Restaurant Manager

We like to think of Picante as a zocalo, or plaza, where people gather and everyone is welcome—even your pooch. Jim Maser, a Berkeley native, opened Picante in 1994 and continues to travel to Mexico's seven regions exploring its cuisine. Heartfelt joy is sparked when guests who grew up eating here, bring the next generation through our doors. Everything is made from scratch, on site. You will spot our skilled tortilleras front and center, expertly flipping tortillas with bare fingers. We source local artisanal Mexican-style cheeses, naturally raised meats, free-range poultry and sustainably-caught fish. Only 100% agave tequila is served in our bar and each night we craft another batch of lime zest cooler for tomorrow's margaritas. Many employees have been with us since the beginning, giving the Picante family a sense of tradition and purpose.

Comp: $65k-$70k DOE

Benefits:

100% medical and dental for individual, 2 weeks paid vacation, 9 sick days, dining discounts.

Essential Job Function:

The Restaurant Manager will work closely with the General Manager and all members of the restaurant’s management team to ensure the restaurant is operating according to the standards; may be responsible for overseeing service of any portion of the restaurant's operating hours, as well as share in administrative responsibilities. Our managers are integral and active members of service. Managers are expected to be hands on from the beginning to end of the guest experience – with guests, the service team, and with the Back of House team.

Responsibilities:

- Shift opening and closing managerial responsibilities.

- Financial/cash handling, operational administrative tasks, facilities/Health Department checks, and oversight of hourly employees

- Oversee the FOH staff through all working hours - setting up for service, all service hours, and closing each shift according to restaurant standards

- Floor management responsibilities including frequent decision making and troubleshooting; maintaining proper flow of service (at the door, on the floor, and at the pass); upholding service standards, product quality and cleanliness; continuous communication with kitchen and all FOH staff

- Ensuring service and food quality, cultivating relationships, resolving issues

- Clear communication with BOH management to ensure proper flow of service and guest satisfaction

- Continual development of FOH employees through training and by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews

- Ensuring FOH staff has appropriate food, beverage, and service knowledge

- Administering FOH hourly disciplinary action as needed

- Maintaining reservations and reservation system

- Lead by example through proper execution of all service standards and protocols, clear and professional communication with the corporate office, other managers, all hourly employees, and guests; exceptional work ethic, strong attention to detail, and a collaborative attitude

Skills & Requirements:

- 2+ years of restaurant management experience required

- Strong service, food and beverage knowledge required

- Detail oriented, organized and professional

- High volume, fast-paced, high profile restaurant experience preferred

- Ability to demonstrate quick thinking and adaptability in a constantly changing environment

- Regularly lift 25 pounds; occasionally lift 50 pounds

- Strong computer skills and POS are a plus