staff on the importance of service standards, guest engagement, and effective communication, ensuring a consistent and high-quality guest experience
- Performs all other duties, as assigned.
Travel Expectation
- Must be able to spend 14 days per fiscal period at each of Pomegranate’s company owned restaurants, (Saba and Safta).
- Travel, food, housing, and transportation stipend will be provided.
- SMR is expected to spend 5 shifts per workweek within the physical restaurant.
- Scheduling expectation is to be present for multiple services that best suit the demands of the business.
- Geographical schedule may adjust based on the needs of the business.
Experience/Skills:
- Able to travel 50% of the time.
- College degree is preferred. Bachelor of Science degree in Hotel/Restaurant Management is desirable. A combination of practical experience and education will be considered as an alternative
- 5+ years management experience in a high volume setting
- A passion for food and restaurant operations and a desire to make an impact on customers and business
- A "can do" work ethic and the ability to be a role model
- Ability to adapt and succeed in a fast-paced environment
- Works efficiently and timely at all times
- Previous Toast experience is an asset
- Exceptional interpersonal and problem solving abilities
- Highly responsible & reliable
- Able to stand for a 12-14 hour shift
- Basic Google suite knowledge and comprehension
- Strong business acumen and proficient math knowledge and comprehension
- Extensive experience in a senior management role within the hospitality or restaurant industry.
- Strong background in culinary arts, food and beverage management, and guest service.
- Proven leadership and training skills with a focus on team development.
- Excellent communication, organizational, and problem-solving skills.
- Ability to manage budgets, optimize costs, and enhance operational efficiency.
