We’re passionate about great food, great drinks and great hospitality. We believe in fresh ingredients and big flavors, delivered by caring, friendly people. And we know that a lively environment makes it all feel and taste better.
We believe in the space between… when you’re not so busy DOING that you have time for laughing out loud, small moments, and big dreams. So be yourself and enjoy the ride.
We are seeking managers who will be there to fully support our cornerstone of the business, the Managing Partner, executing their daily responsibilities along with always representing our Grub Brand through living & teaching our core values.
Managers are responsible for creating our unique, energetic grub atmosphere and for supporting the Managing Partner in developing a culture of community support and involvement. They will assist with marketing, both inside and outside of the restaurant, and ensure each Grubsters' focus of customer hospitality and salesmanship is alive every shift.
A manager must live and teach the core values by example and work alongside the Managing Partner to help develop hourly Grubsters. They will be responsible for ensuring a safe and fun workplace and empowering the Grubsters to make good decisions through prioritizing and providing clear direction.
They must assist in maintaining a full staff at all times along with a staff tracker which is updated weekly/monthly. There will be daily focus on high level shift execution, hospitality, energy, sell times, and food & drink quality: 100% recipe adherence and twice daily Taste and Temps. Managers are responsible for upholding apparel and appearance standards along with requiring A+ sanitation in the restaurant at all times; internal health inspections will be conducted and documented weekly. Grub safety and security procedures must be in place at all times and the facility should be maintained to a "like new" standard.
A manager drives sales from within the four walls through the highest levels of execution and is involved in daily, weekly, and monthly planning to hit financial objectives. Inventory must be done biweekly in an accurate manner for food, beer, liquor, and wine. Managers learn and own each part of the P&L with the management team, and they learn the behaviors behind the numbers; the team is accountable for hitting or beating the stores' budget numbers in each category. They must proactively plan the schedule to achieve efficient and effective labor numbers with zero scheduled OT.