RMD Group Careers

Duties and Responsibilities:   

• Monitor the production of food preparation and service for each shift   

• Monitor all daily stations to ensure proper quality, temperature and freshness   

• Maintain production pars at all times   

• Ensure all food meets company and health quality standards   

• Prepare all specialty items as directed by the Executive Chef   

• Communicate daily with the Executive Chef regarding product specification and execution   

• Monitor and enforce efforts to control food costs by maintaining budget and controlling waste   

• Maintain all procedural manuals and guides including but not limited to:   

• menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet.   

• Prepare and monitor all par sheets, maintenance logs, food cost sheets, and order guide   

• Conduct pre-shift meetings with all BOH employees as needed   

• Monitor all product requisitions and coding of invoices   

• Communicate pertinent information to employees and management team   

• Prepare menu and order supplies as directed by the Executive Chef   

• Monitor the dry age program and audit dry age excel sheet by working with chefs and butcher   

• Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training   

• Manage and supervise all junior staff by following company policy and procedures    

• Conduct weekly check-ins with all junior staff   

• Ensure proper staffing levels by maintaining employee work schedules   

• Initiate all administrative requirements as needed   

• Follow all company procedures   

• Other job duties as assigned   

Financial   

• The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA   

• Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc.   

Employee Performance   

• Working with underperforming employees to get them to the top half of the list or removing from roster   

• Always be working to raise the Per Person Average (PPA)   

• Implement & maintaining systems related to customer service and revenue maximization   

• Reviewing server sales performance report and taking appropriate action (posting results)    

• Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads   

• Creating, implementing, and maintaining systems related to customer service and revenue maximization   

Menu Analysis   

• Review and help Implementing BOH incentive programs to push appropriate menu items   

• Review sales report, analysis top and low sales to maximize menu    

Staff Turnover   

• Always working towards keeping the overall turnover percentage down to help reduce payroll cost    

• Identifying and correcting reasons causing high turnover   

Other Wages   

• Ensuring all staff clock in/out times are being reviewed before payroll is processed   

• Tracking, managing, and minimizing overtime & meal break premiums    

 Marketing   

• Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department   

• Ensuring all reviews are at goal numbers    

  Internal Restaurant Marketing & Revenue Generation   

• Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details   

• Ensuring the proper menus and promotional material are always out    

• Creating and executing promotions to drive business like tournaments and nightly contests   

• Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC   

• Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place    

 Operation   

• Holding everyone accountable for ALL policies and procedures    

• Ensuring all changes to policies and procedures are communicated and documented formally   

•  Overseeing nightly closing to ensure all elements are properly completed   

•   Reviewing all manager nightly notes, making comments and responding as needed   

•  Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required   

•  Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues   

 Other   

• Reading Industry publications to keep up to date on trends   

• Conducting staff check-ins per company standard    

• Taking time to learn what you don’t know   

• Responsible for all aspects of POS system (front and back of the house)   

 Training & Onboarding   

The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers   

•  Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts   

•  Ensuring all training programs are being executed properly   

• Ensuring trainees have all required certificates   

• Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC   

•  Identifying approved staff that can train new employees (should have multiple trainers in each department)   

•  Creating and executing a minimum of one voluntary staff training per month    

• Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards   

 Staff Development and Recruiting   

• Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”   

•  Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis   

Qualifications/Education:   

At least 3+ years related experience and/or training   

• Must be familiar with yield management and cost controls   

• Culinary degree, AOS (preferred)   

Skills and Attitudes:   

• Must be motivated, hard-working, and passionate    

• Perform job functions with attention to detail, speed, and accuracy   

• Prioritize and organize   

• Be a clear thinker, remain calm, and resolve problems using good judgment    

• Follow directions thoroughly    

• Understand guest service needs   

• Possess excellent communication skills   

• Works cooperatively in a team environment   

• Must be comfortable learning new skills   

• Uses critical thinking reasoning skills to solve problems quickly   

• Manages time effectively   

Certificates, Licenses, and Registrations:    

• Serve safe certificate Management course    

• Anti-harassment and nondiscrimination management 2-hour class     

Physical Requirements:   

• Must be able to stand/walk for up to 6 hours at a time   

• Must be able to sit for up to 8 hours at a time   

• Must be able to lift at least 50 pounds safely and properly   

• Ability to work in a stressful, fast-paced environment   

• Must be able to work holidays, nights, and weekends