Restaurant Manager

Job Overview

Responsible for maintaining a high degree of guest and Staff Member satisfaction while completing day-to-day operation of venue by performing the following duties:

• Leading front of house restaurant operations.
• Ensuring the highest quality product reaches our guest and meets specifications.
• Maintaining productivity and quality standards.
• Ensuring a high standard of service efficiency, sanitation, and training.
• Providing leadership that supports guest satisfaction.
• Performing nightly cash outs and closing duties of staff members and walk-through of venue.
• Developing, coaching, and mentoring Staff Members.
• Maintaining accurate staff schedules based on forecasted business volume.
• Maintaining labor controls and assigning duties to Staff Members.
• Anticipating and recommending employment needs and informing Department Head.
• Hiring and training new Staff Members within department.
• Engaging with guests to ensure guest satisfaction and retention.
• Notifying Department Head of low inventory and recommending new inventory.
• Conducting proper ordering procedures to maintain appropriate par levels of all restaurant related products.
• Conducting meetings with Staff at regular intervals.
• Maintaining high-level of knowledge regarding the company’s products and happenings, and communicating properly to guests; establishing rapport with all guests through name recognition.
• Performing other duties and tasks as assigned or determined by Department Heads and moving with a sense of urgency.
• Adhering to responsible alcohol service established by company policy.
• Understanding and utilizing all safety and sanitation practices as defined in the safety program and reporting any accidents.
• During state or national emergency situations, managers are responsible for the continued operations of the venue. The venue must remain open in less otherwise instructed by Home Office Management or the local authorities.
• Adhering to all company policies and procedures as established in the Staff Member Handbook.

Benefits

• Weekly Pay
• Staff Member discounts
• Tuition Reimbursement
• Fun upbeat working environment
• Career Growth
• 401K Matching
• Paid time off

Skills/Experience

• Two to three years experience in a high volume Food and Beverage environment in a supervisory capacity required; or equivalent combination of education and experience.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision making abilities.

Educational Requirements

• High School degree or GED required.
• Associate’s degree (AA) or equivalent from a two-year college or technical school.
• Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws.

Other

• Occasional travel for training purposes.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Finding or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills

• Able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Able to effectively present information and respond to questions from groups of managers, clients, and guests.
• Able to express or exchange ideas or instructions by the spoken word.

Mathematical Skills

• Able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.