Restaurant Manager

Responsibilities

• Provide positive and proactive interaction with guests and maintain great relationships with guests.
• Manage the human resource function in the restaurant, including recruitment, selection, orientation, training, scheduling, and performance management to meet or exceed company criteria.
• Implement and maintain effective two-way communication systems (pre-meal, weekly, and monthly meetings) that reach all staff.
• Maintain a positive working relationship with clients and service teams.
• Ensure timely meal service and overall food quality, handling, safety, service, and cleanliness standards are met in all service areas.
• Supervise service during dining hours.
• Respond to guest complaints in person or via email for electronically received complaints.
• Schedule staff and approve HotSchedules shift pickups.
• Carry out training and development of all staff to enable them to perform their duties and responsibilities.
• Train staff in the proper execution of their job duties.
• Conduct briefings for front-of-house supervisors prior to service to ensure complete communication.
• Maintain knowledge of service requirements, detailed menu selections, major ingredients, appearance, texture, garnish, and presentation.
• Participate in employee meetings, reviews, and development.
• Assist with events on and off property.

Requirements

• High school diploma or GED.
• 3 years of experience, including supervisory experience and alcoholic beverage service.
• Experience managing POS systems and daily cash controls.
• Operational knowledge of cash registers, cash handling procedures, and reconciliation of multiple cash banks and reports.
• Strong customer service experience and knowledge of customer service techniques.
• Ability to supervise and motivate others while acting as a role model; knowledge of supervisory practices and procedures.
• Effective communication, problem-solving, planning, organizational, and creative skills.
• Desire to contribute with innovative ideas.
• Ability to manage time effectively, prioritize tasks, and delegate efficiently.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision-making skills.
• Ability to multi-task and stay on task with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel, and PowerPoint.
• Knowledge of Aloha, Compeat, Tripleseat, and HotSchedules is a plus.
• ServSafe or Department of Health certification is a plus.

Schedule

This is a salaried, exempt position. Restaurants operate seven days a week, excluding some holidays. A 50-hour work week is expected, with hours varying between 8 AM and 2 AM depending on location.

About the Role

Our Managers must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy. Managers and Chefs work closely to ensure the highest quality food and beverage service. Continued coaching and development of staff in executing service and guest satisfaction standards is essential.

The Assistant General Manager provides leadership and support to the General Manager, ensuring all team members are guest-focused and team-focused. The role involves managing staff resources, providing counsel, developing and coaching team members, and helping to build sales and profits while maintaining operating standards.