Are you ready for a change – are you excited about working in a one-of-a-kind, dining atmosphere? The Melting Pot is a restaurant that offers great pay, flexible schedules and a cool and comfortable working environment.

Come discover what makes The Melting Pot a unique dining experience… and an exceptional work environment.

The Melting Pot is the nation's largest fondue restaurant franchise, and this unique, casual dining restaurant is now hiring energized managers who are ready to serve memories that last a lifetime.

At The Melting Pot, fondue truly becomes a memorable dining experience where guests can dip into something different – and discover all the ingredients to a relaxed atmosphere, private tables, attentive service, fine wines and signature fondue dinners.

The Manager is responsible for implementing and maintaining all operational. Manager must provide a positive, consistent leadership role model to hourly staff; ensuring the Perfect Night Out®.

RESPONSIBILITIES:

Cost Controls

• Trains and develops staff in all areas of cost control as needed.
• Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures.
• Immediately documents and reports repairs and maintenance issues.
• Monitors labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.
• Analyzes and controls assigned front of the house expenditures of restaurant to meet budgetary requirements.
• Participates in P&L reviews with management team at the end of each period, and creates individual action plans to adjust any discrepancies.
• Maximizes bar / beverage and food costs controls through training, monitoring, inventory controls, and correct POS pricing structures.

Shift Supervision

• Instills and reinforces our culture around the MVP card and Perfect Night Out.
• Supervises assigned management and staff to deliver the Perfect Night Out® services and products that meet and exceed our guests expectations.
• Practices teamwork by communicating with and assisting all members of the management team.
• Uses checklists to ensure proper set-up and close down of each shift.
• Performs regular dining room checks and kitchen line checks to ensure overall efficiency of restaurant operations.
• Coaches and directs staff using effective verbal communication skills in support of The Melting Pot operating mission, vision, and principles.
• Takes complete ownership-mentality of business to ensure daily successful execution of The Melting Pot brand and operations.

Administration

• Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines.
• Ensures all cash control procedures are implemented and followed by hourly staff and members.
• Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.
• Conducts safety inspections on a monthly basis and develops action plans with the management team relative to safety and sanitation issues.
• Conducts scheduled performance appraisals as required; two times per year for hourly staff.
• Organizes and updates all office notebooks, memos, and other communications.
• Supports, implements, and executes local marketing initiatives.
• Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.
• Creates individual development plans (IDPs) / action plans for self to maximum performance and operations excellence.
• Uses and supports all approved training programs and development processes to improve staff proficiencies.
• Supports the restaurant’s succession plan to encourage growth of team and to prevent shortages within staff and management team.

Management Scheduling

• Works a five day work week; additional if needed or required.
• Works a combination of opens and closes; enabling all management to have a full understanding of restaurant operational requirements and a balanced work-personal life ratio.
• Participates in management meeting a minimum of every two weeks to set goals and review current projects.
• Supports and participates in scheduled events, ordering days, manager meetings, area meetings, orientation, training sessions, and other special events on the management schedule.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required that affect the Melting Pot concept.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

SUPERVISORY RESPONSIBILITIES:

• Certified Trainers; Hourly Staff: Servers, Hospitality Specialist, Bartenders, and Service Assistants, Dishwashers, Prep, Line, Expo, Salad / Chocolate, and other hourly staff as needed or required.

QUALIFICATION REQUIREMENTS: To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in the job description are representative of the knowledge, skill, and / or ability required.

EDUCATION & EXPERIENCE: Minimum high school graduate. Preferred two years as an Assistant Manager in an upscale-casual or other high-end restaurant concept. Consideration will be given for acceptable experience earned in the Melting Pot system. Food safety certification required.

LANGUAGE SKILLS: Ability to read, write, and communicate in English. Additional languages are encouraged. Ability to write, analyze, and evaluate operating reports, manuals, internal & external business correspondence, and use e-mail, computer skills. Present information in an organized and accurate, clear, concise format.

MATHEMATICAL & REASONING ABILITIES: Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections. Ability to define problems, collect data/information to draw conclusions and make sound training & business decisions.

PHYSICAL DEMANDS: Typing, standing, bending, using hands to grasp, stoop, reach overhead, sit and walk. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs., on a regular basis. Be able to work a variety of shifts or varying schedule and / or hours as required. Standing on one’s feet for long periods of time and walking constantly.

WORK ENVIRONMENT: The Manager will be exposed to a restaurant / food-service environment 95% of the time and 5% in a meeting room / office environment. Gas, electric, and other cooking equipment or utensils. Sharp objects, cutters, and knives. Hot water, cold water, cleaning chemicals.

TRAVEL: Minimal travel as needed or required for work-related meetings and events.

Equal Opportunity Employer

Job Type: Full-time

Benefits:

• Employee discount
• Health insurance

Physical setting:

• Fine dining restaurant

Schedule:

• 12 hour shift
• Day shift
• Every weekend
• Holidays
• Night shift
• Weekend availability

Work Location: Multiple Locations

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