Kona Grill Express Baltimore

Join the Global Leader in Vibe Dining!

Why Join Our Team?

• Industry-Leading Compensation:
• Up to 25% of the base salary in performance-based bonuses
• $12K annually in monthly kicker bonuses
• Comprehensive Benefits Package
• Medical, Dental, and Vision Insurance
• Group Life and Disability Insurance
• Group Accident, Hospital Indemnity, and Critical Illness Insurance
• Traditional and Roth 401(k) Plan
• Exclusive Perks & Growth Opportunities
• Employee Dining Discounts and/or Complimentary Onsite Meals
• Career Development & Limitless Growth Opportunities
• If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
• Paid Time Off
• Employee Assistance Program (EAP)
• Commuter and Dependent Care Benefits

Primary Responsibilities:

As an Operations Manager for Kona Grill Bistro, you are responsible for everything that happensinside your four walls: sales growth, profitability, food and beverage quality,speed of service, team development and guest satisfaction.

You willlead a team of 15-25 employees across all shifts and manage a $1.2 to 2.2Mannual business and serve as the face of Kona Grill Bistro in your community.

This isa hands-on leadership role. You will spend time on the line/cashier during peakperiods, coach your team in real-time, solve problems as they arise, and setthe standard for excellence every day.

Specific Job Duties:

Guest Experience & ServiceExcellence:

• Maintainspeed-of-service standards: 3-5 minute ticket times with consistent andaccurate orders.
• Monitorand respond to guest feedback (in-person, online reviews, surveys) within 24hours.
• Ensureyour restaurant consistently scores 4.5+ stars across all review platforms.
• Createa welcoming, energetic atmosphere that reflects The ONE Group VIBE.

Operations and Quality Control:

• Inspectall restaurant facilities, food receiving, preparation, production and storageareas to ensure health and safety regulations are always adhered to.
• Supervisecleaning and maintenance of equipment and arrange for repairs.
• Maintainappropriate restaurant image, including restaurant cleanliness, properuniforms, and appearance standards.
• Ensuregood safety practices of employees and guests throughout the restaurant.
• Ensureproper emergency and security procedures are in place and all employees havebeen appropriately trained.
• Conductdaily line checks: food temps, freshness portion accuracy, presentation.
• Manageinventory, control waste and maintain proper par levels.
• Responsiblefor scheduling and managing labor costs.
• Followsall federal, state and local laws, codes and regulations outlined in theEmployee Handbook.

Food Safety:

• Ensuresanitary practices for food handling, general cleanliness, and maintenance ofkitchen and dining areas. Ensure compliance with operational standards, companypolicies, federal/state/local laws, and ordinances.
• Ensureconsistent high quality food preparation and service.
• Ensureadherence to Company recipes, portioning, cooking, and serving standards.
• Ensurethat all products are received in correct unit count and condition, anddeliveries are received in accordance with the restaurant's receiving policiesand procedures.

FinancialPerformance:

• Achieveor exceed sales, labor, and food/beverage cost targets every period.
• Drivetransactions through excellent service, local marketing, catering and onlineorders.
• Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.
• Reviewfinancial metrics, analyze P&L statements and take corrective action onvariances.
• Responsiblefor ensuring that all financial (invoices, reporting) and employee and payrollrelated administrative duties are completed accurately, on time and inaccordance with company policies and procedures.
• Ensureproduct is always on hand on an as needed basis, through systematic orderingand forecasting techniques.

Employee Related:

• Hire,train and develop a high-performing team of shift leaders and team members.
• Providedirections to employees regarding operational and procedural issues.
• Interview,select and hire hourly employees. Make employment and termination decisions.
• Conductnew hire orientations, train employees on Company mission, culture and guestexperience objectives.
• Provideongoing feedback to all employees and establish performance expectations.
• Prepareschedules and ensure that the restaurant is staffed for all shifts.
• Beknowledgeable of restaurant policies regarding personnel, and, administerprompt, fair, and consistent corrective action for any and all violations ofcompany policies, rules, and procedures.
• Conductformal performance reviews and set development goals for all team members.
• Ensureall restaurant staff have necessary tools to perform daily duties.
• Communicatewell all aspects of weekly operations by leading daily/weekly team meetings.
• Leadby example in all areas by becoming the expert in all aspects of therestaurant.
• Bea role model and a teacher to restaurant staff.
  Marketing & Community Engagement
• Executecorporate marketing campaigns, advertising, and promotional activities.
• Buildrelationships with local businesses for catering and corporate lunch programs.
• Engagewith your community: sponsor local events, participate in community activities.