Restaurant Manager

Responsibilities

• Serve as subject matter expert for operations
• Model hospitality with all who come in contact with our restaurant
• Communicate effectively, share ideas, and take a positive approach to all situations
• Manage and facilitate daily operations of the restaurant
• Achieve company objectives in sales, service, quality, and appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Think critically to resolve issues as they happen in real time; think proactively to spot potential issues before they arise
• Make employment and termination decisions (Owner to be fully briefed before final decision)
• Continually strive to develop your staff in all areas of managerial and professional development
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures
• Perform weekly assessments and provide feedback regarding current Team Member behavior
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Lead by example on holding all Team Members to policy standards, ex. Timeliness, grooming, cell phones, uniforms, etc.
• Partner with HR as needed
• Teach, train, and coach all Team Members to policy standards, as listed above
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests