Oversee essential business duties related to the day-to-day
operations of the restaurant, specifically in the areas of Hospitality,
Safety, Cleanliness, Kitchen, and Bar. This position ensures the shift runs
efficiently, provides clear direction to hourly employees, and communicates
all necessary business, employee, and guest updates to the management team
during shift changes. The Leader performs standard management duties,
including opening and closing restaurants, completing employee checkouts,
guest satisfaction, placing product orders, cash handling, and maintaining a
clean and organized restaurant. This position ensures all employees
consistently adhere to company policies and standards.
Responsibilities
Focus
o Promote, work, and act in a manner consistent with the Mission
of the Range Cafe:
The Range Cafe’s mission is to
enrich the lives of our guests, our employees, and our owners. We do this
through superior quality food and beverages, legendary hospitality, sales
growth, cost controls, and treating our employees like family. We believe that
our employees are our most important resource, and our success depends upon
creating and retaining a staff capable of delivering an exceptional dining
experience to every guest, every time.
o Promote, work, and act
in a manner consistent with the Core Values of the Range Cafe:
● HOSPITALITY FROM SCRATCH A hospitable environment should always feel natural, never forced. Kindness and compassion are the building blocks of our workforce.
● GUEST AMAZEMENT From the moment a guest walks through our doors to the moment they leave they should be wowed.
● ORDINARY FOOD DONE EXTRAORDINARILY WELL We pride ourselves on the ability to take simple, quality ingredients and create a fantastic dining experience
● INSPIRED EMPLOYEES Our employees are excited to be a part of our team because we work hard on creating a hospitable environment. Happy employees make happy guests.
● COMMUNITY GENEROSITY Our community allows us to thrive. By giving back, our strength in our community grows.
Safety & Quality
The safety of our guests and employees is the Leader’s #1 responsibility.
- Monitor compliance with health and fire regulations regarding food handling and building maintenance
- Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
- Keep records required by government agencies: temp logs, illness, grease trap cleaning, hood cleaning, pest control.
- Two daily line checks to test food by tasting to ensure quality, flavor, and freshness.
- Report all maintenance issues to the General Leader and Operations.
- Monitor daily employee and guest activities to ensure liquor regulations are obeyed.
- Monitor food to ensure that food is prepared and presented in a safe and presentable manner.
- Ensure all restaurant policies, procedures, standards, specifications, guidelines, and quality.
Procedure & Policy
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Including but not limited to credit card processing and cash deposits.
o Receive food and beverage deliveries, checking delivery to verify product quality and quantity.
o Monitor employee clock-in and clock-out times. Make necessary adjustments for schedule and timekeeping changes.
o Oversee daily operations of the restaurant.
o Establish standards for personnel performance and hospitality.
o As needed, help employees with hospitality and culinary tasks to ensure smooth operations.
o Administer prompt, fair, and consistent recommendations for any and all violations of company policies, rules, and procedures.
o On your shift, oversee the receiving of all products and services: food, liquor, wine, beer,
supplies, and R&M.
o Ensure that all products are received in the correct unit count and condition and deliveries
are performed in accordance with the restaurant’s receiving policies and procedures.
o Aim to achieve company objectives in sales, service, quality, the appearance of facility and
sanitation and cleanliness through training of employees and creating a positive, productive working environment.
o Work a minimum 45-hour, work week with 1 opening and 1 closing shift per week or average for the month.
o Attend and participate in all required leader meetings.
o Keep a current calendar of your work schedule.
o Uphold and adhere to all policies and procedures in the current Range Cafe Employee Handbook for salary leaders and hourly staff.
o Uphold and adhere to all policies and procedures in the current Range Cafe Leader Manual for both Hospitality and Culinary Leaders.
o Follow all guidelines in the Leader Training Manual and the Employee Handbook.
o Be on time for all scheduled shifts and meetings.
o Follow the Leader Attire policy for scheduled shifts, meetings, and location visits.
o Set an example for hourly staff by following all Range Café policies and procedures.
Hospitality & People
o Table touch & check-in with all guests and employees to ensure 100% internal and external
hospitality.
o Investigate and resolve all guest complaints regarding food, service, or accommodations.
o Fill in for fellow employees when needed to ensure guest service standards and efficient
operations.
o Review work procedures to identify problem areas and implement process improvements for hospitality.
o Continually strive to develop employees in all areas of leadership and professional development.
Requirements:
Basic Knowledge
- Toast POS
- Excel & Word
- Basic computer operations
- US Foods inventory and ordering system
- Sling
- Company Google Calendar
- Current time keeping and schedule process
Required Skills/Abilities:
- Excellent supervisory and leadership skills.
- Excellent interpersonal skills with a focus on internal and external hospitality.
- Excellent time management skills.
- Excellent organizational skills and attention to detail.
- Excellent knowledge of food handling, food safety, and all restaurant guidelines.
- Proficient with Microsoft Office.
- Development of new leaders.
Physical Requirements:
- Work a 45-hour week.
- Prolonged periods of standing and walking.
- Must be able to lift 25 pounds at times.
- Must be able to assist and fill in all positions in the
- restaurant.
Work schedule
- Weekend availability
- Holidays
- Day shift
- Night shift
Benefits
- Flexible schedule
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- 401(k)
- 401(k) matching
- Employee discount
- Pet rider program
- Paid training