About us The Melting Pot Restaurant Columbus is a small business in Columbus, OH. We are professional, collaborative, and customer-centric. The Melting Pot is more than a restaurant, it is a movement of incredibly talented people who provide our guests a chance to escape, create memories and pursue their dreams. The four-course fondue dining experience offers guests a chance to experience "The Fondue Effect". The guest and working environment is up scale, casual and fun. High quality, entertaining service is critical to the continued success of the restaurant. The per person average for our dinner only concept is $62 per person.
Our work environment includes:
Lively atmosphere Growth opportunities MANAGEMENT POSITION Upscale, Unpretentious, High Volume Stable Restaurant
Strong Management Team In Place
Growth Opportunities
Reasonable Work Schedule - Positive Environment
WHO WE ARE LOOKING FOR: Generally, we want folks who are; Happy, Enjoy Helping Other People, Trainable and Thinking Problem Solvers. The kind of people you would also like to work with. Must be able to follow food safety standards. Must be able and willing to lead by example - with detail orientation. Proven work history and career progression with some supervision is an advantage. The positions requires teamwork, ability to read directions and manuals, require extensive use of computer systems.
JOB DESCRIPTION A Melting Pot Manager will perform a variety of different functions throughout the workday. The working environment is dynamic and challenging and requires creative and critical thinking individual. Each manager is assigned an area of responsibility as well as daily dining room management responsibilities. A quality manager will always be coaching - providing feedback for constant staff learning and verification of knowledge and skills.
Dining Room Management Ensure each guest enjoys a "Perfect Night Out"
Be a clientele builder
Coordinate the service of the servers, server assistants and busser
Solve service problems
Opening and Closing Shift Responsibilities
These shifts are rotated among managers and Key Employees
OPENING SHIFTS Insure proper staffing.
Coordinate w/kitchen to insure proper prep and staffing
Daily reservations management
Conduct daily training meeting
Daily bookkeeping
Daily receiving
CLOSING SHIFTS Perform all server checkouts
Manage cash and deposits
Reconcile daily accounting and gift cards
Assign and inspect closing work.
Specialty Area Responsibilities Each manager is assigned a specific focus area. This insures detailed attention in critical areas. These responsibilities are expanded or changed to insure cross training and your career development. Some Examples:
Wine & Spirits Manager
Small wares & Maintenance
Reservations and Sales
Payroll and Accounting
Training and Scheduling
Facility Maintenance
Purchasing, Receiving and Inventory
Menu and POS management
Marketing Assistance - website maintenance, loyalty club communications, promotion planning and execution
Special Project Assignments
WORK SCHEDULE 5 day work week average 42-48 hours
2 days off in a row (after training)
EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS 2 year college or equivalent restaurant experience preferred.
Language/Computer Skills
Must have the ability to read, write, and communicate in English, proficiency in Spanish as secondary/primary language is encouraged. Must have the ability to write, analyze, and evaluate various reports, manuals, and internal and external business correspondence. Must be proficient in Microsoft Windows with Knowledge of Excel, MS Word and email. Must have the ability to present information in an organized, accurate, clear, and concise format.
Management Experience preferred but not required
Restaurant Experience is required -- Full service
Fine wine & spirits knowledge helpful
Computer literacy required
Excel, Word, accounting software and POS experience is helpful
High Energy, Positive outlook, Non-fraternizing maturity and a good sense of Humor
