Restaurant Manager

Responsibilities

• Hold hourly staff accountable through timely and consistent feedback and coaching during 'Ongoing Training Meetings (OTM's), following disciplinary guidelines.
• Educate staff on FGR’s Purpose, Mission, Values, and the 14 elements of Connected Service to ensure professionalism, appearance, and guest satisfaction.
• Execute new hire training and provide ongoing support in a consistent and timely manner.
• Enforce all Fifth Group Policies & Procedures for managers and hourly staff.
• Maintain proper staffing levels for all shifts during your duty.
• Follow disciplinary guidelines and protocols.
• Demonstrate an understanding of the P&L statement, budgets vs. actuals, and contribute to PAC by participating in P&L meetings and reporting on assigned AOR's.
• Accountable for cash handling, including bank drawer reconciliation, deposits, change orders, and check writing.
• Supervise and communicate with staff and management to achieve budgeted costs in labor, food, beverage, and controllables.
• Consistently maintain and utilize unit forms for various operations.
• Plan shifts effectively, including timely petty cash audits, menu meeting planning, and floor coverage.
• Ensure a clean and well-maintained floor during your shift, holding staff accountable for opening and closing duties and daily cleaning projects.
• Provide management floor coverage to ensure smooth shift operations and maximum guest satisfaction.
• Proactively address guest complaints and ensure prompt guest recovery.
• Develop guest relationships through table visits and recognition of regular guests.
• Execute time management tools, including period priorities and weekly master scheduling.
• Comprehend unit objectives and strategies outlined in Unit Quarterly Priorities (UQP's).
• Write priorities accurately and in a timely manner, achieving personal goals at a rate of 80% or better.
• Target problem areas, implement solutions, and achieve set targets.
• Provide leadership and act as a role model for fellow managers and staff members.
• Foster honest, open communication with staff, managers, and owners.
• Set a high standard of self-accountability, punctuality, and integrity.

Qualifications

• Commitment to embodying FGR values
• At least three years of restaurant management experience
• Proven track record of meeting sales/cost targets, personal goals and developing managers
• Adept in Microsoft Office Suite: Word, Excel and Outlook
• Solid understanding of P&L concepts, reporting and troubleshooting
• Leadership, Coaching and Teaching abilities
• Excellent communication skills (oral, written, and listening skills)
• Passion for both guest service, employee engagement and the restaurant business
• Proactive problem-solving abilities
• Ability to work days, nights, weekends and holidays

Physical Requirements

• Constant standing and walking
• Occasional stooping, kneeling and crawling
• Occasional ascending or descending of ladders, stairs and/or ramps
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 15 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc
• Constant use of POS/Computer systems
• Requires manual dexterity to use and operate all necessary equipment