SUMMARY

The Key Manager assists

the management team in limited direction and/or supervision of employees and the

food and beverage service activities of Irby's Tavern Restaurant in accordance with

company guidelines regarding operating procedures, sales, profitability, and

guest and employee relations. Under the direction of the General Manager, he/she

is responsible for working with other managers and team members to build and

increase sales over the previous year's sales and maintain profitability, while

ensuring employee and guest satisfaction.

The Key Manager must

perform duties in compliance with all applicable sanitation, health, alcohol

service and personal hygiene standards. He/she is responsible for supervision

of the appropriate use of restaurant supplies and equipment to minimize loss,

waste, and fraud.

The Key Manager must be able to utilize his or her own

experience and knowledge of the company concept to uphold the company's

integrity as well as promote the company status within the community.

DUTIES AND RESPONSIBILITIES

To perform this job successfully,

an individual must be able to perform each essential duty satisfactorily. The

duties and responsibilities of this position include but are not limited to

those listed below. Other duties may be assigned as needed to accommodate the

smooth flow of operations within the company:

1.      Under

direction of the General Manager, ensures that the restaurant is functional and

meets all Irby's Tavern Restaurant quality standards on a daily basis, to include,

but not limited to cleanliness, guest service and execution of food and

beverage service.

2.      Provides

appropriate leadership, training and supervision to hourly employees.

1. 
   
3. Effectively
4. supervises shifts on a daily basis in absence of General or Restaurant Manager.
5. Reports operations and employee relation issues to the General Manager.
6. 
   
8. Ensure
9. Standard Operating Procedures (SOP) are followed in the Back of the House and
10. Food Procedures, guest safety, employee safety, food handling, receiving
11. and storage procedures.
12. 
    
14. Observe
15. quality of food preparation, food appearance and cleanliness and
16. sanitation of production and service areas, equipment and employee
17. appearance.
18. 
    
20. Ensure
21. Standard Operating Procedures (SOP) are followed by supervising all Front of
22. House employees to ensure execution of service standards, guest safety and
23. satisfaction and employee motivation, retention, and positive morale.
24. 
    

7.     

Ensure the safe service of alcoholic beverages. Monitor FOH employees

for responsible service guidelines.  Monitor

guests for signs of intoxication. Prohibit anyone under the influence from

driving and provide alternate means of transportation.

8.     

Assist in the training activities for employees and MIT’s.

1. 
   
3. Accurately
4. complete assigned administrative and operational reports as assigned by
5. General Manager.
6. 
   
8. Assist
9. with inventories, ordering and receiving and completion of accurate prep
10. sheets when assigned.
11. 
    
13. Responsible
14. for cash or funds generated from all sales transaction and/or payments;
15. responsible for reconciliation, recording and control of cash and other
16. tender.
17. 
    
19. Develop guest relationships and monitor guest
20. satisfaction. Conduct regular table visits and identify new guests.
21. Respond to guest relation issues and complaints in a timely and positive
22. manner. Evaluate and execute opportunities to improve guest relations with
23. new and regular customers.
24. 
    
26. Ensure
27. the safe operation of equipment and working conditions to prevent hazards
28. and/or accidents; Report equipment repair and maintenance issues to
29. General Manager.
30. 
    
32. Utilize
33. basic functions and programming functions of the restaurant's computer and
34. POS (Point Of Sale) System.
35. 
    
37. Comply
38. with established sanitation standards, personal hygiene, and health
39. standards. Ensure restaurant passes all health and safety inspections.
40. 
    
42. Must
43. maintain skills necessary to safely and efficiently operate restaurant
44. equipment and machines used in the performance of this job.
45. 
    
47. Perform
48. restaurant functions as business dictates such as food preparation,
49. delivery of food and beverages to guests or operating POS system.
50. 
    

SUPERVISORY RESPONSIBILITES

1.     

Under direction General Manager, assist in supervision

of approximately 10 to 20 hourly employees.

Carries out supervisory responsibilities in accordance with the Irby's Tavern

Restaurant policies and applicable employment laws. Responsibilities may include

training employees, planning, assigning, and supervising work responsibilities,

and following up with the General Manager.

2.     

Acts as mentor in directing subordinate employees with

advice or solutions to difficult problems in areas such as job performance, employee motivation, and maintaining the concept.

3.     

Ensure staff meets and executes service

standards and best practices. Conduct accurate performance reviews. 

QUALIFICATIONS AND REQUIREMENTS

Experience in

restaurant, retail, food service or the hospitality industry is required.

The requirements

listed are representative of the knowledge, skill, and/or ability required. Reasonable

accommodations may be made to enable individuals with disabilities to perform

the essential functions

1.     

Supports the Mission, Vision, Values and

Culture of Irby's Tavern Restaurant.

2.     

Must exemplify a high level of

professionalism and act as a role model for co-workers through maintaining a

reputation that is beyond reproach and by personally adhering to company

policies and procedures.

3.     

Must be able to work in an environment free

of direct supervision in the absence of the General Manager; must be a self-starter,

organized, and multi-task oriented.

4.     

Must be able to plan, assign, and supervise

work.

5.     

Maintains positive employee relations

through effective communication, coaching, training, and development.

Effectively rewards and disciplines employees. Develops trust and credibility.

6.     

Uses tactful and appropriate communication

with employees or guests regarding reported complaints, problems and concerns.  Addresses complaints and resolve problems in a

timely and effective manner.

7.     

Ensures compliance with company standards

for safety and sanitation, organization, quality, timeliness, cost control and

waste reduction.

8.     

Creates an atmosphere which allows for the

respect and well-being of all coworkers and guests in a safe, secure

environment.

9.     

Assesses and/or corrects unsafe working

conditions, equipment repair and maintenance needs.

10.  Maintains confidentiality of all proprietary Irby's Tavern Restaurant

operations, programs and material information.

11. 

Maintains quality assurance and compliance

with all regulatory requirements.

12.  Ensures compliance with current laws and policies to provide a work

environment free from sexual harassment and all illegal and discriminatory

behavior.

13. 

Creates a harmonious work environment for

all employees.

14.  Uses tactful, appropriate communications towards direct reports, vendors

and guests.

15. 

Completes requirements for training,

acceptable attendance, uniform and dress codes including personal hygiene, and

other work duties as assigned.

16. 

Utilizes effective time management; reports

to work on time and completes assigned duties within designated time frames.

17. 

Uses good judgment and integrity in decision

making; Makes clear, consistent and transparent decisions; Able to identify

relevant from irrelevant information and make timely decisions.

18. 

Must exhibit effective leadership skills,

motivate others, demonstrate a high level of business acumen and develop trust

and credibility with co-workers and subordinate employees and peers.  Must exhibit honest and ethical behavior and

expect same from others.

19. 

Must demonstrate effective oral and written

communication skills and actively listen; must clearly and effectively share

information.

20. 

Weekend and evening work will be necessary.

21. 

Must have reliable transportation.

EDUCATION / TRAINING / CERTIFICATIONS

1.     

A high school diploma or equivalent

preferred.

2.     

Must be at least 21 years of age and provide

a current and legal form of identification to verify age.

3.     

Must complete TIPS training and

certification.

4.     

Must attend orientation and agree to

policies and procedures as outlined in the Irby's Tavern Restaurant Employee

Handbook. 

5.     

Must successfully complete assigned Training

Program.

6.     

Must obtain ServSafe food sanitation

certification, food handler’s permit and alcohol service permit as required by

federal, state or local regulations.

PHYSICAL / COGNITIVE / VERBALSKILLS

The Key Manager must have the ability

to effectively communicate in the English language, so as to be able to supervise

staff and provide information to the guests. He/she must have proficient

reading and writing skills. He/she must have the ability to read and comprehend

simple instructions, short correspondence, and memos and the ability to write

simple correspondence. He/she must be able to calculate figures and amounts

such as discounts, as well as the ability to apply concepts of basic

mathematics.

The employee must have

the ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull

items weighing 50 pounds or less. The employee must regularly lift and/or move

up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally

lift and/or move up to 50 pounds; Manual dexterity, the ability to talk and

hear and the ability to follow written and oral instructions and procedures are required.

The employee is frequently required to taste or smell. Reasonable

accommodations may be made to enable individuals with disabilities to perform

the essential functions of this position.

WORK ENVIRONMENT

The work environment

characteristics described here are representative of those an employee

encounters while performing the essential functions of this job.   While performing the duties of this job, the

employee regularly works near moving mechanical parts and is regularly exposed

to fumes or airborne particles and extreme heat. The employee is frequently

exposed to wet and/or humid conditions and toxic or caustic chemicals. The

employee occasionally works in outside weather conditions and is occasionally

exposed to extreme cold and risk of electrical shock. The noise level in the

work environment is usually loud.