Restaurant Office Manager (Multi-Unit) at SA Hospitality Group

Purpose: This person is responsible for coordinating and maintaining all office duties and support for the BOH and FOH management.

*Must be bilingual in English and Spanish

Key Responsibilities/Accountabilities:

Financials

• Support Management with bank transactions
• Daily Cash Deposit - count, compare to sales report, prepare deposit slips.
• Daily Change – Make change on registers (AM and PM) count change left in change box and fill in the change request.
• Petty cash procedures
• Receipts- daily collect, record and reimburse employees for petty cash spent. Obtain approval from GM or AGM on purchases
• Replenish petty cash
• Reconcile petty cash on a weekly basis.
• Reconcile and communicate petty cash at EOM to Director of Finance and General Manager.
• Keep daily separate record of register extras.

Employees

• New-Hire Onboarding
• Complete I-9 requirements for all new-hires.
• Have new employees fill out all digital and paper onboarding forms.
• Assist with electronic onboarding, when needed.
• Scan and send all new-hire documents to HR.
• Register new-hire fingerprints for timekeeping.
• Set up Home of Training accounts for new-hires and assign harassment prevention training and ensure completion.
• Time Adjustments – Assist Management with employee timesheets. Respond to employees requesting timesheet edits when they forget to clock in or out on Ceridian. Have employees certify their timesheets and any applicable edits.
• Tip sheet – Daily basis to fill in template using labor report, compare on a weekly basis to POS systems sales report to make sure both match. Post tip sheet for employees to see daily.
• Payroll – Enter hours, tips, PTO onto the payroll template.
• Request employee letters and changes from HR.

Customers

• Fulfill receipt requests by searching on POS systems.

Ordering and Inventory

• Order – Disposables, non-alcoholic beverages, condiments, silverware, china, glassware, supplies, (please check and review ordering lists)
• Support Management with receiving deliveries of items ordered, make sure nothing is missing from delivery or that nothing is damaged.

Menus/Online Platforms

• Support Management with review of menus and menu platforms. Recommended once a week or bi-monthly, and when new menus roll out.

XtraChef

• Take pictures and upload of all invoices received
• Place in scanned invoices folder to be sent to office weekly with the weekly bag

Organization & Maintenance

• Phone lists: Update phone lists (wholesale, maintenance, service providers employees.
• Weekly Bag to the office –Gather and send with a messenger, including Daily receipts and reports.
• Hard copies of employee documents, including payroll package.
• Invoices arranged by date and company with credit notes.
• Company mail.
• Petty cash reconciliation along with receipts.
• Once a month send in this bag previous cake orders with receipts, hard copy of Gift card log filled out at the counter at the time of purchase.
• When there are emergencies and GM is not in the restaurant call Maintenance and discuss what the next step to take is. (Whether it should be looked at first or we need to call service company)
• Maintain cleanliness and organization of the office.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Must be bilingual in English and Spanish.
• Will be onsite 5 days a week.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.