| COMPANY OVERVIEW
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Watch Our Video
Come Share in Our Success
The Cheesecake Factory created the upscale casual dining segment in 1978 with the opening of our first restaurant in Beverly Hills, CA. And even with 146 restaurant locations now in the U.S., we're just as original today as we were when we first opened!
In addition to The Cheesecake Factory restaurants, the company also operates two bakery production facilities that produce over 60 varieties of quality cheesecakes and other baked products.
We have many exciting and rewarding career opportunities for leaders who share the belief that innovation, commitment to excellence, and uncompromising quality are critical to success.
We know that outstanding people make it all happen. Each individual’s efforts and skills are necessary to the success of our company as a whole. As a staff member, we will invite you to share our company mission, “To Create an Environment Where Absolute Guest Satisfaction is our Highest Priority". And our company values will guide your daily actions and ensure that the work environment and company culture is filled with memorable moments.
- People - Our Greatest Resource
- Quality in Everything We Do
- A Passion for Excellence, Integrity, Respect and Responsibility
- Service Mindedness
- Dynamic Leadership
Awards:
2009 “SPIRIT Award” from the Nation’s Restaurant News and the National Restaurant Association Educational Foundation. The SPIRIT Award is presented to a restaurant or food service operator who believes in enhancing employee satisfaction, which ultimately leads to achieving guest satisfaction. Winning companies have demonstrated excellence in areas relating to workforce recruitment, hiring, retention, education and training.
2009 "Commitment to People" award from The Council of Hotel and Restaurant Trainers.The Cheesecake Factory Founder & CEO, David Overton, is this year’s recipient of the CHART award. Created in 1993, this prestigious award is given annually to a CHART member's CEO/president in the hospitality industry who demonstrates outstanding commitment to the development of his or her associates.
2009 “Best Value,” “Best Salad,” “Best Coffee,” “Best Appetizers,” and “Best Desserts’ among Full-Service Restaurant Chains from Zagat Fast-Food Survey Over 6,000 fans weighed in with their opinions on the best bets in value, salads, coffee and more. The Cheesecake Factory was a top pick in 5 categories!
2008 Choice in Chains Platinum Award - "Casual Dining"
(Restaurants and Institutions Magazine) More than 3,100 consumers were asked to rate nearly 120 chain restaurants in the magazine's annual Consumers' Choice in Chains survey across eight customer satisfaction attributes: food quality, menu variety, value, service, atmosphere, cleanliness, reputation and convenience. Now in its 28th year, the Restaurants & Institutions award is a highly coveted honor and is recognized as a measure of success and guest satisfaction by restaurant chains across the country.
For more information about our company please visit our website at www.thecheesecakefactory.com
The Cheesecake Factory is an Equal Opportunity Employer
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| JOB DESCRIPTION
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Description
The Restaurant Manager is responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift to include guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is assigned a work group consisting of a FOH department (i.e., Front Desk) and/or a profit/cost center such as Retail or Repair and Maintenance. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. Key Duties & Responsibilities: People: - Sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish. Personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant.
- Supports and works well with all members of the management team. Communicates with team members, GM, and corporate staff using "four way" communication.
- Demonstrates and extends same "caring for the needs of the guests" attitude with staff. Demonstrates skill and care when selecting, orienting, training, coaching, appraising and terminating of staff. Works with GM, team members and HR on disciplinary matters and issues. Cross trains and develops staff to provide opportunities for growth and advancement.
- Using learned recovery techniques, successfully resolves guest problems to ensure the guest's happiness with their Cheesecake Factory experience. Documents unresolved situations for corporate intervention.
- Takes responsibility for growth and development by setting goals and seeking out knowledge without direction.
- Maintains good energy and positive image to guests and staff during the shift.
Operational Excellence: - Conducts daily line checks for food quality freshness and standards at the beginning of each shift. Manages expo to ensure food quality, recipe adherence and proper plate presentation. Corrects any food or beverage problems before they reach the guest. Demonstrates thorough recipe knowledge and awareness of food and beverage quality.
- Uses opening and closing checklists at each shift. Follows shift plan and conducts pre-shift meetings with staff. Makes adjustments to staffing levels as needed to achieve labor goals.
- Achieves and maintains a clean and sanitary environment throughout the restaurant. Demonstrates and promotes safety awareness; handles staff and guest injuries per CCF standards.
Quality Profits: - Achieves financial goals for the assigned area without compromising food or beverage quality and service.
- Demonstrates solid knowledge of CCF Policies and Procedures, proper use of forms, payroll procedures, reports, local applicable employment laws and employee file maintenance.
This position qualifies for industry leading benefits with stock options, 55 hour work week, with 2 days off consecutively. Qualifications
- Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant.
- Must possess strong leadership skills.
- Solid tack record of success in previous assignments demonstrating upward career tracking.
- Strong communication skills
- Must be dependable, reliable and motivated.
- Able to work ten hour-plus shifts, with extensive standing/walking.
- May lift materials and/or product up to 50 pounds or more.
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| JOB OVERVIEW
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| Company:
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| Location:
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| Base Pay:
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N/A |
| Employee Type:
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Full-Time |
| Industry:
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Restaurant |
| Manages Others:
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Not Specified |
| Job Type:
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Restaurant - Food Service |
| Req'd Education:
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Not Specified |
| Req'd Experience:
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Not Specified |
| Req'd Travel:
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Not Specified |
| Relocation Covered:
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No |
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| Contact:
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Human Resources |
| Email:
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Human Resources |
| Phone:
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Not Available |
| Fax:
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Not Available |
| Ref ID:
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0900497 |
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