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Uno Mas Tex Mex Downtown and Henderson
1525 Main Street, Dallas, TX 75201
2929 N Henderson Ave, Dallas, TX 75206

The ideal candidate has a passion for food and beverage, a genuine ability to connect with guests and staff alike, and brings the core value of 'Hungry, Humble, Smart' to the restaurant. As a leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor.

Overview:

Since 2013, HattenLuke Hospitality strives toward a philosophy of Be, Know, Do. Our team relishes the opportunity to provide an experience, unlike others. One focused on presenting the best version of the concept and team daily. Be unmistakably passionate, Know-how and why of your position; be ready to step into the next, and Do above and beyond; require excellence.

Reporting to: This position reports to Ownership. You will work with a passionate and highly respected team committed to leading and inspiring others to deliver our mission: Great Hospitality—every Time.

You’ll Thrive In This Position If You Are:

Passionate about creating memorable dining experiences by exceeding guest expectations.
Dedicated to creating a safe environment for the team and guests through the highest standards for product quality and restaurant cleanliness.
Committed to driving continuous improvement by coaching, leading, and developing the restaurant team.
Service-oriented in your approach to working in a high-volume environment.

Attributes:

BE:

Character: Professional values, Empathy, Service Ethos, Self-discipline, Humility.
Presence: Refined/ Professional bearing, Resilience, Confidence.

KNOW:

Intellect: Mental agility, Judgement, Innovation, Interpersonal tact, Expertise.

Competencies:

DO:

Leads: Leads others, Builds trust, Leads by example, Communicates, Influences.
Develops: Prepare self, Positive environment, Develops others, Steward to the craft.
Achieves: Gets results: anticipates, integrates tasks, roles, resources, and priorities; improves performances, gives feedback, executes and adapts.

Qualifications:

The foundation for success:

2+ years of full-service, high-volume restaurant management experience.
Demonstrated working understanding of restaurant operations.
Must be able to work closing shifts, weekends, and holidays as needed.
Able to grasp, reach overhead, push, lift, and carry up to 50 pounds.
Prior Toast, Seatme and Open Table experience is preferred.

Responsibilities:

As the Restaurant Manager you will:

Establishes restaurant business flow by surveying restaurant demand; reaching out to people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates with the Director of Operations.
Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory in communication with the Director of Operations by reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff. communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Compensation Range:

$75-85,000 yearly plus bonus and limited benefits (based on experience and proficiency).

Benefits Include: This position offers bonus structure, health reimbursement, paid time off, management training, dining discounts and two days off (dependant on business demand/ staffing levels)

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